Sweet potato muffins.

Gwyneth Paltrow's sweet potato muffins | Healthy Recipes - Red Online
Ingredients
1 large sweet potato
125 ml extra virgin olive oil
125 ml unsweetened almond milk
175 ml good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 tsp pure vanilla extract
270 g gluten-free flour (if the flour doesn’t include xanthan um, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
1½ tbsp chinese five-spice
½ tsp fine sea salt

Method
Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork.
Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato.
In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt.
Fold the dry ingredients into the wet ingredients.
Line a 12 hole muffin tin with paper cases and evenly distribute the muffin batter among them.
Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking.
Let the muffins cool before serving.

OR:
Ingredients
Serves: 12
2 eggs, beaten
200g caster sugar
225g cooked sweet potato, mashed
120ml olive oil
80ml water
200g plain flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
75g chopped pecans

Method
Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4.
Grease a muffin tin or line with paper muffin cases.
In a large bowl, mix eggs, sugar, sweet potato, oil and water.
Combine flour, cinnamon, bicarbonate of soda, baking powder and salt.
Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened.
Fill muffin cups 3/4 full.
Bake in the preheated oven for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.

Sweet potato muffins.

Sweet potato , Chili, Seed & Cheese Muffins | Bread Recipes | Jamie Oliver

Ingredients
olive oil
600g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250g wholemeal self-raising flour
50g Parmesan cheese
1tablespoon sunflower seeds
1tablespoon poppy seeds

Preheat the oven to 180°C/350°F/gas 4.
Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
Peel the sweet potatoes or squash and coarsely grate into a large bowl.
Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper.
Mix until nicely combined.

Evenly divide the muffin mixture between the cases.
Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.

These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days.
Enjoy 2 muffins per portion.

More:
Gluten A Go Go - Gluten-Free: Sweet Potato Muffins & Jamie Oliver

Blueberry Zucchini Muffins.

Blueberry Zucchini Muffins Recipe - Allrecipes.com
Ingredients:
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries

Instructions:
Preheat oven to 175 degrees C.
Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
Either way I recommend using nonstick cooking spray.
This guaruntees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full.
Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.
Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
Makes 12 muffins.
NOTES
Adapted from All Recipes

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag.
Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a chicken egg.

Zucchini Muffins.

Recipe for Low-Sugar and Whole Wheat Zucchini Muffins with Pecans | Kalyn's Kitchen®
Low-Sugar and Whole Wheat Zucchini Muffins with Pecans
(Makes 12 small muffins, recipe adapted from Zucchini Muffins at Simply Recipes.)

Ingredients:
1 egg, beaten
1 tsp. vanilla
1/2 cup Stevia In the Raw Granulated Sweetener, Splenda, or other sweetener
1/4 cup Agave nectar
(you can also use 2/3 cup sugar to replace the sweetener and Agave nectar)
1 1/2 cups grated zucchini (squeezed, then packed into measuring cup)
1/3 cup canola oil (can also use melted butter)
1 1/4 tsp. baking soda
pinch of salt
1 1/2 cups white whole wheat flour (can also use all-purpose flour)
1 tsp. ground cinnamon (I used a generous rounded teaspoon of cinnamon)
1/4 tsp. ground nutmeg
1 cup chopped pecans (or use walnuts or almonds if you prefer)

Instructions:
Preheat oven to 350F - 175C.
Grate zucchini by hand or using a food processor, then gently squeeze grated zucchini to remove some of the water.
Measure 1 1/2 cups (packed) zucchini for this recipe, and if you have extra, freeze it for another time.

In a medium-sized bowl, beat egg, then add vanilla, sweetener, and Agave nectar and mix to combine.
Stir in the grated zucchini, then the oil.
Sprinkle baking soda and salt over the top of this and mix in.

In a smaller bowl, combine white whole wheat flour, cinnamon and nutmeg.
Stir dry ingredients into the zucchini mixture, then fold in chopped pecans.

Spray muffin pan or individual muffin cups with non-stick spray or vegetable oil, then divide batter evenly among cups to make 12 small muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (I baked mine exactly 30 minutes to get the nicely browned color in the photo.)
Let muffins cool a few minutes in the muffin tin or cups, then remove and cool a few minutes more.

Muffins can be eaten warm or cold, but I like them best warm, and I've been microwaving them for about a minute to reheat.

More: Zucchini Muffins Recipe | SimplyRecipes.com