Healthy Chocolate Pumpkin Zucchini Muffins – a quick and easy Thanksgiving dessert or a healthy kid-friendly breakfast with some hidden veggies! (paleo-friendly/dairy-free/gluten-free)
This post is sponsored by Simple Mills®, but the opinions are my own.
These Healthy Chocolate Pumpkin Zucchini Muffins are as easy as it gets for Thanksgiving!!
I am so excited to be teaming up with Simple Mills to bring you these Healthy Chocolate Pumpkin Zucchini Muffins!
You guys know I am a huge fan of Simple Mills products and these muffins are absolutely no exception – I know from experience that baking with paleo-friendly ingredients can be a challenge! But these muffins, which are made from such simple, wholesome ingredients (almond-flour base), turn out perfectly every time! They are light and fluffy and are a delicious combination of pumpkin and ginger!
I added some chocolate chips and snuck in some zucchini (you guys also know I love sneaking in hidden veggies for kids like in these healthy chocolate chip cookies!) and I also made them into mammoth muffins!
They would be a seriously easy Thanksgiving dessert or a fun kid-friendly breakfast! If you can’t find them in the store – you can always find them here!
I have even more recipes coming at you guys the rest of the week – so stay tuned!! Happy menu planning!
- 1 box Simple Mills Pumpkin Muffin Mix
- 3 eggs
- 3 Tablespoons coconut or vegetable oil
- 1 cup water
- ⅓ cup shredded zucchini (I use a vegetable peeler to peel off little strips and then chop up into little pieces)
- ⅓ cup dairy-free chocolate chips
- Handful of pumpkin seeds
- Combine eggs, oil, water, Simple Mills pumpkin muffin mix, zucchini and chocolate chips.
- Pour into 6 large muffin tins (spray with non-stick first and/or use muffin cups)
- Sprinkle a couple pumpkin seeds on top of each muffin.
- Bake at 350 for 30 minutes.
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