Pumpkins are on the list of Super Foods because they are high in vitamins C and E, and are also a great source of magnesium and potassium. Pumpkins are rich in cartenoids, which have been linked to fighting cancer and heart disease. Not only are pumpkins fun to carve, but they delicious and amazingly good for you too! These Pumpkin Zucchini muffins are loaded with zucchini for an extra punch, and raisins for a touch of sweetness. What is even better is they are made with whole wheat flour, and agave nectar instead of sugar! What is funny is that my son calls them "cake". With all that healthy goodness- he could have cake for breakfast, lunch, and dinner!
Ingredients
2 Cups Oatmeal- I use Multi-Grain
1 1/2 Cups Whole Wheat Flour
1/2 Cup All Purpose Flour
1 Cup Raisins
2 Tablespoons Baking Powder
2 Teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Grated Zucchini
1 Can of Pumpkin
1 Cup Vanilla Almond Milk
1/2 Cup Agave Nectar
1/4 Cup Vegetable Oil
4 Eggs**** NOTE- Make these VEGAN by substituting eggs with a flax seed mixture-4 Tablespoons ground Flax and 8 Tablespoons water, let sit for 5 min before adding to rest of ingredients
Directions
Preheat oven to 350 Degrees
Grease Muffin tins, or line with cup cake liners
Grate 2 Cups of Zucchini- (about 1 large zucchini should do it)
***For VEGAN muffins-Mix ground flax and water in a bowl and set aside for 5 minutes- this will make a substitute for eggs.
Mix dry ingredients into bowl
Mix Zucchini, Pumpkin, almond milk, agave nectar, eggs or flax mixture, and canola oil
Stir in dry ingredients until combined
Spoon into muffin tins
Bake at 350 degrees for about 20 minutes. They are done when you take insert a toothpick into the center of a muffin and it comes out clean
Give to your little one to enjoy! Store in the freezer for an easy heat and serve breakfast or snack!
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