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!

Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!

Love,

Healthy Pumpkin Chocolate Zucchini Muffins

Author: Erin - The Wooden Skillet
Yield: 6 muffins
Category: Breakfast
Method: Oven

Ingredients

1 box Simple Mills Pumpkin Muffin Mix
3 eggs
3 Tablespoons coconut or vegetable oil
1 cup water
1/3 cup shredded zucchini (I use a vegetable peeler to peel off little strips and then chop up into little pieces)
1/3 cup dairy-free chocolate chips
Handful of pumpkin seeds

Instructions

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.