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
- 3 whole eggs
- 3 tablespoons coconut oil
- 1 cup water
- 1/3 cup fresh zucchini shredded
- 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 in a large bowl.
- Spray the inside cups of a muffin tin with non-stick cooking spray and pour the batter in to 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.
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.
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