Healthy Pumpkin Zucchini Muffins
These Healthy Pumpkin Zucchini Muffins are the perfect on-the-go breakfast or snack. They are healthy, loaded with organic pumpkin puree and grated zucchini, so moist and extremely yummy.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Oven
- Cuisine: Healthy
Ingredients
- 1 cup pumpkin puree
- 1 cup grated zucchini, squeezed of excess moisture (about 1 small zucchini squash) *see notes
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil (you can also sub butter or apple sauce)
- 2 eggs
- 4 T milk (I used almond milk but regular milk works also)
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour (gluten free all purpose works also)
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt, or to taste
- mini chocolate chips, for topping, optional
Instructions
- preheat oven to 350 degrees and line muffin pan with parchment or silicone liners.
- In a large mixing bowl combine pumpkin puree, grated zucchini, maple syrup, coconut oil, eggs, milk, and vanilla.
- Fold in flour, baking soda, pumpkin pie spice, and salt until well combined.
- Scoop batter evenly into muffin cups. Top with chocolate chips if desired then bake at 350 degrees for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
Notes:
*It is very important to squeeze your grated zucchini of all excess moisture! I typically grate the zucchini directly on top of a dish towel or paper towel then simply wrap the towel around the grated zucchini and squeeze really well into the sink.
*chocolate chips would be a delicious addition to these muffins! you can add to the batter or just sprinkle on top. Or do both! Enjoy! 🙂
