These Pumpkin Zucchini Muffins are packed with fall flavor, studded with chocolate chips and perfect for the season. Make an extra batch and stash them in the freezer to enjoy later. Made with almond flour, they’re naturally gluten-free and delicious paired with a latte or Greek yogurt for a boost of protein.
On The 1:1:1 Diet, enjoy one as a snack paired with protein, or have one for dessert after a PRO/VEGGIE meal and count the muffin as your CARB/FAT.
Avocado oil has a mild flavor that lets the pumpkin and warm spices shine, while zucchini adds moisture, texture and nutrition without overpowering the muffins. Just be sure to squeeze out the excess water after shredding the zucchini. A paper towel works well for this. Removing that extra moisture helps keep the texture of the muffins just right.
Ingredients
- 3 eggs
- 1/3 cup sugar (I like Sugar in the Raw)
- 1 cup canned pumpkin
- 1/2 cup avocado oil
- 1 tablespoon vanilla
- 1 1/4 cups shredded zucchini
- 3 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 1/2 cups mini chocolate chips
- Avocado oil spray, for the muffin tin
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat the eggs and sugar together.
- Add the pumpkin, shredded zucchini, avocado oil and vanilla. Mix until combined.
- In a separate bowl, combine the almond flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice and ginger.
- Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- Fold in the mini chocolate chips.
- Lightly spray the muffin tin with avocado oil and fill each muffin cup 1/2 to 3/4 full.
- Bake for 18–23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the muffin tin for 5 minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container for up to 3 days or freeze in a sealable bag for up to 1 month.