Healthy Pumpkin Zucchini Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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! Ingredients:
2 cups old-fashioned oats |
1 1/2 cups whole wheat flour |
1/2 cup all-purpose flour |
1 cup raisins |
2 tablespoons baking powder |
2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
2 cups grated zucchini |
1 cup canned pumpkin |
1 cup almond milk |
1/2 cup agave nectar |
4 eggs, beaten |
1/4 cup canola oil |
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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