Sweet Potato Zucchini Muffins
Sweet potato zucchini muffins are great for the fall and winter months, easy to make, stores well, and are dairy free and gluten free!
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Servings: 12
Ingredients
- 1 cup sugar
- 2 eggs beaten
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 7.5 ounces 1/2 can sweet potato puree
- ¼ cup water
- 1 cup grated zucchini
- 1 ½ cups all-purpose or whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees F. Line muffin pans with paper liners
- In a large bowl, combine sugar, eggs, oil, and vanilla and whisk together well. Mix in sweet potato puree and water and combine thoroughly. Add zucchini and mix well.
- In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves.
- Add dry mixture to wet mixture and incorporate well without overmixing.
- Scoop out batter into muffin tin, filling each spot approximately 2/3 full.
- Place in the oven for 20 minutes, until golden brown and a toothpick comes out clean.
- Allow to cool before serving.