This recipe was submitted by one of our readers, just like you.
Pumpkin Zucchini Muffins (Dairy Free)
Pumpkin Zucchini Muffins
"Pumpkin zucchini muffins are perfect for fall, and a healthy muffin recipe for babies, toddlers, and adults! Even if you don’t follow a dairy-free diet, you’ll be amazed at how good these dairy-free pumpkin muffins taste. Perfect for the fall season and ready in under 30 minutes! Some other add-in options for these muffins could be; - carrots - raisins or golden raisins - nuts - flax seeds - hemp seeds And if you need some alternatives for dairy-free muffins; - If you’re not looking for a dairy-free muffin recipe, you can certainly substitute butter for the coconut oil! - I did not test this with gluten-free flour, but I imagine you could make these gluten-free zucchini muffins by using a gluten-free all-purpose flour blend - If you’re looking for paleo pumpkin zucchini muffins, you can try substituting the whole wheat flour for almond flour or coconut flour, but I did not test this and you’ll probably have to experiment with quantities. Storage Tips: To freeze for later, allow muffins to cool down to room temperature. Transfer to an airtight freezer-friendly container or ziplock bag, label them, and freeze in a single layer for 2-3 months. When you’re ready to enjoy them (future you will thank you), zap in the microwave for 30-45 seconds or put in the toaster oven and top with your favorite toppings. "
Makes12 Muffins
Preparation Time5 min
Cooking Time24 min
Cooking MethodOven
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup shredded zucchini
- 2 eggs
- 1 cup maple syrup (this may be increased a bit if you prefer a sweeter muffin)
- 1 teaspoon vanilla extract
-
Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
-
In a large bowl, mix dry ingredients (flour through spices)
-
In a separate bowl, combine canned pumpkin, zucchini, eggs, maple syrup, vanilla extract and coconut oil.
-
Combine the flour mixture with the wet, pumpkin mixture.
-
Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 23 minutes).
-
Enjoy! Great to pair with peanut butter or jelly, butter, hummus or fruit.
Read NextOld Fashioned Lemon Pie
