Preparation:
Preheat the oven to 350 degrees. Combine the flour, baking soda, and allspice in a medium bowl. Set aside. In a large bowl, combine the eggs, applesauce, sugar, and vanilla and mix well. Slowly add the dry ingredients to the large bowl and mix until blended. Do not overbeat.
Fold in the shredded sweet potato and zucchini. Pour the batter into 12 nonstick muffin cups and bake for 25 to 30 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan and let cool completely.
12 servings/Serving size: 1 muffin |
