Go Back
–+ servings
Sweet potato zucchini muffins on a plate, one with a bite out of it.
5 stars (1 rating)

Healthy Sweet Potato Zucchini Muffins

Yield: 12 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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Print Recipe Pin Recipe

Ingredients
 

  • 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 cup sweet potato , peeled and diced (about 1 small sweet potato)
  • 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)
  • 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. Add sweet potatoes to the food processor.
  • Add remaining ingredients to the food processor, except for 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.
Course: Breakfast, Snack
Cuisine: American
Diet: Vegetarian
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
Did you make this recipe?Leave a COMMENT and STAR RATING below to help others find it, too! Thank you so much!