These Sweet Potato Zucchini Muffins are a delightful combination of flavors and textures. Packed with the goodness of sweet potatoes and zucchini, they are not only delicious but also a healthy treat. These muffins are perfect for breakfast or snack time, and you can even enjoy them on the go. With a moist and tender crumb, they are sure to become a family favorite. The recipe is simple and requires just a few basic ingredients. Give these muffins a try and enjoy a nutritious and tasty treat!
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup grated zucchini
- 1/2 cup coconut oil
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, mix together the mashed sweet potatoes, grated zucchini, coconut oil, honey, eggs, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
- If using walnuts, fold them into the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
