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.
- 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
Preheat oven to 350 degrees and line a mini muffin pan with paper baking cups, or use non-stick cooking spray.
In a mixing bowl combine eggs and honey.
Add pumpkin, melted coconut oil, applesauce, and vanilla.
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.
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.
Cool in the pan for 10 minutes.
Nutritional Analysis: One mini muffin equals: 92 calories, 3g fat, 15g carbohydrate, 1.5g fiber, and 2g protein.