Sweet Potato Zucchini Muffins

Sweet Potato Zucchini Muffins

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
smcarnes
Recipe by  smcarnes

“Inspired by Starbucks® zucchini bread. I thought sweet potato would be the perfect complement to the zucchini. This is just a great breakfast treat that even the kids will enjoy! Serve with a little butter and syrup. Yum!”

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Ingredients

Adjust Servings

Original recipe yields 16 muffins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
  2. Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

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Review (1)

Rate This Recipe
It's A New Day
4

It's A New Day

I wanted to like this recipe but I could tell by looking at it there are so many things wrong. Saying to add one sweet potato and one zucchini shredded can lead to so many different results. An actual measurement of mashed sweet potato and shredded zucchini would be much more helpful. I added approximately one cup of mashed sweet potato (that I had microwaved the day before) and about 1 cup of shredded zucchini. When the ingredients were all mixed together, the batter was far too thin as compared to other muffins I've made before. I added about 1/4 cup of old fashioned oats to try to soak up some of the liquid. I ended up with 12 muffins which stuck to the liners and a small mini loaf. The texture of the final product is comparable to a sponge. They are very sweet. I hope that my husband's coworkers who will eat anything will eat these. Sorry, I won't make these again.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Whole Wheat Sweet Potato Muffins

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