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Pumpkin Zucchini Chocolate Chip Muffins

  • Author: Audrey
  • Array: Array
  • Total Time: 0 hours

Ingredients

  • 2 eggs
  • 1/2 cup coconut oil, melted (alternatively, another oil or melted butter)
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 cups shredded zucchini (no need to blot dry)
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F and line a muffin tin with liners, or grease it well.
  2. In a large bowl, whisk together coconut oil, eggs, maple syrup, pumpkin, and vanilla. 
  3. Add the dry ingredients and mix until combined. It will be pretty thick.
  4. Stir in shredded zucchini and mini chocolate chips, saving some for sprinkling on top before baking.
  5. Divide your batter into the 12 muffin tins (a cookie scoop helps a lot here), and sprinkle with chocolate chips if desired.
  6. Bake for 25-35 minutes, or until the top of a muffin bounces back when you press lightly, or when toothpick inserted in middle comes out clean

Notes

Adapted from Erin Lives Whole

Find it online: https://www.thebatterthickens.com/pumpkin-zucchini-chocolate-chip-muffins/