Delicious and Healthy Sweet Potato Zucchini Muffins

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

1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, mix together the mashed sweet potatoes, grated zucchini, coconut oil, honey, eggs, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
5. If using walnuts, fold them into the batter.
6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and enjoy!
10. These muffins can be stored in an airtight container at room temperature for up to 3 days.

Interesting Facts