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–+ servings

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!
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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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