Breakfast

Sweet Potato and Zucchini Muffins is for Breakfast, Snack.

Sweet Potato and Zucchini Muffins takes several minutes to prepare.

Sweet Potato and Zucchini Muffins takes several minutes to cook.

Sweet Potato and Zucchini Muffins makes 19 servings.

The ingredients for Sweet Potato and Zucchini Muffins are:

3/4 c. all purpose flour
1 c. whole wheat flour
1/4 c. ground flaxseed meal
1.5 t. ground cinnamon
1/2 t. ground ginger
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
1/2 c. sugar
1/2 c. brown sugar
1/4 c. canola oil
1/2 c. applesauce, unsweetened
3 large eggs
1.5 t. vanilla extract
2 c. grated zucchini
2 c. grated peeled sweet potato
1 c. chopped walnuts, toasted (Optional)

Here is how you make Sweet Potato and Zucchini Muffins:

Preheat oven to 350 F. Butter and flour muffin pans. Mix first 8 ingredients into medium bowl. Beat sugar, oil, applesauce, eggs, and vanilla in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and nuts (optional). Stir well.Pour 1/4 c. batter into each muffin cup. Bake until tester inserted into center comes out clean, about 28-30 minutes. Cool in pan on rack 15 minutes. Remove from pan and cool completely.Makes 19 muffins.TIP: If preferred, divide batter among 2 loaf pans and bake about 60-80 minutes.Number of Servings: 19Recipe submitted by SparkPeople user ALISACHICAGO.

The nutritional information for Sweet Potato and Zucchini Muffins is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 150.7

• Total Fat: 4.6 g
• Cholesterol: 33.5 mg
• Sodium: 119.1 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 2.3 g
• Protein: 3.1 g