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,

E

Healthy Pumpkin Chocolate Zucchini Muffins

• Author: Erin
• Yield: 6 muffins 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American

Print Recipe

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Description

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)

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Combine eggs, oil, water, Simple Mills pumpkin muffin mix, zucchini and chocolate chips.
2. Pour into 6 large muffin tins (spray with non-stick first and/or use muffin cups)
3. Sprinkle a couple pumpkin seeds on top of each muffin.
4. Bake at 350 for 30 minutes.

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