“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!” - by goodeatin65
Ingredients
Adjust Servings
Original recipe yields 1 dozen muffins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
- Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition
Amount Per Serving (12 total)
- Calories
- 280 cal
- 14%
- Fat
- 7.9 g
- 12%
- Carbs
- 48.2 g
- 16%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"These muffins turned out great! I added 1/2 tsp of salt and walnuts to the recipe. The recipe made 18 medium muffins for me and I baked them for 23 minutes at 375. They were nice and moist and deli..." See morecious!"
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...." See more Note also that the original recipe actually makes 2 dozen muffins, not 1."
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