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!"
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Agave | 1 tsp (7g) | 21 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups old-fashioned oats
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup raisins
- 2 tablespoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 2 cups grated zucchini
- 1 cup canned pumpkin
- 1 cup almond milk
- 1/2 cup agave nectar
- 4 eggs, beaten
- 1/4 cup canola oil