Healthy and Tasty Pumpkin & Zucchini Muffins
This recipe has been modified to include less sugar and fat without losing the rich flavor of traditional muffins, and brings in a fall favorite - pumpkin. Bring this as a great treat to your next holiday party.
Ingredients
- 1 1/2 eggs, lightly beaten
- 1/3 cup raw honey
- 1/2 cup canned pumpkin
- 1/4 cup coconut oil, melted
- 3 1/2 oz applesauce
- 1/2 tablespoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup shredded zucchini
- 1/8 cup chopped walnuts
Instructions
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Preheat oven to 350 degrees and line a mini muffin pan with paper baking cups, or use non-stick cooking spray.
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In a mixing bowl combine eggs and honey.
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Add pumpkin, melted coconut oil, applesauce, and vanilla.
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In a separate bowl combine all of the dry ingredients. Gradually add dry ingredients to pumpkin mixture and mix until well combined. Stir in the zucchini.
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Pour into muffin tins, sprinkling chopped walnuts on top. Bake for 10-20 minutes or until you can poke a toothpick in a muffin and it comes out clean.
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Cool in the pan for 10 minutes.
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Nutritional Analysis: One mini muffin equals: 92 calories, 3g fat, 15g carbohydrate, 1.5g fiber, and 2g protein.
