Description
Pumpkin zucchini muffins are a healthy breakfast or snack recipe great for feeding hungry kids! Moist, fluffy and light, this is an easy recipe to double and freeze a batch for a quick snack. Add in some chocolate chips for a little bit of sweetness with the perfect pumpkin zucchini combo!
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil (melted and slightly cooled)
- 1/2 cup maple syrup
- 2 large eggs (beaten)
- 3/4 cup shredded zucchini (about 1 medium zucchini)
- 1 cup gluten-free flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup chocolate chips
Instructions
- Step: Preheat oven to 425 degrees.
- Step: Lightly spray muffin liners with coconut oil and place into muffin tray.
- Step: Combine dry ingredients and mix well.
- Step: Separately, mix together the pumpkin, zucchini, coconut oil, maple syrup, and eggs until well incorporated.
- Step: Stir in chocolate chips. In parts, add in dry ingredients until just moistened.
- Step: Using an ice cream scoop, fill muffin cups 3/4 way full. Bake for 5 minutes then reduce the heat to 350 F and bake for an additional 15-20 minutes (depending on your pan and oven) until the center of the muffin is lightly browned and a toothpick comes out clean from the center.
Notes
To avoid muffins sticking, use silicone liners or spray liners with coconut oil spray. If zucchini seems too moist, wring out excess moisture with a paper towel. Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge. Freeze in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 202 kcal
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 11.7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 22.3 g
- Fiber: 2 g
- Protein: 2.8 g
- Cholesterol: 45 mg