Step 1: Preheat the Oven and Prep the Muffin Tin

• Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with oil or butter to prevent sticking.

Step 2: Grate the Vegetables

• Grate the zucchini and sweet potato using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent the muffins from becoming too soggy. Set aside a small amount of grated sweet potato for the crispy topping.

Step 3: Mix the Wet Ingredients

• In a large mixing bowl, whisk together the eggs, olive oil (or melted butter), and Greek yogurt until smooth. Stir in the grated zucchini, sweet potato, and Parmesan cheese.

Step 4: Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, thyme, salt, pepper, and garlic powder (if using).

Step 5: Make the Muffin Batter

• Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; the batter should be slightly lumpy to ensure light and fluffy muffins.

Step 6: Fill the Muffin Tin

• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will allow the muffins to rise without overflowing.

Step 7: Prepare the Crispy Sweet Potato Strings

• To make the crispy sweet potato strings, heat 1 tablespoon of olive oil in a small skillet over medium heat.
• Add the reserved grated sweet potato and cook, stirring occasionally, until they are crispy and golden brown (about 3-5 minutes). Drain on a paper towel and set aside.

Step 8: Bake the Muffins

• Sprinkle each muffin with the crispy sweet potato strings and a few fresh thyme leaves before placing them in the oven.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
• Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Make the Honey Mustard Glaze

• While the muffins are cooling, prepare the honey mustard glaze. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, and a pinch of salt until smooth.
• Taste and adjust the seasoning if necessary. If you prefer a thinner glaze, you can add a little more lemon juice or water.

Step 10: Drizzle and Serve

• Once the muffins have cooled slightly, drizzle each one with a bit of the honey mustard glaze. Garnish with additional fresh thyme leaves for an extra pop of flavor and color.