Oh hello there! Look who is back to sharing recipes! Fingers crossed I will be bringing you healthy recipes again on a regular basis. I took a bit of a hiatus of sharing new recipes, but some inspiration has struck again and I am ready to get back at it! I have been in fall mode for the last couple weeks already, so get ready for some yummy fall inspired dishes!
To kick things off, I am bringing you the recipe for these Pumpkin Zucchini Oat Muffins. Labor Day is over so I say it is officially pumpkin season! Zucchini is still in full bloom this season and such an easy way to sneak in some veggies in baked goods. To add a bit of sweet to this recipe I added enjoylife chocolate chips. Feel free to skip these or add in blueberries instead!
These muffins are perfect for a quick and light snack, add something sweet to your eggs at breakfast or a little sweet treat after dinner. If you are looking for some more fall inspired muffin recipes, check these out below!
Pumpkin Zucchini Oat Muffins
Prep time
Cook time
Total time
Author: Brooke Weiss
Recipe type: Muffins
Serves: 12 muffins
Ingredients
- 3 cups gluten free rolled oats
- 1 cup pumpkin puree
- ¼ cup coconut sugar
- 2 eggs
- ½ cup dairy free milk
- 2 tsp vanilla extract
- ¼ cup coconut oil, melted and cooled
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- dash of salt
- 1 cup zucchini, shredded and squeezed of all juice
- ⅓ cup enjoy life mini chocolate chips
Instructions
- Preheat oven to 350 degrees and line a muffin tin with parchment paper muffin cups or spray with oil.
- Add the dry ingredients to a large bowl and sift until well combined. Set aside. Add the wet ingredients to a small bowl and whisk until well combined. Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the zucchini and chocolate chips. Fill each muffin cup full.
- Place in oven and bake for 15-18 minutes or until a toothpick comes out clean.
