Delicious and nutritious muffins made with a blend of pumpkin and zucchini.

These healthy pumpkin zucchini muffins are packed with vitamins and nutrients from the pumpkin and zucchini. They are moist, flavorful, and perfect for a quick breakfast or afternoon snack. Plus, they are easy to make and a great way to sneak some veggies into your diet.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup pumpkin puree
• 1/2 cup grated zucchini
• 1/3 cup almond milk
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)
• 1/4 cup chocolate chips (optional)

Directions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix together the whole wheat flour, almond flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the maple syrup, coconut oil, pumpkin puree, grated zucchini, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the walnuts and chocolate chips if using.
5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Enjoy these healthy pumpkin zucchini muffins as a nutritious breakfast or snack!

Interesting Facts