1cupsweet potato , peeled and diced (about 1 small sweet potato)
1 ¼cupall-purpose flour
½cupwhole wheat flour
1teaspoonbaking powder
½teaspoonbaking soda
1 ½teaspoonscinnamon
¼teaspoonnutmeg
½teaspoonsalt
1banana , mashed
¾cupzucchini , shredded
2eggs
⅓cup100% pure maple syrup
½cupcoconut oil , melted (microwave 1 cup of solid coconut oil to get 1/2 cup of melted coconut oil)
2teaspoonsvanilla extract
2tablespoonsalmond milk, plain and unsweetened (or any preferred milk)
(Optional) ¾cuppecans, 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.