Fluffy Pumpkin Zucchini Muffins (Gluten-free)

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

1 cup pumpkin puree

1/2 cup coconut oil (melted and slightly cooled)

1/2 cup maple syrup

2 large eggs (beaten)

3/4 cup shredded zucchini (about 1 medium zucchini)

1 cup gluten-free flour

1 tbsp pumpkin spice

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp sea salt

1/3 cup chocolate chips (use Enjoy Life if dairy free)

Wskazówki

Preheat oven to 425 degrees.

Lightly spray muffin liners with coconut oil and place into muffin tray.

Combine dry ingredients and mix well.

Separately, mix together the pumpkin, zucchini, coconut oil, maple syrup, and eggs until well incorporated.

Stir in chocolate chips. In parts, add in dry ingredients until just moistened.

Using an ice cream scoop, fill muffin cups 3/4 way full. Bake for 5 minutes then reduce the heat to 350 F and bake for an additional 15-20 minutes (depending on your pan and oven) until the center of the muffin is lightly browned and a toothpick comes out clean from the center.

Wartości Odżywcze

• Wielkość Porcji: 1 muffin
• Kalorie: 202 kcal
• Tłuszcz Całkowity: 11.7 g
• Węglowodany Całkowite: 22.3 g
• Białko: 2.8 g