Whole Wheat Sweet Potato 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 sweet potatoes add natural sweetness and flavor for a tasty treat all year round.
We’re a huge fan of sweet potato breakfast muffins over here. Actually, just sweet potato breakfast recipes in general.
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.
Sweet potatoes for todders can be used many ways! So, obviously, I think this zucchini sweet potato recipe is another winner.
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.
Keep in mind, if you don’t have zucchini, you could also use grated carrots for sweet potato carrot muffins. Be creative!
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 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.
We shredded a lot of zucchini when Cam was younger because zucchini baby muffins are the best!
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.
Combine each and scoop the batter into your muffin tins.
Bake for 22-26 minutes and that’s it.
Yes, 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.
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I hope you love them as much as we did!