Healthy Pumpkin Zucchini Muffins

Healthy Pumpkin Zucchini Muffins

by Armand Perrin 1 year ago
3.7 (9)
20 minutes
279.7 kcal
48.2 g carbs
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. 1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
  2. 2. Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
  3. 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. 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