Sweet Potato Zucchini Muffins

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!

Original recipe makes 16 muffins

Ingredients

cooking spray
1 sweet potato
2 cups biscuit mix (such as Pioneer®)
1 1/4 cups brown sugar
1 cup milk
1 zucchini, grated
2 eggs
2 tablespoons margarine
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract, or to taste
1 pinch ground nutmeg

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

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

Calories: 143 kcal
Carbohydrates: 23.5 g
Cholesterol: 28 mg
Fat: 4.6 g
Fiber: 0.8 g
Protein: 2.7 g
Sodium: 228 mg

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