Healthy Pumpkin Zucchini Muffins Recipe - Allrecipes.com
Healthy Pumpkin Zucchini Muffins Recipe
  • READY IN 35 mins

Healthy Pumpkin Zucchini Muffins

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
  2. Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
  3. Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2013

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.

 
Most Helpful Critical Review
Mar 22, 2013

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.

 
Aug 27, 2013

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.

 
Apr 09, 2013

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!

 
Sep 04, 2014

Made. These today and added salt and cinnamon but still rather bland I sprayed the inside of the muffin liners with Pam so they did not stick but now they are just falling off of them I do not recommend they are very plain I even put chocolate chips in the second batch after I realized how lame are

 
Mar 13, 2014

Just took them out of the oven. Delicious. I only used a little over 1 cup sugar and used 1 cup applesauce instead of oil. Also put in some chopped pecans and raisins.

 
Aug 23, 2014

I was looking for a healthy recipe that my daughter could take to school. I'm not sure 4 eggs falls in to "healthy" but I guess that it is better than regular muffins. The 2 tablespoons baking powder give them a bitter flavor but not so much that they were inedible. I used coconut oil instead of canola. I think I will be looking for a new recipe for next time.

 
Aug 13, 2014

2-TABLESPOONS of baking powder (??) makes the batter taste bitter. I even tried the recipe a second time with 2-teaspoons and still was not impressed. The paper liners stuck to the muffins and was disappointed. :(

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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