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Zucchini Sweet Potato Muffins

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Lisa


1 small pre-baked sweet potato, peeled and chunked
1/2 cup raisins
1 1/2 tsp Ener-G Egg Replacer mixed with 2 Tbsp water
1 cup shredded zucchini
1 1/2 tsp vanilla
1/3 cup olive oil or other safe oil
1 cup sugar
1 cup white or brown rice flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp xanthan gum
3/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp blackstrap molasses


Boil raisins in 1/4 cup water for 1 minute and set aside until later.

In small bowl, combine Egg Replacer and water. Mix into large bowl with zucchini, vanilla, olive oil and sugar. Beat with an electric mixer.

Separately, sift together rice flour, baking soda, baking powder, xanatham gum, salt, cinnamon, nutmeg, and blackstrap molasses. Add sweet potato and mash together.

Add the contents of the second bowl to the first bowl and mix well. Stir in raisins.

Spoon into prepared muffin tins.

Bake at 350 °F for 10-20 minutes if using very tiny muffin tins. Bake 25-30 minutes if using larger size muffin tins.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.