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!

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.

Per Serving: 280 calories; protein 7.4g; carbohydrates 48.2g; fat 7.9g; cholesterol 62mg; sodium 439.6mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.