Easy, healthy pumpkin zucchini and peanut butter muffins are made with oats, sweetened naturally, and pack extra nutrition! You’ll love these as a snack anytime of year–freezer friendly and great for kids!
Pumpkin zucchini and peanut butter muffins are the love child of late summer and early fall flavor all rolled up into one delicious snack!
Sweetened naturally with maple syrup and extra moist from the pumpkin, and zucchini, this recipe is sure to be on repeat for you like it is for me! It’s also perfect if you’re looking for a gluten free baked good that is low in sugar.
If you follow me on Instagram or have taken a look at some of my other recipes, then you know I love the combination of pumpkin and zucchini together. They add so much texture (and nutrition) to baked goods when paired together.
Both pumpkin and zucchini are great sources of vitamin C and fiber. While you’re enjoying this moist and fluffy muffin you can feel good knowing you’re getting an extra dose of some vitamins and minerals too!
Back to fiber for a second, this recipe for pumpkin, zucchini & peanut butter muffins uses oat flour, aka flour made from oats. Oats are a good source of fiber and contain a soluble fiber called beta-glucan, known to help reduce cholesterol and blood sugar levels.
The oat flour also gives these muffins a really nice texture. They’re not too moist where they fall apart, but just moist and spongy enough to feel like a bakery house muffin (with way more nutrition!).
If you’re looking for more ways to use pumpkin and zucchini, be sure to check out this recipe for zucchini and quinoa lasagna, or this one for zucchini enchiladas with a pumpkin enchilada sauce!Print
Wake up with these next level pumpkin zucchini and peanut butter muffins! Extra fluffy and full of flavor, they are sure to be a baked good you will make over and over again!
* Make oat flour by adding oats to a food processor and pulsing until a flour like texture begins forming! Make sure it’s smooth!