"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!" — goodeatin65
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1 1/2 cups
whole wheat flour
pumpkin pie spice
Hooray! My kids loved these! I made a few changes: swapped 1 cup pecans for raisins, 3/4 C brown sugar for the agave nectar, cinnamon to taste, 1/4 C applesauce for oil and 1 cap of vanilla. Loved them.
These muffins smelled wonderful but tasted bland. I don't know whether the recipe omitted salt by accident or on purpose, but I think it could benefit by the addition of at least 1/2 teaspoon of salt. Note also that the original recipe actually makes 2 dozen muffins, not 1.
I substituted unsweetened apple sauce for the oil, and used sugar because I had no agave. Also added 1/2 tsp salt, a small dash of vanilla, and a dash of cinnamon. Came out great.
These muffins turned out great! I added 1/2 tsp of salt and walnuts to the recipe. The recipe made 18 medium muffins for me and I baked them for 23 minutes at 375. They were nice and moist and delicious!
These were delicious!!! I substitued banana for the eggs, added extra oats instead of white flour AND i substituted dates for raisins! mmmmm!
These did not work out for me. They were super bland and not sweet at all :( recipe also made 18 huge muffins, not 12.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthy Pumpkin Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 71
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These muffins are moist and tasty, and freeze well.
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