Description
These Pumpkin Zucchini Chocolate Chip Muffins are a delicious and healthy treat, perfect for breakfast or a snack. They combine the goodness of pumpkin and zucchini with the sweetness of chocolate chips, all in a convenient muffin form.
Ingredients
- 3/4 cup canned pumpkin
- 2 large eggs, whisked
- 1/2 cup + 1 tbsp pure maple syrup
- 1/4 cup plain greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp coconut oil
- 1 cup grated zucchini, squeezed to remove moisture
- 1.5 cup white whole wheat flour
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- Chocolate chips (optional)
- Walnuts (optional)
- Dried cherries (optional)
- Pumpkin seeds (optional)
- Pecans (optional)
- Raisins (optional)
Instructions
- Preheat oven to 375F and prepare a muffin tray with liners or cooking spray.
- Combine all dry ingredients in a large bowl, mix to combine.
- In a smaller bowl, add all wet ingredients with the exception of the zucchini and mix to combine.
- Add the wet ingredients to the dry ingredients and mix until uniform texture. Add in zucchini and additional add-in’s if you choose.
- Pour muffin mixture into the muffin tray until each hole is about 3/4 full or until the batter is gone.
- Bake for 18-20 minutes or until toothpick runs clean.
Notes
- White flour or whole wheat can be subbed for the white whole wheat flour.
- For a vegan version, use dairy-free yogurt and flax eggs. Substitute chocolate chips for cacao nibs or dairy-free chocolate chips.
- These muffins are not as sweet with no additional add-in’s. For people that want them more sweet, I would suggest using dried cherries, chocolate chips or an additional sprinkling of sugar on top of the muffin just before baking it.
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking