Healthy Sweet Potato Zucchini Muffins
These Healthy Sweet Potato Zucchini Muffins are dairy-free, low in sugar, and packed with veggies! They're a healthy portable snack for kids!
Ingredients
- 1 cup sweet potato , peeled and diced (about 1 small sweet potato)
- 1 ¼ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 banana , mashed
- ¾ cup zucchini , shredded
- 2 eggs
- ⅓ cup 100% pure maple syrup
- ½ cup coconut oil , melted (microwave 1 cup of solid coconut oil to get 1/2 cup of melted coconut oil)
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk, plain and unsweetened (or any preferred milk)
- (Optional) ¾ cup pecans, toasted and chopped (for topping muffins)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners and set aside.
- In a small bowl, cover diced sweet potato with water and cook for 5 minutes or until you can easily pierce them with a fork. Drain the water and then add the sweet potatoes to the food processor.
- Add the remaining ingredients (including the raw shredded zucchini, but omitting the pecans) and blend until just smooth.
- Scoop the batter into the muffin liners so they are about 3/4 full. (Optional) Top each muffin with sprinkles of chopped toasted pecans.
- Bake in the oven for 20 mintues or until a toothpick comes out clean when inserted into the middle of a muffin.
Notes
Fridge: Store muffins in an air-tight container or ziploc bag in the fridge for up to 4-5 days.
Freezer: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe air-tight container or bag for up to 3 months.
Calories: 240kcal, Carbohydrates: 26g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 200mg, Potassium: 183mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1638IU, Vitamin C: 3mg, Calcium: 52mg, Iron: 1mg
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