Recipe of the Week: Pumpkin Zucchini Muffins

Recipe of the Week: Pumpkin Zucchini Muffins

Breakfast is the most influential meal of the day. If you start your day with sugary pastries or a greasy breakfast sandwich, the rest of your food choices will follow suit. 

However, when you start your morning with a wholesome and nutritious meal you’ll be more likely to continue with good choices throughout the day. Enjoy this recipe for Pumpkin & Zucchini Muffin is a nutritious start to your day.

Don’t let the rich flavor and mouthwatering moistness of these muffins fool you. You’ll have a hard time convincing anyone, but this recipe was modified to include less fat and sugar than the original. 

Servings: 40

Ingredients:

  • 3 eggs, lightly beaten
  • 2/3 cup raw honey
  • 1 cup canned pumpkin
  • ½ cup coconut oil, melted
  • 7 oz applesauce 
  • 1 tablespoon vanilla extract
  • 3 cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup shredded zucchini
  • ¼ cup chopped walnuts

Instructions:

  • Preheat oven to 350 degrees and line a mini muffin pan with paper baking cups, or use non-stick cooking spray. 
  • In a mixing bowl combine eggs and honey. Add pumpkin, melted coconut oil, applesauce, and vanilla.
  • In a separate bowl combine all of the dry ingredients. Gradually add dry ingredients to pumpkin mixture and mix until well combined. Stir in the zucchini. 
  • Pour into muffin tins, sprinkle the tops with chopped walnuts. Bake for 10-20 minutes or until you can poke a toothpick in a muffin and it comes out clean. Cool in the pan for 10 minutes. Enjoy!

One Serving Equals: 92 calories, 3g fat, 15g carbohydrate, 1.5g fiber, and 2g protein.

Recipe Cards: Click here to download the recipe card, and use the buttons below to share with your friends!



Request information

Request Information Now!