Healthy Pumpkin Zucchini Muffins

Healthy Pumpkin Zucchini Muffins

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
goodeatin65
Recipe by  goodeatin65

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

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.

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Reviews (7)

Rate This Recipe
TWOCATMOMMY
6

TWOCATMOMMY

These muffins smelled wonderful but tasted bland. I don't know whether the recipe omitted salt by accident or on purpose, but I think it could benefit by the addition of at least 1/2 teaspoon of salt. Note also that the original recipe actually makes 2 dozen muffins, not 1.

kwphotog73
4

kwphotog73

Hooray! My kids loved these! I made a few changes: swapped 1 cup pecans for raisins, 3/4 C brown sugar for the agave nectar, cinnamon to taste, 1/4 C applesauce for oil and 1 cap of vanilla. Loved them.

LIZERD
2

LIZERD

I substituted unsweetened apple sauce for the oil, and used sugar because I had no agave. Also added 1/2 tsp salt, a small dash of vanilla, and a dash of cinnamon. Came out great.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 48.2 g
  • 16%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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