Sweetpotato Zucchini Muffins
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
Ingredients
- 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
- 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 sweetpotato, 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
Equipment
Nutrition
Serving: 1Calories: 197kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 213mgFiber: 2gSugar: 9g
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