Fluffy Pumpkin Zucchini Muffins (Gluten-free)
Pumpkin zucchini muffins are a healthy breakfast or snack recipe great for feeding hungry kids! Moist, fluffy and light, this is a an easy recipe to double and freeze a batch for a quick snack. Add in some chocolate chips for a little bit of sweetness with the perfect pumpkin zucchini combo!
Servings 12 muffins
Calories 202kcal
Equipment
- 12 silicone baking cups
- coconut oil spray
- box grater
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup coconut oil melted and slightly cooled
- ½ cup maple syrup
- 2 large eggs beaten
- ¾ cup shredded zucchini about 1 medium zucchini
Dry Ingredients
- 1 cup gluten-free flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
Other Ingredients
- ⅓ cup chocolate chips use Enjoy Life if dairy free
Instructions
- Preheat oven to 425 degrees.
- Lightly spray muffin liners with coconut oil and place into muffin tray.
- Combine dry ingredients and mix well.1 cup gluten-free flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon sea salt
- Separately, mix together the pumpkin, zucchini, coconut oil, maple syrup, and eggs until well incorporated.1 cup pumpkin puree, ½ cup coconut oil, ½ cup maple syrup, 2 large eggs, ¾ cup shredded zucchini, ⅓ cup chocolate chips
- Stir in chocolate chips. In parts, add in dry ingredients until just moistened.
- Using an ice cream scoop, fill muffin cups ¾ way full. Bake for 5 minutes then reduce the heat to 350 F and bake for an additional 15-20 minutes (depending on your pan and oven) until the center of the muffin is lightly browned and a toothpick comes out clean from the center.
Notes
- To avoid muffins sticking: use silicone liners or spray your liners with coconut oil spray to easily remove after baking.
- If your zucchini seems too moist, use a paper towel to wring out most of the moisture.
- Use a standard sized ice cream scoop and fill muffin tin ¾ of the way up to evenly measure out 12 muffins without overfilling and overflowing the tin.
- Make this recipe in one bowl by mixing together wet ingredients then dry in the same bowl.
- Allow your muffins to cool completely before packaging or freezing.
- Freeze: You can freeze these muffins in a freezer safe container for up to 3 months.
- Storage: Store muffins in an airtight container for up to 2 days on the counter or up to 5 days in the fridge.
- Heat up muffins for a few seconds in the microwave.
Nutrition
Serving: 1muffin | Calories: 202kcal | Carbohydrates: 22.3g | Protein: 2.8g | Fat: 11.7g
