Sweetpotato Zucchini Muffins
- March 22, 2020
- Last Updated: February 6, 2023
- 10 Comments
- Baked Goods
Whole Wheat Sweetpotato Zucchini Muffins are a tasty, portable dairy-free muffin for your little ones. These zucchini and sweet potato 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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We’re a huge fan of sweet potato breakfast muffins over here. Actually, just sweet potato breakfast recipes in general.
Remember this shredded sweet potato veggie casserole and this sweet potato oatmeal bake? Or what about this vegan sweet potato kale hash?
Sweet potato in baked goods is magical because it caramelizes and brings out natural sweetness, without needing to add a bunch of artificial stuff or loads of sugar.
Like this spinach baby food recipe – adding sweet potato makes it a little bit sweeter for babies to enjoy.
Sweet potatoes for babies are such a great food that can be made into so many different textures and flavors.
Sweet potatoes 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 sweet potato finger foods, for kids of all ages.
Sweet potatoes for todders can be also used many ways! So, obviously, I think this zucchini sweet potato recipe is another winner.
Ingredients For Sweet Potato Zucchini Muffins
I love adding shredded zucchini into muffins – you don’t taste it but it ups the nutrition content! If you like chocolate, you must try these flourless zucchini muffins.
- whole wheat flour
- sweet potatoes
- maple syrup
- 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 sweet potato carrot muffins. Be creative!
We use coconut oil a lot in muffin recipes – this matcha muffin recipe uses them too.
How To Make Dairy Free Zucchini 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 sweet potato) in another.
I’ve shared this secret before but the easiest, quickest way to cook sweet potatoes is to actually 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.
Different Ways to Share Whole Wheat Zucchini Muffins
This zucchini and sweet potato recipe is perfect for babies, toddlers, and adults!
Whether you’re starting baby led weaning and looking for baby led weaning sweet potato muffins, you’re looking for healthy toddler muffins, or you just want a portable snack, these healthy sweet potato muffins are the answer.
Sweet potato and zucchini recipes are very popular for babies and toddlers!
Thanks to the sweet potatoes, this zucchini and sweet potato muffin recipe is high in Vitamins A and C, and also offers energizing carbohydrates and fiber.
This easy sweet potato muffin recipe also makes for a great pre-run snack! Or, enjoy them post-run slathered in peanut butter or yogurt. I love to do this with my favorite chickpea flour muffin recipe too!
I shred mine 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.
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. Zucchini baby muffins are the best.
To freeze, just make sure you allow the healthy sweet potato muffins 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.
I didn’t test them with flax eggs, but I imagine they would still work with a flax or chia egg, like in my peanut butter banana brownies. To make a flax egg, just combine 1 Tbsp of ground flaxseed with 2.5 Tbsp of water, and let it gel.
Yes, you can substitute shredded carrots for zucchini to make this sweet potato muffin recipe a Vitamin A superstar. I tested these as sweet potato carrot muffins when I was out of zucchini and they worked similarly, though with more of an orange tinge.
Sweet potato and carrot muffins are also another fun way to introduce a different vegetable to little mouths, so experiment away.
More Muffin Recipes
- Gluten Free Dairy Free Blueberry Muffins
- Gluten Free Almond Flour Banana Muffins
- Zucchini Almond Flour Muffins
- The Best Pumpkin Zucchini Muffin Recipe
- Strawberry Chickpea Banana Muffins
- 40 Baby Muffin Recipes
Sweet Potato Zucchini Muffins
Whole Wheat Sweet Potato 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
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup sweet potato, 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
- Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
- In a large bowl, mix dry ingredients (flour through spices)
- In a separate bowl, combine sweet potato, zucchini, eggs, maple syrup, vanilla extract and coconut oil.
- Combine the flour mixture with the sweet potato mixture.
- 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.
- Enjoy! Great to pair with peanut butter or jelly, butter, hummus or fruit
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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
Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 207mgCarbohydrates: 23gFiber: 2gSugar: 8gProtein: 3g
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Hi! Could you use frozen zucchini and frozen diced sweet potato?
You may just want to let them thaw first to reduce extra moisture, and so you’re able to shred or finely dice the zucchini.
How long do they stay fresh?
3-4 days at room temperature. You can freeze them too!
These are absolutely out of this world. Loved them more because they are made with healthy ingredients.
This has been a staple in our house. Everyone loves them! I substituted applesauce instead of the eggs.
So happy to hear that, thank you for sharing!
Thank you, Sarah – these look awesome!