Pumpkin, Zucchini and Peanut Butter Muffins
Pumpkin, zucchini and peanut butter muffins are a healthy and delicious treat you'll find yourself making over and over again! They're moist, fluffy and super simple to make!
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup shredded zucchini squeeze excess moisture out with a paper towel
- 1/4 cup creamy unsweetened peanut butter
- 2 eggs
- 1/4 cup maple syrup
- 2 tsp. vanilla extract
- 1/2 tbsp. almond milk
- 1 cup oat flour
- 1 cup blanched almond flour
- 1 tsp. baking powder
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
- ⅓ cup dark or milk chocolate chips optional
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
- In a large bowl, mix together pumpkin puree, zucchini, peanut butter, eggs, maple syrup, vanilla extract and almond milk until smooth.
- Stir in the oat flour, pumpkin pie spice, baking powder and salt until smooth. Fold in the chocolate chips if adding. Use a cookie scoop to portion out the batter into the muffin tin.
- Bake for 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to let cool and enjoy. Store muffins in the fridge and reheat in the microwave to enjoy!
Notes
* Make oat flour by adding oats to a food processor and pulsing until a flour like texture begins forming! Make sure it's fine and smooth!