Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins
Summer zucchini meets Fall pumpkin in this delicious muffin that is sure to please your palate.
Bake these on the weekend for a grab n’ go breakfast thats nutritious & delicious. They are great start to your morning or as a snack during the day.
No added fat or sugar to help keep inflammation away & support your healthy lifestyle.
Fun Facts:
Shred the zucchini and then press the water out to prevent the batter from being runny.
Kick up the fiber by adding in some ground flax seed.
Add in some dark chocolate chips or chopped nuts for a twist.
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Serves: 14
Time: 35
Ingredients
1 cup whole wheat pastry flour
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. egg whites or substitute
1 c. pumpkin puree
1 c. shredded zucchini (1 medium)
1 tsp. vanilla
1/3 c. maple syrup
1/4 c. non fat Greek yogurt
Directions
Preheat oven to 375F. Spray muffin tins with cooking spray.
Combine all dry ingredients (flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt) in a medium bowl and set aside.
Wrap grated zucchini in a paper towel and squeeze out liquid.
Combine egg whites, pumpkin puree, zucchini, vanilla, maple syrup, and Greek yogurt in another medium bowl. Mix by folding over to combine.
Pour zucchini mixture into the dry ingredients. Fold together until mixed well.
Using a scoop or half cup measure, scoop batter into muffin tins. Bake for 20-25 minutes. Insert toothpick in the middle to test for doneness. It should come out clean if fully baked.
Cool on wire rack. Once fully cooled, place in an airtight container. Will last on the counter for 3-5 days.
Serving: 1 muffin
Add Ins: Add in a 1/4 cup of finely chopped walnuts or pecans or 1/2 cup of dark chocolate chips.
Vegan: Substitute the egg whites with aquafaba and the non fat Greek yogurt with plant based greek yogurt.
Lower Sodium: Decrease salt to 1/4 tsp.
Increase Fiber: Add 1/4 cup ground flaxseed.
Nutrition Facts
