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gluten-free-pumpkin-zucchini-muffins

Pumpkin, Zucchini and Peanut Butter Muffins

Maggie Michalczyk, RDN
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! 
Prep Time 12 mins
Cook Time 20 mins
Servings 12 muffins

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
  • 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!
Keyword pumpkin zucchini muffins