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)
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1
Dice sweet potatoes into cubes and steam until cooked (about 5-10 minutes).
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2
Preheat the oven to 375 degrees Fahrenheit.
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3
Use a box grater, grate zucchini finely and squeeze out the juice, until you get 1/4 cup tightly packed zucchini
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4
Place sweet potatoes, zucchini, egg, brown sugar, avocado oil, maple syrup, vanilla in the food processor and process until a puree.
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5
In a separate bowl, combine whole wheat flour, baking powder, salt, ground cinnamon, allspice and nutmeg and mix well.
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6
Slowly incorporate the wet sweet potato mixture into the dry ingredients. Add milk and mix well.
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7
Scoop about 1/4 cup of batter into each lined muffin tin cup.
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8
Mix together 1 tablespoon brown sugar and 1/2 teaspoon of cinnamon for the topping, and gently sprinkle a pinch on each muffin.
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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.