Are you ready to indulge in a deliciously wholesome treat that will tantalize your taste buds and fill your kitchen with irresistible aromas? Look no further than these Sweet Potato Zucchini Muffins! Bursting with the goodness of sweet potatoes and zucchini, these muffins are not only a delightful way to start your day but also a sneaky way to sneak in some veggies. Perfect for breakfast or a midday snack, they’re sure to become a family favorite. Get ready to impress your loved ones with this easy-to-follow recipe that promises moist, flavorful muffins that are as nutritious as they are delicious. Don’t miss out on the chance to elevate your baking game!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed sweet potato
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of mashed sweet potato and 1 cup of grated zucchini. Ensure the zucchini is well-drained to avoid excess moisture in the muffins.
- Add 1/2 cup of sugar, 1/4 cup of vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract to the bowl. Mix the wet ingredients together until they are well combined and smooth.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. This will ensure even distribution of the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- If desired, fold in 1/2 cup of chopped walnuts for added texture and flavor.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Sweet Potato Zucchini Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Prep Ahead: To save time, you can prepare the mashed sweet potato and grated zucchini a day in advance. Just store them in the refrigerator until you’re ready to bake.
- Zucchini Drain: Make sure to thoroughly drain the grated zucchini to avoid excess moisture in your muffins. This will help ensure a perfect texture.
- Mix Gently: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Add Flavor: Experiment with spices! In addition to cinnamon, consider adding a pinch of nutmeg or ginger for an extra flavor kick.
- Nutty Texture: If you love a little crunch, don’t skip the walnuts! They add a delightful texture and nutty flavor, but feel free to omit them if you prefer a smoother muffin.
- Check for Doneness: Keep an eye on your muffins as they bake. Start checking for doneness at the 20-minute mark by inserting a toothpick into the center—if it comes out clean, they're ready!
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag and enjoy them later!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 28g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
