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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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
16 muffins
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.

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  • 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.

Nutrition Facts

143 calories; protein 2.7g 5% DV; carbohydrates 23.5g 8% DV; fat 4.6g 7% DV; cholesterol 24.5mg 8% DV; sodium 228.4mg 9% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/02/2015
The recipe was very good! I did modify it a bit because the sweet potato & zucchini were not measured I used about 2 1/4 C Sweet Potato and 1 1/2 C Zucchini and added another cup of Bisquick. Cooking time 25 minutes. I also used both a muffin tin and silicon cups sprayed with Pam and had no trouble with removing muffins from either! Read More
(3)

Most helpful critical review

Rating: 1 stars
12/22/2014
I wanted to like this recipe. 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 very spongy. 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. Read More
(6)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/22/2014
I wanted to like this recipe. 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 very spongy. 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. Read More
(6)
Rating: 5 stars
05/02/2015
The recipe was very good! I did modify it a bit because the sweet potato & zucchini were not measured I used about 2 1/4 C Sweet Potato and 1 1/2 C Zucchini and added another cup of Bisquick. Cooking time 25 minutes. I also used both a muffin tin and silicon cups sprayed with Pam and had no trouble with removing muffins from either! Read More
(3)