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Whole Wheat Sweetpotato Zucchini Muffins are a tasty, portable dairy-free muffin for your little ones. These zucchini and sweetpotato muffins are full of veggies and provide a dairy-free option. Natural maple syrup and mashed sweetpotatoes add natural sweetness and flavor for a tasty treat all year round.

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Please note that sweetpotatoes is spelled as one word throughout this article, which is the proper spelling. You can learn more here.

We’re a huge fan of sweetpotato breakfast muffins over here. Actually, just sweetpotato breakfast recipes in general. 

Remember this shredded sweetpotato veggie casserole and this sweetpotato oatmeal bake?

Sweetpotato in baked goods is magical because it caramelizes and brings out a natural sweetness, without needing to add a bunch of artificial stuff or loads of sugar. 

Do zucchini and sweetpotato go together?

Absolutely! Like this spinach baby food recipe – adding sweet potato makes it a little bit sweeter for babies to enjoy.

Sweetpotatoes for babies are such a power food that can be made into so many different textures and flavors.

Sweetpotatoes can be mashed, pureed, baked, spiralized, cooked into baked goods, etc. The opportunities are endless.

These sweet potato zucchini muffins are one of our favorite healthy sweetpotato finger foods for kids of all ages.

Sweetpotatoes for todders can be also used many ways, from muffins and quickbreads, to tater tots and in mac and cheese.

Ingredients For Sweetpotato Zucchini Muffins

• whole wheat flour – I love using whole wheat flour because it offers some extra fiber and protein.
• sweetpotatoes
• zucchini – I love adding shredded zucchini into muffins – you don’t taste it but it ups the nutrition content. Shredded zucchini is a great way to amp up baked goods, like muffins, breads, and pancakes, or even add to stir-fries, rice dishes, smoothies, and more.
• eggs – Eggs are a great binder! I did not test with a flax egg, but it should work if you want these sweetpotato muffins to be vegan. To make a flax egg, just combine 1 Tbsp of ground flaxseed with 2.5 Tbsp of water, and let it gel.
• maple syrup – Honey or coconut sugar also work.
• vanilla extract
• coconut oil (I like this one because it’s already melted)
• baking soda
• spices – salt, cinnamon, nutmeg

Keep in mind, if you don’t have zucchini, you could also use grated carrots for sweetpotato carrot muffins.

Be creative! These are my favorite sweet zucchini muffins.

This is one of many of our favorite healthy kid snack ideas! For 15+ other healthy recipes for toddlers and kids, check out our ebook!

Get More Healthy Kids Recipes!

How To Make Zucchini and Sweetpotato Muffins

These dairy free muffins are ready to whip up in just about 30 minutes, which is my favorite part about them.

My muffin cravings usually come on quickly. Or, I’m looking for a baking activity for Camryn, specifically sweet potato muffins that are toddler-friendly. 

Preheat your oven and grease your muffin tin.

Mix your dry ingredients in one bowl, and combine your wet ingredients (starting with the sweetpotato) in another.

I like to shred my zucchini in my mini food processor, but you can also shred it with a grater, it’s just a little more labor-intensive!

I’ve also heard people say they have successfully shredded zucchini in a blender. 

I’ve shared this secret before but the easiest, quickest way to cook sweetpotatoes is to microwave them.

They only take 6-7 minutes. Then, let them cool and it’s mashed and soft for you.

Combine each and scoop the batter into your muffin tins. 

Bake for 22-26 minutes and that’s it. 

This is also a great egg recipe for kids – without knowing they’re getting eggs!

So many brain health benefits to eggs.

Serving Zucchini Sweetpotato Muffins to Babies and Toddlers

This zucchini and sweetpotato recipe is perfect for babies, toddlers, and adults! It definitely falls under one of my favorite zucchini baby led weaning recipes.

Whether you’re starting baby led weaning and looking for baby led weaning sweetpotato muffins, you’re looking for healthy toddler muffins, or you just want a portable snack, these healthy sweetpotato muffins are the answer. 

Sweet potato and zucchini recipes are very popular for babies and toddlers because they are both easy to add to different recipes without adding a negative flavor or texture.

Thanks to the sweetpotatoes, this zucchini and sweetpotato muffin recipe is high in Vitamins A and C, and also offers energizing carbohydrates and fiber.

This makes it a fabulous sweetpotato toddler recipe for immunity, energy and helping increase fiber intake to promote normal bowel movements.

It’s one of my favorite recipes for constipation in toddlers.

How to Store Dairy Free Zucchini Muffins with Sweetpotato

These muffins can be stored in an airtight tupperware on the counter for up to two days.

To freeze, just make sure you allow them to cool down to room temperature first. 

Then, transfer to an airtight freezer-friendly container or ziplock bag, label them, and freeze in a single layer for 2-3 months.

When you’re ready to enjoy them (future you will thank you), zap in the microwave for 30-45 seconds or put them in the toaster oven and top with your favorite toppings. 

More Muffin Recipes

• Gluten Free Dairy Free Blueberry Muffins
• Gluten Free Almond Flour Banana Muffins
• Zucchini Almond Flour Muffins
• Sweetpotato Apple Muffins
• The Best Pumpkin Zucchini Muffin Recipe
• Chickpea Banana Muffins
• Muffins for Baby Led Weaning

Servings 12 muffins

Sweetpotato Zucchini Muffins

Sarah Schlichter, MPH, RDN

Whole Wheat Sweetpotato Zucchini Muffins are a tasty, portable snack option for your little ones. These zucchini and sweet potato muffins are full of veggies and provide a dairy-free option for those who need it

4.64 from 22 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Ingredients  

1x2x3x

• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup sweetpotato, cooked and mashed
• ¼ cup shredded zucchini
• 2 eggs
• 1/2 cup maple syrup this may be increased a bit if you prefer a sweeter muffin
• 1 teaspoon vanilla extract
• 1/2 cup melted coconut oil, cooled

Instructions 

1. Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
2. In a large bowl, mix dry ingredients (flour through spices)
3. In a separate bowl, combine sweetpotato, zucchini, eggs, maple syrup, vanilla extract and coconut oil.
4. Combine the flour mixture with the sweet potato mixture.
5. Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Enjoy! Great to pair with peanut butter or jelly, butter, hummus or fruit

Equipment

Beyond Good Pure Vanilla Extract | Madagascar Vanilla Extract | Made from All Natural Bourbon Vanilla Beans | For Baking, Desserts, Home Cooking and Chefs (2 fl oz)

Coombs Family Farms Maple Syrup, Organic, Grade A, Dark Color, Robust Taste, 32-Ounce Jug

Bob’s Red Mill Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce, Pack of 4

Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16 Fl Oz

Nutrition

Serving: 1Calories: 197kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 213mgFiber: 2gSugar: 9g

Did you make this recipe?Let us know how it was!