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!
- 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
- 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.
