Pumpkin Zucchini Muffins
They are low in added sugar and packed with fiber, vitamin A, vitamin C, vitamin K, folate and so much more. While I never suggest sneaking veggies into your kids food this is a great way to introduce a more hard to love veggie like zucchini to your littles in a way that may feel more comfortable to them. Source: Instagram/ itsthecardamom
- Suitable from
- Finger foods (BLW)
- Total time
- 45min
- Makes
- 12servings
- Iron
- 0.1mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Milk, WheatIntroduce one at a time.
Ingredients
- Baking powder1 tsp
- Flax seeds3/4 cup
- Salt1/2 tsp
- Pumpkin puree1 cup
- Green summer squash (zucchini)1 piece, shredded
- Vanilla extract1 tsp
- Greek yogurt, plain1/4 cup
- Maple syrup1/3 cup
- Chocolate chips, dark1/4 cup
- All-purpose flour1 cup
- Spices, cinnamon2 tsp
- Spices, pumpkin pie1 tsp
- Baking soda1 tsp
- Egg2 pcs
Steps
Preheat oven to 375 F and grease or line a muffin tin
Mix flour, cinnamon, pumpkin pie spice, baking soda, baking powder, ground flaxseed, and salt in a bowl
In a second bowl beat eggs. Add pumpkin puree, zucchini, vanilla, maple syrup, and Greek yogurt. Mix until well combined
Pour wet ingredients into dry and mix until thoroughly combined, taking care not to over mix
Fold in chocolate chips and stir until just combined. Top with additional chocolate chips if desired
Divide evenly into muffin tins and bake for 25-30 mins or until baked through
Remove from oven, let cool, serve, and enjoy!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 14kcal
- Protein
- 0.4g
- Fat
- 0.6g
- Carbs
- 1.8g
- Carbs52%
- Protein12%
- Fat36%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 12 servings per recipe
Amount per serving
Calories
14
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.