Pumpkin Zucchini Oat Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12 muffins
Ingredients
  • 3 cups gluten free rolled oats
  • 1 cup pumpkin puree
  • ¼ cup coconut sugar
  • 2 eggs
  • ½ cup dairy free milk
  • 2 tsp vanilla extract
  • ¼ cup coconut oil, melted and cooled
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • dash of salt
  • 1 cup zucchini, shredded and squeezed of all juice
  • ⅓ cup enjoy life mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with parchment paper muffin cups or spray with oil.
  2. Add the dry ingredients to a large bowl and sift until well combined. Set aside. Add the wet ingredients to a small bowl and whisk until well combined. Add the wet ingredients to the dry ingredients and mix until well combined.
  3. Fold in the zucchini and chocolate chips. Fill each muffin cup full.
  4. Place in oven and bake for 15-18 minutes or until a toothpick comes out clean.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2020/09/08/pumpkin-zucchini-oat-muffins/