How to Make Sweet Potato Zucchini Muffins - A Step-by-Step Guide

Sweet potato zucchini muffins are a delicious and nutritious way to start your day. Packed with the goodness of sweet potatoes and zucchinis, these muffins are a great way to add some extra veggies to your diet. The sweetness of the sweet potatoes pairs perfectly with the mild flavor of zucchinis, creating a muffin that is both sweet and savory.

These muffins are also a great way to use up any leftover sweet potatoes and zucchinis you may have in your pantry. By incorporating these in...

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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

Information

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

  • 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.
  • Nutrition

    143 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 25mg
    • Sodium: 228mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 61mg
    • Iron: 1mg
    • Potassium: 127mg