Sweet Potato and Zucchini Muffins

Yield: 8-10 servings (1 loaf) 
Prep Time: 20 minutes
Total Time: 80 minutes

1 cup sorghum flour
½ cup cornstarch
½ cup coconut flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
¾ cup canola or coconut oil
½ cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1 cups shredded zucchini
1 cup shredded sweet potatoes 

1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners and lightly spray with nonstick spray. 
2. In a mixing bowl, whisk together sorghum flour, cornstarch, coconut flour, cinnamon, ginger, allspice, baking powder and salt. 
3. In the bowl of a standing mixer, beat together granulated sugar, brown sugar, oil, Greek yogurt, eggs and vanilla extract. Mix until thick and smooth. 
4. Add the dry ingredients into the wet ingredients in 3 separate additions, beating well after each addition. Fold in the shredded zucchini and sweet potatoes. 
5. Pour the batter into the prepared muffin pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool before removing from pan.