Sweet Potato Pie Muffins
Made with zucchini and two whole sweet potatoes, these muffins are warmed with cinnamon and a hint of nutmeg, and pack as much nutrition as they do flavor!
You Will Need
Dice sweet potatoes into cubes and steam until cooked (about 5-10 minutes).
Preheat the oven to 375 degrees Fahrenheit.
Use a box grater, grate zucchini finely and squeeze out the juice, until you get 1/4 cup tightly packed zucchini
Place sweet potatoes, zucchini, egg, brown sugar, avocado oil, maple syrup, vanilla in the food processor and process until a puree.
In a separate bowl, combine whole wheat flour, baking powder, salt, ground cinnamon, allspice and nutmeg and mix well.
Slowly incorporate the wet sweet potato mixture into the dry ingredients. Add milk and mix well.
Scoop about 1/4 cup of batter into each lined muffin tin cup.
Mix together 1 tablespoon brown sugar and 1/2 teaspoon of cinnamon for the topping, and gently sprinkle a pinch on each muffin.
Bake at 375 degrees for about 15-18 minutes, until thoroughly cooked. Remove from oven and let cool. Store at room temperature or in the refrigerator.