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Healthy Pumpkin Zucchini Muffins

Healthy Pumpkin Zucchini Muffins

Name: Healthy Pumpkin Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen muffins
Ingredients: 2 cups old-fashioned oats; 1 ½ cups whole wheat flour; ½ cup all-purpose flour; 1 cup raisins; 2 tablespoons baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 2 cups grated zucchini; 1 cup canned pumpkin; 1 cup almond milk; ½ cup agave nectar; 4 eggs, beaten; ¼ cup canola oil

Rating: 3.38 stars

21 Ratings
21 Reviews
6 Photos

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!

By goodeatin65

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

1 dozen muffins

Nutrition Info

Directions

Step 1

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

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Step 2

Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
Step 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.
Step 4

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

Nutrition Facts

Per Serving:

279.7 calories; 7.4 g protein; 48.2 g carbohydrates; 62 mg cholesterol; 439.6 mg sodium. Full Nutrition

Reviews (21)

Most helpful positive review

Kate Ward

09/09/2013

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. Read More

Helpful

(18)

Most helpful critical review

Angela White

03/22/2013

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. Read More

Helpful

(12)

21 Ratings

5 star values: 5
4 star values: 7
3 star values: 3
2 star values: 3
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kate Ward

09/09/2013

Helpful

(18)

Kate Ward

09/09/2013

Helpful

(18)

Angela White

03/22/2013

Helpful

(12)

LIZERD

08/27/2013

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. Read More

Helpful

(6)

Laura Reynolds

04/09/2013

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! Read More

Helpful

(4)

Julie Schlip

03/13/2014

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. Read More

Helpful

(2)

Lutricia

10/04/2015

Delicious! Added 1 apple 1/4 c molasses substituted milk for almond milk and brown sugar for agave. Read More

Helpful

(2)

mary kann

09/04/2014

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 Read More

Helpful

(2)

Lilaput

11/20/2014

I took the adevice of other reviewers and added 1/4 teaspoon of salt 1 teaspoon of vanilla and plenty of cinnamon ginger clove allspice and touch of nutmeg. I'm diabetic and prepping meals for postpartum. I made these even more lactation friendly by adding 1/2 cup of whole flax seeds. I substituted truvia brown sugar (6 tablespons) baking mix for the agave. I swapped 1/4 cup of steel cut oats for 1/4 cup of old fashioned oats. I reduced raisins to half cup. In half of the batch I added semi sweet mini chocolate chips (also good for lactation) I swapped out the oil with 1/2 of unsweetened apple sauce. I made 2 trays of mini muffins and a dozen standard size muffins with this recipe. Mini muffins turned out well. I only baked them for 18 minutes. This is not very sweet but very flavourful! Read More

Helpful

(1)

JamieS49

09/09/2013

These did not work out for me. They were super bland and not sweet at all:( recipe also made 18 huge muffins not 12. Read More

More Reviews

Back to Healthy Pumpkin Zucchini Muffins

All Reviews for Healthy Pumpkin Zucchini Muffins

- of Reviews

Nutritional Information

Healthy Pumpkin Zucchini Muffins

Servings Per Recipe: 12
Calories: 279.7

% Daily Value *

protein: 15 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 22 %

sugars:

fat: 12 %

saturated fat: 6 %

cholesterol: 21 %

vitamin a iu: 67 %

niacin equivalents: 26 %

vitamin b6: 10 %

vitamin c: 7 %

folate: 9 %

calcium: 19 %

iron: 15 %

magnesium: 20 %

potassium: 9 %

sodium: 18 %

thiamin: 25 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Healthy Pumpkin Zucchini Muffins

1 of 21

All Reviews

Kate Ward

09/09/2013

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.

Helpful

(18)

Kate Ward

09/09/2013

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.

Helpful

(18)

Angela White

03/22/2013

Helpful

(12)

LIZERD

08/27/2013

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.

Helpful

(6)

Laura Reynolds

04/09/2013

Helpful

(4)

Julie Schlip

03/13/2014

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.

Helpful

(2)

Lutricia