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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! 
5 from 1 vote
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