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!

Healthy Pumpkin Zucchini Muffins

oats

whole wheat flour

all-purpose flour

raisins

baking powder

pumpkin pie spice

baking soda

zucchini

pumpkin

almond milk

½ cup agave nectar

eggs, beaten

canola oil

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.


Hooray! My kids loved these! I made a few changes: swapped 1 cup pecans for raisins, 3/4 C brown sugar for the agave nectar, cinnamon to taste, 1/4 C applesauce for oil and 1 cap of vanilla. Loved them.

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. Note also that the original recipe actually makes 2 dozen muffins, not 1.

I substituted unsweetened apple sauce for the oil, and used sugar because I had no agave.  Also added 1/2 tsp salt, a small dash of vanilla, and a dash of cinnamon.  Came out great.

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 delicious!

Just took them out of the oven. Delicious. I only used a little over 1 cup sugar and used 1 cup applesauce instead of oil. Also put in some chopped pecans and raisins.

Delicious! Added 1 apple 1/4 c molasses substituted milk for almond milk and brown sugar for agave.

Made. These today and added salt and cinnamon but still rather bland I sprayed the inside of the muffin liners with Pam so they did not stick but now they are just falling off of them I do not recommend they are very plain I even put chocolate chips in the second batch after I realized how lame are

I took the adevice of other reviewers and added 1/4 teaspoon of salt 1 teaspoon of vanilla and plenty of cinnamon ginger clove allspice and touch of nutmeg. I'm diabetic and prepping meals for postpartum. I made these even more lactation friendly by adding 1/2 cup of whole flax seeds. I substituted truvia brown sugar (6 tablespons) baking mix for the agave. I swapped 1/4 cup of steel cut oats for 1/4 cup of old fashioned oats. I reduced raisins to half cup. In half of the batch I added semi sweet mini chocolate chips (also good for lactation) I swapped out the oil with 1/2 of unsweetened apple sauce. I made 2 trays of mini muffins and a dozen standard size muffins with this recipe. Mini muffins turned out well. I only baked them for 18 minutes. This is not very sweet but very flavourful!

These did not work out for me. They were super bland and not sweet at all:( recipe also made 18 huge muffins not 12.

healthy pumpkin zucchini muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 1

Author : goodeatin65

Ingredients

Instructions

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