Healthy Blender Pumpkin Muffins

Simple to Make, Low in Sugar, and Perfectly Spiced!

The thing I like most about these muffins (aside from the fact that they’re melt-in-your-mouth moist and delicious), is that they are actually low in sugar. Really! The slight sweetness comes from the small amount of honey (can be replaced with maple syrup or agave if vegan), vanilla, spices, and dark chocolate. These Healthy Blender Pumpkin Muffins make for the perfect fall breakfast or on-the-go snack. It will be hard to just eat one!

Healthy Blender Pumpkin Muffins

The thing I like most about these muffins (aside from the fact that they’re melt-in-your-mouth moist and delicious), is that they are actually low in sugar. Really! The slight sweetness comes from the small amount of honey (can be replaced with maple syrup or agave if vegan), vanilla, spices, and dark chocolate. These Healthy Blender Pumpkin Muffins make for the perfect fall breakfast or on-the-go snack. It will be hard to just eat one!
Carbohydrates 19g
Protein 9g
Fat 9g
Saturated Fat 2g
Fiber 5g
Calories 193
Servings 12 Muffins

Ingredients
  

WET

  • 1 cup zucchini shredded (approximately 1 medium zucchini)
  • 1 can (15oz) pumpkin puree (or butternut squash puree)
  • 1/2 cup almond buttter
  • 2 eggs
  • 2 tbsp honey or maple syrup (or more for a sweeter muffin)
  • 1 tsp vanilla extract

DRY

  • 2 cups old fashioned oats
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 4 scoops collagen peptides or protein powder
  • 2 tsp pumpkin spice blend*
  • 1/3 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F. Line or grease muffin tins with cooking spray.
  • Shred zucchini into a kitchen towel, squeeze out as much excess liquid as possible, and add zucchini to bowl.
  • Add all ingredients to the blender except for the chocolate chips.
  • Blend on low until a smooth batter forms.
  • Stir in chocolate chips.
  • Pour batter evenly into prepared muffin tins. Top with additional chocolate chips, if preferred.
  • Bake for 22-25 minutes, or until a toothpick inserted in center comes out clean.
  • Allow to cool. Store in fridge in an airtight container for up to a week or in freezer for up to 6 months.
  • Serve cold or warm and top with additional almond butter, if desired.

Notes

*If you prefer to make your own pumpkin spice blend, combine 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves.
**The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
 
Keyword make ahead, meal prep, snacks
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Ingredients and Substitutions

  • Zucchini
    • Sneaking zucchini into muffins is a great way to get in an extra servings of veggies, vitamins, minerals, and fiber. Be sure to grate zucchini into a kitchen towel and squeeze out all of the excess liquid.
  • Pumpkin puree
    • Substitutions: Butternut squash puree OR for a sweeter muffin you can do 1/2 pumpkin puree and 1/2 unsweetened applesauce.
  • Almond butter
    • Substitutions: Any nut butter (ex. peanut butter, cashew butter, sunflower seed butter, etc.)
  • Eggs
    • Substitutions: You can make this recipe vegan by substituting the eggs with a flax egg. To make a flax egg, mix together 1 tbsp ground flaxseed + 2 1/2 tbsp water. For this recipe, you will need to double that to make two “eggs”. Let sit for 5 minutes before adding to the blender.
  • Honey
    • Substitutions: You can make this recipe vegan by substituting the honey with either maple syrup, agave, or date syrup.
  • Vanilla
    • Substitutions: Almond extract. Extract helps to give it a little extra flavor and sweetness, but this can be omitted if you don’t have it on hand.
  • Oats
    • As the base of this recipe, I do not recommend taking out or replacing. You may also be able to use whole wheat flour OR almond flour, although I have not personally tested that out yet.
  • Baking soda/powder/salt
    • These are leavening agents that help the muffins to rise and keep their shape. Please don’t omit or substitute.
  • Collagen peptides
    • This is an optional ingredient and can easily be omitted. Although, collagen has so many great benefits! Collagen is the body’s most abundant protein and helps give structure to our hair, skin, nails, bones, ligaments, and tendons. As we age, our body’s natural collagen production slows down. Sneaking in collagen into your diet can help keep these parts of our bodies strong.
  • Pumpkin spice blend
    • Don’t have pumpkin spice on hand or want to create your own blend? Combine 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves.
  • Dark chocolate chips
    • Substitutions: Chopped nuts. Not a chocolate lover? You’re crazy 🙂 But if you would like to change up the chocolate chips you can replace them with any chopped nuts (walnuts or pecans are my personal favorite in this recipe) or you can fully omit.

One Step, One blender, Zero mess!

Although I am known for making an absolute mess in the kitchen, I LOVE this recipe because it is mess free. Add all of the ingredients into one blender, blend until smooth, pour into muffin tins, and bake. That’s it!

Tips for Baking & Storing Healthy Blender Pumpkin Muffins

  • Bake for 22-25 minutes at 350 degrees F. Use a toothpick to determine if they are done. If the toothpick comes out clean, they are ready. Baking times may vary depending on your oven and temperature of your ingredients (ex. if you had pumpkin stored in the fridge).
  • To store, place in an airtight container and keep in the fridge for up to a week and freezer for up to a month.

I CAN’T WAIT TO SEE YOU TRY IT!

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