Sweet Potato Zucchini Muffins

3.8
(4)

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!

1
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
16
Yield:
16 muffins

Ingredients

  • cooking spray

  • 1 sweet potato

  • 2 cups biscuit mix (such as Pioneer®)

  • 1 ¼ cups brown sugar

  • 1 cup milk

  • 1 zucchini, grated

  • 2 eggs

  • 2 tablespoons margarine

  • 2 teaspoons ground cinnamon

  • ½ teaspoon vanilla extract, or to taste

  • 1 pinch ground nutmeg

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.

Nutrition Facts (per serving)

143 Calories
5g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 143
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 6%
Cholesterol 25mg 8%
Sodium 228mg 10%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 3g
Vitamin C 2mg 12%
Calcium 61mg 5%
Iron 1mg 4%
Potassium 127mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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