- 2 cups old-fashioned oats
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup raisins
- 2 tablespoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 2 cups grated zucchini
- 1 cup canned pumpkin
- 1 cup almond milk
- 1/2 cup agave nectar
- 4 eggs, beaten
- 1/4 cup canola oil
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
- Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
- Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
04/06/2018
recipepes.com
Healthy Pumpkin Zucchini Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
