THE RECIPE JOURNAL · Breakfast
Sweet Potato and Zucchini Muffin Recipe
These muffins are a delicious way to enjoy the natural sweetness of sweet potatoes combined with the fresh, mild flavor of zucchini. Perfect for a healthy snack or a quick breakfast on the go!
FROM THE KITCHEN • Sweet Potato and Zucchini Muffin Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and give your muffin tin a quick spray with cooking spray to keep the muffins from sticking. Pop the sweet potato in the microwave and cook it until it’s nice and tender—this usually takes about 6 minutes. Once it’s cool enough to handle, peel off the skin and chop it into small pieces, then toss them into a big mixing bowl.
02
Step 2
Next, add the biscuit mix, brown sugar, milk, grated zucchini, eggs, margarine, cinnamon, vanilla, and nutmeg to the bowl with the sweet potato. Stir everything together until it’s well combined. Use about a third of a cup of batter for each muffin cup, filling them up evenly.
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Step 3
Bake the muffins in your preheated oven for 25 to 30 minutes. You’ll know they’re ready when a toothpick poked into the center comes out clean. Let them cool a bit before digging in!
Why you’ll love it
These muffins are a delightful way to enjoy vegetables in a sweet treat. They are moist, flavorful, and packed with nutrients from both sweet potatoes and zucchini. Perfect for a healthy snack or a quick breakfast on the go.
How to serve
Enjoy these muffins warm with a spread of butter or cream cheese. They also pair well with a cup of tea or coffee for a comforting snack. For a more filling option, serve alongside yogurt or fresh fruit.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, refrigerate them for up to a week or freeze individually wrapped for up to three months. Reheat gently before serving.
