Pumpkin Zucchini Muffins

Name: Pumpkin Zucchini Muffins
Ingredients: 1 C whole grain pastry flour; 1/2 C Growing Naturals Rice Protein Powder; 1 C quick-cooking oats; 2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1.5 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 3/4 C Xylitol (or regular sugar); 1/4 C brown sugar, packed; 1/3 C unsweetened vanilla coconut milk (I used So Delicious); 1 egg (or flax egg); 1 C pumpkin puree; 1/3 C coconut oil; 1 C grated zucchini (1 medium)

December 04 2021, by Laura Hall, 1 min reading time

Pumpkin Zucchini Muffins

Laura Hall of sprint2thetable

Calories

150

Ingredients

1 C whole grain pastry flour
1/2 C Growing Naturals Rice Protein Powder
1 C quick-cooking oats
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1.5 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3/4 C Xylitol (or regular sugar)
1/4 C brown sugar, packed
1/3 C unsweetened vanilla coconut milk (I used So Delicious)
1 egg (or flax egg)
1 C pumpkin puree
1/3 C coconut oil
1 C grated zucchini (1 medium)

Directions

Preheat oven to 375 degrees. Grease 12-muffin tin with cooking spray.
In a large bowl mix dry ingredients together.
In medium bowl mix together milk, egg, and pumpkin. Add oil, stirring quickly so it doesn’t solidify.
Add wet ingredients to dry, stirring until just combined. Mix in zucchini.
Divide evenly among tins and bake for 20 mins.