Sweet potato and Zucchini Muffins

Hi guys - super easy veggie muffin coming your way! These are great to freeze and take to work when you need, or just as a little party starter! 

Serves: 4-6 (makes around 18 muffins)
350g Of Raw sweet potato, peeled
3 Medium Zucchinis, grated 
2 Brown Onions
1 Garlic Clove – Crushed
1 Small Carrot
Handful Of Parsley
130g feta
1 tsp salt 
1 tsp. Pepper 
5 Mint Leaves
3 Eggs
2/3 Cup Breadcrumbs
2/3 Cup Of S/R Flour


  1. Pre-heat oven to 180 degrees celsius. 
  2. Transfer the grated zucchini to a cloth and squeeze out any excess water. 
  3. Add sweet potato, onion, carrot, parsley, mint and garlic into a food processor and blend until each ingredient are in small pieces (almost like the zucchini). 
  4. Transfer into a large mixing bowl. 
  5. Add feta, salt, pepper, eggs, bread crumbs and SR flour. Mix throughly. 
  6. Spray a muffin tray with oil to ensure they won't stick. 
  7. Spoon mixture into the muffin trays up to the top (they will rise slightly, but when taken out of the oven they'll puff back down so don't stress!) 
  8. Place into the oven for 30 minutes, or until lightly golden. 
  9. Take out and serve hot, or leave in the fridge for 3-4 days. Alternatively, these can be frozen individually and taken out when needed for snacks!