Pumpkin & Zucchini Muffins
Don’t let the rich flavor and mouthwatering moistness of these Pumpkin & Zucchini Muffins fool you. You’ll have a hard time convincing anyone, but this recipe was modified to include less fat and sugar than the original. This is a great treat to share at holiday parties.
Servings: 40 mini muffins
Here’s what you need…
- 3 eggs, lightly beaten
- 2/3 cup raw honey
- 1 cup canned pumpkin
- 1/2 cup coconut oil, melted
- 7 oz applesauce
- 1 tablespoon vanilla extract>
- 3 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup shredded zucchini
- 1/4 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, sprinkle the tops with chopped walnuts. 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.
Motivate your friends, family and co-workers! Use the “refer a friend” link below to forward this newsletter and subscribe your friends.
