‘Cleaned up’ Sweet Potato & Zucchini Muffins

by Jennifer on February 18, 2009

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I have made a sweet potato/zucchini bread now for about 2 years but decided it was time to ‘clean it up’. Use less oil, cut down on the white flour, no white sugar and add some more nutrients. So, applesauce, flax, and agave are utilized as well as whole wheat flour.

1 cup whole wheat flour
1 cup unbleached all purpose flour
3 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 salt
2/3 cup agave nectar, light
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup applesauce, no sugar added
3 eggs
3/4 teaspoon pure vanilla extract
1 1/4 cup grated zucchini
1 1/4 cup peeled and grated sweet potato
2 tablespoon ground flax seed
1. Preheat oven to 375 degrees.
2. Spray muffin tin with baking spray.
3. Sift first six ingredients together in large bowl.
4. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.
5. Mix grated potato and zucchini into wet ingredients (after grating, I cut more as they were long strips)
6. Add dry ingredients to wet and fold to combine.
7. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12. Bake for about 25 – 30 minutes (Test doneness by inserting a toothpick and making sure it comes out ‘clean’)
Betty Gencarella January 24, 2011 at 11:00 am

Hey Jen,

I was just reading over this muffin recipe my daughter loved at Peekabootique Sat., but it doesn’t mention how long to bake it for? and do you use raw sweet potato? Great snack I can’t believe Eliza loved them. I’m making them for the rest of my crew today. Thx. Betty

Jennifer January 24, 2011 at 11:09 am

Hi Betty – Sorry about the oversight. Bake them for 25-30 minutes (test doneness with a toothpick). Yes, use raw sweet potato and zucchini. Great luck. If you think she enjoys cinnamon, add extra.

Kate August 4, 2011 at 9:56 pm

I was happy to find a recipe for sweet potato, zucchini and apple sauce! Have you ever tried using less sugar? My muffins are baking right now…and I am hoping my 10-month-old will enjoy them, and that there isn’t too much sugar in them for him. Also, I followed the recipe and I have enough to make almost 2 batches!

Jennifer August 4, 2011 at 10:00 pm

Hi Kate! Love that you don’t need too much sugar – what size muffin pan (how much does each well hold) did you use?

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