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Sweet Potato Zucchini Muffins | Choosing Balance

Sweet Potato Zucchini Muffins

Sweet Potato Zucchini Muffins

20 mins prepServes 9

These muffins are paleo, gluten-free, and veggie packed! They’re perfect topped sweet or savory. Leave out the chocolate chips from part of the batter to make them savory!

9 servings

What you need

cinnamon powder

2 tsp cinnamon powder

coconut flour

⅖ cup coconut flour

unsweetened applesauce

2 tbsp unsweetened applesauce

vanilla extract

1 tsp vanilla extract

maple syrup

¼ cup maple syrup

semisweet chocolate chips

½ cup semisweet chocolate chips

coconut oil

1 tbsp coconut oil

zucchini

⅓ cup zucchini

sweet potato

⅔ cup sweet potato

baking powder

1 tsp baking powder

egg

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Instructions

In a bowl, whisk the eggs. Then add in sweet potato and mash it. Add in everything else besides the chocolate chips. Mix well. Then fold in the chocolate chips. Line a muffin tin with muffin liners. Fill about 3/4 of the way. Bake at 350F for 38-40 mins. Let cool completely. You can place them in the fridge to harden them up too!

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