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Pumpkin Zucchini Muffins

Pumpkin Zucchini Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings, 32 mini muffins
Calories 151
Author Alyssia Sheikh

Ingredients

  • 2 cups rolled oats
  • 1 cup pumpkin puree
  • 2 eggs
  • ½ cup Greek yogurt or yogurt of choice
  • ⅓ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice or additional cinnamon
  • ½ tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 1 cup grated zucchini
  • optional: 1 cup additional mix-ins walnuts, chocolate chips, etc.

Instructions

  • Preheat oven to 400°F (200°C).
  • Add oats to a blender and blend into a flour.
  • Add remaining ingredients (except for zucchini and any additional mix-ins) and blend until smooth (1-2 minutes).
  • Fold in zucchini and any other mix-ins.
  • Transfer batter into mini muffin tins.
  • Bake in the oven until a toothpick comes out clean (about 15 minutes for large muffins, or 10-12 minutes for mini muffins).
  • Allow to cool slightly, serve, and enjoy!
  • Yields ~30-32 mini pumpkin zucchini muffins.

Video

Notes

*Nutrition provided for pumpkin zucchini muffins without optional mix-ins.

Nutrition

Serving: 4mini muffins | Calories: 151kcal | Carbohydrates: 26g | Protein: 6g | Fat: 3g | Fiber: 3g | Sugar: 11g