I took my love for pumpkin and combined it with my love for healthy cooking to makeover a Pumpkin Zucchini Muffin Recipe. First, I changed milk to coconut milk and butter to coconut oil to make it dairy-free.
Second, I removed brown sugar and white sugar & used 100% pure maple syrup to make it sugar-free.
Third, I added cloves, ginger, and more cinnamon to boost flavor without adding processed sweeteners.
Lastly, I changed flour to 100% whole wheat white flour. These muffins are real food- yum!
I took my love for pumpkin and combined it with my love for healthy cooking to makeover a Pumpkin Zucchini Muffin Recipe. First, I changed milk to coconut milk and butter to coconut oil to make it dairy-free.
Second, I removed brown sugar and white sugar & used 100% pure maple syrup to make it sugar-free.
Third, I added cloves, ginger, and more cinnamon to boost flavor without adding processed sweeteners.
Lastly, I changed flour to 100% whole wheat white flour. These muffins are real food- yum!
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Ingredients
- vegetable
- 2 cups Pumpkin Puree
- 2 and 1/2 cups Zucchini About 2 small zucchinis, grated
- 1 cup Coconut Milk
- 1 cup Coconut Oil
- 1 cup Pure Maple Syrup
- 3 Eggs
- 2 teaspoons Pure Vanilla Extract
- 4 cups Whole Wheat Flour
- 3 tablespoons McCormick Ground Cinnamon
- 1 teaspoon McCormick Ground Cloves
- 1/2 teaspoon McCormick Ground Ginger
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
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Ingredients
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Units:
Servings:
Instructions
- Preheat oven to 375 degrees
- In a bowl, combine wet ingredients: pumpkin puree, grated zucchini, coconut milk, coconut oil, maple syrup, eggs, and vanilla.
- In a separate bowl, stir together dry ingredients: flour, cinnamon, cloves, ginger, baking powder, baking soda, and sea salt.
- Make a hole in the middle of the dry ingredients. Pour the wet ingredients into the hole, and slowly stir until just combined.
- Scoop batter into greased mini muffin pan and bake for 12 minutes.
Recipe Notes
*Yields about 5 dozen mini muffins.
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