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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 143 Calories

Ingredients

• 2 eggs
• 2 teaspoons ground cinnamon
• 1 cup milk
• 1 pinch ground nutmeg
• 2 tablespoons margarine
• 1 sweet potato
• 1 ¼ cups brown sugar
• cooking spray
• 1 zucchini, grated
• 2 cups biscuit mix (such as Pioneer®)
• ½ teaspoon vanilla extract, or to taste

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.

Step 3

Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.

Step 4

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.