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Pumpkin Zucchini Snack Muffins: The Best Healthy Treats for You

Pumpkin Zucchini Snack Muffins
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Delicious, healthy pumpkin zucchini muffins that are perfect for a quick snack or breakfast.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup grated zucchini
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine pumpkin puree, grated zucchini, eggs, honey, melted coconut oil, and vanilla extract.
  3. In another bowl, mix whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts if using.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let them cool for a few minutes before transferring to a wire rack.

Notes

  • These muffins can be stored in an airtight container for up to 3 days.
  • For longer storage, freeze muffins individually and thaw as needed.

Nutrition

Keywords: Pumpkin Zucchini Snack Muffins, healthy muffins, snack recipes

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