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Whole Wheat Sweetpotato Zucchini Muffins

Whole Wheat Sweetpotato Zucchini Muffins are a tasty, portable snack option for your little ones. These muffins are full of veggies and provide a dairy-free option for those who need it. Natural maple syrup and mashed sweet potatoes add natural sweetness and flavor for a tasty treat all year round.
Created by: Bucket List Tummy
Prep Time: 10 mins
Cook Time: 22 mins
Calories: 177.2
Print Recipe


  • Cups white whole wheat flour
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ½ Teaspoon ground nutmeg
  • 1 Cup cooked, mashed sweetpotato
  • ¼ Cup shredded zucchini
  • 2 eggs
  • ½ Cup maple syrup, This may be increased if you prefer sweeter muffins
  • 1 Teaspoon vanilla extract
  • ½ Cup melted coconut oil, (cooled)


  • Preheat the oven to 350 degrees°
  • Grease a muffin tin or line with muffin liners
  • In a large bowl, mix dry ingredients (flour through spices).
  • In a separate bowl, combine sweetpotato, zucchini, eggs, maple syrup, vanilla extract and coconut oil.
  • Combine the (dry) flour mixture with the sweetpotato mixture.
  • Scoop batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Enjoy! Great to pair with peanut butter or jelly, butter, hummus or fruit


Serves: 12