Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins - a quick and easy breakfast or snack option that the whole family is going to love, all pumpkin season long!
Ingredients
- 1 box Simple Mills Pumpkin Muffin Mix
- 1 cup water
- 3 whole eggs
- ⅓ cup fresh zucchini shredded
- ⅓ cup dairy-free chocolate chips
- 3 tablespoons coconut oil
- 1 handful pumpkin seeds
Instructions
- Prep: Preheat the oven to 350℉. Spray the inside cups of a muffin tin with non-stick cooking spray and set aside.
- Combine: In a large bowl, add 1 box Simple Mills Pumpkin Muffin Mix, 1 cup water, 3 whole eggs, shredded zucchini, ⅓ cup dairy-free chocolate chips and 3 tablespoons coconut oil. Mix to combine.
- Bake: Pour the batter into the prepared 6 large muffin tins. Sprinkle a couple pumpkin seeds on top of each muffin. Bake at 350 degrees F for 30 minutes or until golden brown.
- Serve: Let cool and then enjoy!
Notes
- Storage: after the muffins have cooled to room temperature, you can store them in an airtight container on the counter for 3-4 days.
Nutrition
Calories: 412kcal | Carbohydrates: 69g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 736mg | Potassium: 50mg | Fiber: 1g | Sugar: 24g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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