Sweet Potato and Zucchini Muffins

Sweet Potato and Zucchini Muffins More Life

These might just be the best muffins I have ever made. Ever. In all my baking trail and errors. They. are. amazing.

Let me break it down.

Light and Fluffy



AND easy.

Sweet Potato and Zucchini Muffins More Life

These babies were born out of wanting to create a nutrient dense muffin full of vegetables. And not only did I do that, but also create a muffin that is easy to make that’s still gluten, dairy and refined sugar free.

I’s made these muffin probably a dozen times. And with each batch I make, they last about 24 hours because… well they’re devoured. Straight up evidence on their yumminess.

Now, there is some prepping that comes along with making these muffins… but I going to tell you how to simplify the task for grating 4 cups of vegetables…

Food Processor.

That’s right, I use my food processor fitted with the grating attachment to grate all those veggies and it’s done in a few minutes. And it eliminates sweating and elbow grease too.

Sweet Potato and Zucchini Muffins More Life

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The other important (and easy) factor with these muffins is that the veggies don’t require pre-cooking. You simply add them to your batter raw… and they cook while the muffins cook. How amazing is that?!

This recipe make 12-14 muffins

  • 3 farm fresh eggs

  • 2/3 cup pure maple syrup

  • 1/3 cup extra virgin olive oil

  • 1 tsp pure vanilla extract

  • 1 cup gluten free flour blend (I used Namaste Perfect Flour Blend)

  • 1 cup gluten free rolled oats

  • 2 tsp true cinnamon

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp sea salt

  • 2 cups grated zucchini, raw

  • 2 cups rated sweet potato, raw, skin on


  1. Preheat oven to 350 and line a muffin tin tray with liners OR use silicon cups, which is what I use. Happier and more environmentally friendly alternative.

  2. Prepare your veggies using a food processor… or if you need a workout, use a hand grater. Set aside.

  3. In a large bowl, mix together the wet ingredients with a whisk.

  4. Add dry ingredients and mix together until well combined.

  5. Add in your grated veggies and mix until evenly distributed. It will seem that your batter is mostly veggies, but that’s exactly how it’s supposed to be.

  6. Fill muffin cups 3/4 full. Place in the oven for 30 minutes. Muffins are ready when toothpick comes out clean.

Sweet Potato and Zucchini Muffins More Life

Muffins keep in a sealed container in the fridge for up to a week… freeze to keep longer!

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