Sweet Potato Pie Muffins

Sweet Potato Pie Muffins

Posted by Sarah @ The Nourished Seedling

About

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!

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You Will Need (14 things)

  • 2 Medium Sweet Potatoes , skin on and diced (about 3 1/4 cups)
  • ¾ cup Packed Brown Sugar
  • 1 Medium Egg
  • ¼ cup Avocado Oil (or preferred oil)
  • ¼ cup Tightly packed shredded Zucchini
  • ¼ cup Pure Maple Syrup
  • 2 tsp Pure Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • ¼ cup Whole Milk
  • 1 ½ tsp Ground Cinnamon
  • ¼ tsp Ground Allspice
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ¼ tsp Ground Nutmeg

Steps (9 steps, 60 minutes)

  1. 1

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

  2. 2

    Preheat the oven to 375 degrees Fahrenheit.

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

  9. 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.