Sweet potato zucchini muffins –Are you ready to turn your kitchen into a mini bakery? Say goodbye to boring snacks and hello to sweet potato and zucchini muffins that make your taste buds do the happy dance! These little gems are not just for humans—your furry friends might beg you for a bite too (although they shouldn’t!). Let’s dive into this delicious adventure!
Sweet Potato and Zucchini Muffins
Who knew healthy could be this scrumptious? Packed with nutrients and flavor, these muffins are perfect for breakfast, a snack, or whenever you feel like treating yourself (or your dog!).
Ingredients:
- 1 cup sweet potato, mashed
- 1 cup zucchini, grated
- 2 cups whole wheat flour
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil or melted coconut oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it well. We want those muffins to slide out like they’re on a slide!
- In a large bowl, mix together the mashed sweet potato, grated zucchini, honey (or maple syrup), oil, and eggs until nicely blended. It might look like something your dog might dig in to, but hang tight—it gets better!
- In another bowl, whisk the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Are you feeling the aroma? We are! It’s almost muffin time.
- Gradually add the dry ingredients to the wet mixture, stirring it just until combined. Remember not to overmix! We want fluffy muffins, not a gluten-glued disaster.
- If you’re adding nuts, fold them in now like you’re folding your laundry—gently!
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. They’ll rise like they’re on a hot air balloon adventure!
- Bake in your preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Pro tip: the waiting game is the hardest part, but it’s worth it!
- Let the muffins cool slightly in the tin before transferring them to a rack to cool completely. Or, if you can’t resist, dive right in while they’re warm!
And there you have it! Your sweet potato and zucchini muffins are ready to rock your taste buds. Pour yourself a cup of coffee (or tea, we don’t judge) and enjoy these tasty delights, guilt-free!