Pumpkin Zucchini Carrot Muffins {no refined sugar, no butter}
If you are in need of a pumpkin muffin with extra veggies, whole wheat, no added sugar and no butter? you have come to the right place!
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 (ish) min
- Yield: 24 mini muffins 1x
- Category: Muffin
- Method: Baking
- Cuisine: Breakfast
- Diet: Vegan
Ingredients
Scale
- 1 cup of whole wheat flour
- 1/2 cup of oat flour
- 1/3 cup of coconut oil
- 1/2 cup maple syrup (or 1/2 cup organic no sugar added applesauce)
- 1 cup mashed banana
- 3/4 cup canned pumpkin
- 1/2 cup shredded carrots (1 large carrot)
- 1 cup zucchini, shredded ..remove excess liquid with paper towel…(approx. 1 medium zucchini)
- 2 eggs
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1/2 tsp of salt
- OPTIONAL: chocolate chips
Instructions
- Puree about half the shredded carrots + zucchini + bananas in a food processor or blender until smooth. Once pureed, mix with the rest of the shredded veggies in a large bowl. Set aside.
- In a smaller bowl, mix pumpkin + coconut oil + vanilla + maple syrup/applesauce and eggs in a bowl.
- Pour pumpkin/coconut oil/egg mixture into the large bowl with all the carrots/zucchini/banana. Mix well.
- Mix in dry ingredients. Stir until combined!
- Add chocolate chips if you want…
- Bake @ 350 for 15 min or until toothpick comes out clean.
Notes
* The only reason to puree half of the mixture is it gives it a nice texture. So, ‘half’ is approximate.