Healthy Pumpkin Zucchini Muffins

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!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 280 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup raisins
• 1 ½ cups whole wheat flour
• 1 cup canned pumpkin
• ½ cup all-purpose flour
• 4 eggs, beaten
• 2 tablespoons baking powder
• 2 cups grated zucchini
• 2 teaspoons pumpkin pie spice
• ¼ cup canola oil
• 2 cups old-fashioned oats
• ½ cup agave nectar
• 1 cup almond milk

Recipe Instructions

Step 1

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

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.