1 cup dark brown sugar, packed
2/3 cup grapeseed or canola oil
1 teaspoon pure vanilla extract
1 cup canned crushed pineapple (do not drain; scoop straight from can)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 large Stokes Purple® Sweet Potato, peeled and grated
1 large carrot, grated
1 medium zucchini, grated
Preheat oven to 325 degrees. Spray a 12-cup large-muffin tin with nonstick cooking spray.
In large bowl, whisk together brown sugar, oil, eggs, vanilla, and canned pineapple.
In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
Stir flour mixture gently into wet ingredients, mixing only until ingredients are just combined. Fold in grated purple sweet potato, carrot, and zucchini.
Spoon muffin batter into prepared muffin tin, dividing evenly among muffin cups (they will be full). Bake 30-35 minutes, until muffins are golden brown and a toothpick comes out with a few crumbs clinging to it. Turn muffins out onto a rack to cool.