Sweet Potato Zucchini Muffins Recipes

SWEET POTATO ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350. Brush the top of a muffin tin with a little vegetable oil and then add muffin cup liners (the oil keeps the baked muffin tops from sticking!).
• Mix 2 cups (260 grams) flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves in a small bowl. Set aside.
• In a large bowl, whisk 1 cup (205 grams) brown sugar and 1/2 cup (100 grams) granulated sugar together to combine. Mix to ensure there are no clumps.
• Add 3/4 cup (138 grams) vegetable oil, 3 eggs and 1 teaspoon vanilla and whisk until everything is mixed and fully incorporated.
• Add 1.5 cups (190 grams) shredded zucchini and 1.5 cups (165 grams) sweet potato and stir to combine.
• Add dry ingredients and fold in until just mixed in. If using any mix-ins, add those in now as well!
• Divide batter among lined muffin tins, filling up to the top. I generally get exactly 12 muffins out of this, but you might get a few more (depending on size of zucchini and sweet potato - see note below)
• Bake for 18-22 minutes, until a toothpick or knife inserted comes out clean.
• Let cool before enjoying.
• Leftover muffins will stay out for 1-2 days (covered). After that I suggest keeping them in the fridge.

SWEET POTATO ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
• Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
• Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.