Sweet Potato & Zucchini Muffins


  • 1 ½ cups of whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup butter made with canola oil
  • ¼ cup olive or canola oil
  • ½ cup honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 cup shredded zucchini
  • 1 cup shredded sweet potato


(1 muffin; makes 18 servings)

124 calories; 18 grams carbohydrate; 5 grams fat; 2 grams protein; 1 gram dietary fiber

Average cost for one recipe: $2.83


Preheat your oven to 350°F. In a medium bowl whisk together the flour, baking soda, cinnamon, and salt. In a large bowl mix (preferably with an electric whisk or beaters) the butter, oil, honey, egg, and vanilla together. Then, add flour mixture until well combined. The batter will be fairly thick at this point. Squeeze out excess water from zucchini and add applesauce, zucchini, and sweet potato to batter. With a spoon evenly divide batter into 18 muffin cups that have been coated with vegetable oil spray. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.