We’ve been stuck in a muffin rut at our house. The only kind Kate wants is Banana Chocolate Chip, but bananas don’t always agree with her belly so I needed to find a new muffin to entice her with. I was roasting up a pumpkin for another recipe and had some left over so I decided to give pumpkin zucchini muffins a try. These muffins are delicious, filling, and the newest quick and easy breakfast or grab-and-go snack in our house!
2 cups old-fashioned oats
1½ cups whole wheat flour
½ cup all-purpose flour
1 cup chocolate chips
2 tablespoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 cups grated zucchini
1 cup pureed or canned pumpkin
1 cup almond milk
1/2 cup maple syrup
4 eggs, beaten
1/4 cup applesauce
Preheat oven to 375 degrees F (190 degrees C). Grease muffin pan or line with paper liners.
Combine oats, whole wheat flour, all-purpose flour, chocolate chips, baking powder, pumpkin pie spice, and baking soda in a bowl. Mix zucchini, pumpkin, almond milk, maple syrup, eggs, and applesauce in a separate bowl; stir into dry ingredients until just combined.
Spoon batter into prepared muffin cups. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean (about 20 minutes).
Makes approximately 18 muffins.
Bonus? These muffins are freezer friendly! Make up a batch or two, pop them in the freezer and grab them as you need them. They thaw out at room temperature in about 30 minutes (or you can microwave them at low power 30-60 seconds if your belly is grumbling for some grub).
Adapted from this recipe.
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