Healthy Pumpkin Zucchini Muffins

Name: Healthy Pumpkin Zucchini Muffins recipe
Prep time: 15 min
Cook time: 20 min
Yield: 1 dozen muffins
Cuisine: Global
Ingredients: 2 cups old-fashioned oats; 1 ½ cups whole wheat flour; ½ cup all-purpose flour; 1 cup raisins; 2 tablespoons baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 2 cups grated zucchini; 1 cup canned pumpkin; 1 cup almond milk; ½ cup agave nectar; 4 eggs, beaten; ¼ cup canola oil

by Armand Perrin 1 year ago

3.7 (9)

20 minutes

279.7 kcal

48.2 g carbs

Share recipe

Description

Muffins are a favorite at my house. They're fast and easy to make too! The basis for this recipe came from the 'Eat Clean Diet'. Changes were made because of things I had on hand at the time. The zucchini was a great way to add veggies and fiber. Make a batch or 2 and freeze them for mornings you're in a hurry or just need a snack! Sometimes I'll warm one up in the microwave and drizzle a little agave nectar over it! Yum!

Ingredients

2 cups old-fashioned oats
1 ½ cups whole wheat flour
½ cup all-purpose flour
1 cup raisins
2 tablespoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 cups grated zucchini
1 cup canned pumpkin
1 cup almond milk
½ cup agave nectar
4 eggs, beaten
¼ cup canola oil

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
2. Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
3. Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

serving: 1 dozen muffins

calories: 279.7 kcal

carbohydrates: 48.2 g

protein: 7.4 g

saturated fat: 1.1 g

cholesterol: 62 mg

sodium: 439.6 mg

fiber: 5.4 g

sugar: 19.1 g