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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!

Posted by Sarah @ The Nourished Seedling Published See Sarah @ The Nourished Seedling's 7 projects »
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  • Step 1

    Dice sweet potatoes into cubes and steam until cooked (about 5-10 minutes).

  • Step 2

    Preheat the oven to 375 degrees Fahrenheit.

  • Step 3

    Use a box grater, grate zucchini finely and squeeze out the juice, until you get 1/4 cup tightly packed zucchini

  • Step 4

    Place sweet potatoes, zucchini, egg, brown sugar, avocado oil, maple syrup, vanilla in the food processor and process until a puree.

  • Step 5

    In a separate bowl, combine whole wheat flour, baking powder, salt, ground cinnamon, allspice and nutmeg and mix well.

  • Step 6

    Slowly incorporate the wet sweet potato mixture into the dry ingredients. Add milk and mix well.

  • Step 7

    Scoop about 1/4 cup of batter into each lined muffin tin cup.

  • Step 8

    Mix together 1 tablespoon brown sugar and 1/2 teaspoon of cinnamon for the topping, and gently sprinkle a pinch on each muffin.

  • Step 9

    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.

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