HEALTHY PUMPKIN ZUCCHINI MUFFINS
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!
Provided by goodeatin65
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 48.2 g, Cholesterol 62 mg, Fat 7.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 439.6 mg, Sugar 19.1 g
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