Whole Wheat Sweetpotato Zucchini Muffins
Recipe: #36116
December 19, 2020
Categories: Breakfast, Desserts, Sweet Potato/Yam, Oven Bake, Gluten-Free, Non-Dairy, Vegetarian, Zucchini, Flour, Muffins, more
"This is from the North Carolina Sweetpotato website."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (71.9 g)
- Calories 155.4
- Total Fat - 4.5 g
- Saturated Fat - 3.2 g
- Cholesterol - 34.7 mg
- Sodium - 235 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 3 g
- Sugars - 10.9 g
- Protein - 3.9 g
- Calcium - 34.2 mg
- Iron - 1.3 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350° Fahrenheit.
Step 2
Get a muffin tin and either grease it or fill it with liners.
Step 3
You need a large bowl to add all the dry ingredients in-flour, baking soda, salt, cinnamon, and nutmeg. Mix.
Step 4
In a separate bowl, mix the rest of the ingredients.
Step 5
Add the dry ingredients into the wet ingredients and mix together.
Step 6
Put into the tins and bake for 22 to 26 minutes, or until a toothpick poked in the center comes out clean.
Step 7
Serving suggestions: butter, peanut butter, jelly, fruit, or hummus.
Tips
No special items needed.
0 Reviews
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