Muffins

Zucchini Pumpkin Muffins

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These gluten-free Zucchini Pumpkin Muffins are about to become your favorite breakfast treat. Over the last few months, I’ve gotten more into baking, but I’m always looking to try something different. After making and trying zucchini bread for the first time not too long ago, I knew I wanted to make the recipe again. With only a few tweaks to the zucchini bread recipe and the addition of Organifi’s Golden Pumpkin Spice powder, these delicious muffins were born! And let me tell you, they might just be the best muffins I’ve ever made. But don’t just take my word for it; try out this recipe yourself!

 

Ingredients

  • 2 ½ cups gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ cup Organifi Gold Pumpkin Spice powder
  • 3 room temperature eggs
  • 1 cup coconut oil
  • ½ cup of brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup of grated zucchini

TIP: Before you grate your zucchini, line a bowl with paper towels. Then, grate the zucchini into the bowl. Once it’s grated, add a teaspoon of salt and let the zucchini sit for about 10 minutes. After 10 minutes, use your paper towels to wring out any excess water. By doing so, this will ensure that your zucchini bread is moist without being chewy.

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line your muffin tin with paper cups
  2. NOTE: This recipe makes 15 muffins
  3. In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, salt, nutmeg, cloves and the Organifi powder
  4. In another large mixing bowl, combine eggs and coconut oil
  5. Beat on high for one minute with an electric mixer
  6. Next, add the brown sugar and vanilla extract
  7. Beat on low for one minute until creamy
  8. Slowly add the dry ingredients
  9. Once combined, add the grated zucchini and use a spatula to fold over until smooth
  10. Pour batter into the muffin tins and bake for 25 minutes
  11. Let cool for 10 minutes and then enjoy

These gluten-free muffins are perfect for breakfast or a snack! The great thing about them is that they’re light and fluffy. The Organifi powder not only adds a great taste but so many health benefits! The powder is great for the digestive system because it has ginger root and prebiotics in it. Plus, it hosts organic turmeric, lemon balm, and mushrooms, which aids in recovery. Use my code ARINEGRI to get 15% off your order!

Zucchini Pumpkin Muffins

Recipe by adminCourse: Muffins
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 ½ cups gluten-free flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 tablespoon cinnamon

  • ½ teaspoon salt

  • ½ teaspoon nutmeg

  • ½ teaspoon cloves

  • ¼ cup Organifi Gold Pumpkin Spice powder 

  • 3 room temperature eggs

  • 1 cup coconut oil

  • ½ cup of brown sugar

  • 2 teaspoons vanilla extract

  • 1 cup of grated zucchini 
    TIP: Before you grate your zucchini, line a bowl with paper towels. Then, grate the zucchini into the bowl. Once it’s grated, add a teaspoon of salt and let the zucchini sit for about 10 minutes. After 10 minutes, use your paper towels to wring out any excess water. By doing so, this will ensure that your zucchini bread is moist without being chewy.

Directions

  • Preheat the oven to 350 degrees Fahrenheit and line your muffin tin with paper cups
    NOTE: This recipe makes 15 muffins
  • In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, salt, nutmeg, cloves and the Organifi powder
  • In another large mixing bowl, combine eggs and coconut oil
  • Beat on high for one minute with an electric mixer
  • Next, add the brown sugar and vanilla extract
  • Beat on low for one minute until creamy
  • Slowly add the dry ingredients
  • Once combined, add the grated zucchini and use a spatula to fold over until smooth
  • Pour batter into the muffin tins and bake for 25 minutes
  • Let cool for 10 minutes and then enjoy

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