These breakfast muffins are filled with nutrients from pumpkin, zucchini, and oats. Perfect for a fall morning!
One of our favorite parts about these muffins is that they can be frozen. That's a key selling point for busy school mornings when time seems to disappear!
Laura's recipe is filled with warm spices like cinnamon and nutmeg, and is kept moist with pumpkin puree.
Here's the ingredient list, but check out Laura's full post for the full instructions!
Pumpkin Zucchini Muffins
- 1 C whole grain pastry flour
- 1/2 C spelt flour
- 1 C quick-cooking oats
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3/4 C Xylitol (or your favorite sweetener)
- 1/4 C brown sugar, packed
- 1/3 C unsweetened vanilla coconut milk
- 1 egg (or flax egg)
- 1 C pumpkin puree
- 1/3 C coconut oil
- 1 C grated zucchini (1 medium)