Sweet Potato Pie Muffins

Sweet Potato Pie Muffins

https://www.cutoutandkeep.net/projects/sweet-potato-pie-muffins • Posted by Sarah @ The Nourished Seedling

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!

You will need

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

Project Budget

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Difficulty

Description

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!

Instructions

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

2. Preheat the oven to 375 degrees Fahrenheit.

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

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

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

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

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

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. 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.