Sep 8, 2017

Pumpkin Spice Zucchini Muffins

Even though the trees are still green, back to school season tends to make me think FALL. Fall is my absolute favourite season from the changing leaf colours, to the crisp air, thanksgiving, boots with jeans, and of course everything PUMPKIN!

However, fall isn't here just yet and my counter is still full of fresh farm veggies (including tons of zucchini). I decided to experiment with my healthy banana muffin recipe and create a summer-fall fusion muffin.

These muffins are incredible. They use zucchini, have the fall pumpkin spice flavour, are low in sugar, and a good source of fibre and protein. They are filled with nutritious ingredients, but delicious enough to taste like a treat. I hope you are embracing this in between season time. If you get a chance give this pumpkin spice zucchini muffin recipe a try, I promise you won't be disappointed!

Ingredients:

1 ½ cups whole wheat flour
2 tbsp. brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
2 tbsp. chia seeds (or ground flaxseed)
1 tbsp. pumpkin spice
2 eggs
¼ cup vegetable oil
½ cup plain Greek or Skyr yogurt
2 cups shredded zucchini
½ cup dark chocolate chips
½ cup chopped walnuts (optional – leave out if using these for school lunches)

Directions:

Shred zucchini (skin on) with a cheese grater. Once shredded place in a cloth and squeeze to remove excess water. Set aside.
Preheat oven to 350 F and grease muffin pan.
In a bowl, mix together flour, brown sugar, baking soda and powder, pumpkin spice, chia seeds, and salt.
In a separate bowl mix together eggs, vegetable oil, yogurt, and zucchini. Pour liquid mixture into dry mixture and mix well. Note: the mixture will be a thick batter.
Fold in dark chocolate chips and chopped walnuts (optional).
Bake for 22-25 minutes or until golden brown.