Rating: 3.5 stars
21 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3

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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.

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  • Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.

  • 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.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

280 calories; protein 7.4g; carbohydrates 48.2g; fat 7.9g; cholesterol 62mg; sodium 439.6mg. Full Nutrition
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