Description
Grab-and-go breakfasts are a must for back to school season! No Sugar Added Pumpkin Zucchini Muffins are a nutritious choice, too. Packed with pumpkin and zucchini and made without refined sugar, it’s a great way to start your day. These muffins are quick and easy to make, too!
Ingredients
Scale
- 1 cup flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup pumpkin puree
- 1 cup finely shredded zucchini
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1/4 cup greek yogurt
Instructions
- Step 1: Preheat oven to 375 F and line a 12-count muffin tin with liners or spray with cooking spray.
- Step 2: In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- Step 3: In another medium bowl, lightly beat the eggs. Add in the pumpkin puree, zucchini, vanilla, maple syrup and greek yogurt. Mix until combined. Pour the wet ingredients into the dry and mix until combined.
- Step 4: Divide the dough into the muffin tin. Bake for 20-25 minutes or until a toothpick inserted into one of the muffins comes out clean. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely. Once cooled, store in an airtight container on the counter for 3-5 days.
Notes
I would recommend squeezing the liquid out of the shredded zucchini using a cheese cloth, thin towel or paper towels. I have made these muffins without squeezing out the liquid and they turn out great for me, but if there is too much liquid your muffins might take longer to cook or not turn out well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 88 kcal
- Sugar: 7 g
- Sodium: 259 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg