Sweet Potato Zucchini Muffins recipe

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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

Nutrition Info

143.2 calories
carbohydrate: 23.5 g
cholesterol: 24.5 mg
fat: 4.6 g
fiber: 0.8 g
protein: 2.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 228.4 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 muffins

Recipe Note

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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