GymKitchen: Pumpkin & Zucchini Muffins

Don’t let the rich flavor and mouthwatering moistness of these muffins fool you. You’ll have a hard time convincing anyone, but this recipe was modified to include less fat and sugar than the original. This is a great treat to share at holiday parties.
Servings: 40 mini muffins

Here’s what you need…

Pumpkin and Zucchini Muffins

Pumpkin and Zucchini Muffins

  • 3 eggs, lightly beaten
  • 2/3 cup raw honey*
  • 1 cup canned pumpkin
  • 1/2 cup coconut oil, melted
  • 7 oz applesauce (no sugar added)
  • 1 tablespoon vanilla extract
  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini
  • 1/4 cup chopped walnuts
  1. Preheat oven to 350 degrees and line a mini muffin pan with paper baking cups, or use non-stick olive oil spray.
  2. In a mixing bowl combine eggs and honey. Add pumpkin, melted coconut oil, applesauce, and vanilla.
  3. In a separate bowl combine all of the dry ingredients. Gradually add dry ingredients to pumpkin mixture and mix until well combined.
  4. Prepare zucchini with a hand held vegetable slicer, cutting the veggie strings as you go. Stir in the zucchini. Happy #GymKitchen eating!

Pour into muffin tins, sprinkle the tops with chopped walnuts. Bake for 10-20 minutes or until you can poke a toothpick in a muffin and it comes out clean. Cool in the pan for 10 minutes.

*You may use Agave instead of honey. However, new studies have shown that agave is highly processed, essentialy the same nutritionally as honey, and more expensive. TRIVIA: Did you know tequila is made from the agave plant?

Nutritional Analysis: One mini muffin equals: 92 calories, 3g fat, 15g carbohydrate, 1.5g fiber, and 2g protein.

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