No-Added-Sugar Pumpkin Zucchini Mini Muffins
Soft, fluffy mini muffins made with pumpkin, zucchini, banana, oat flour, and almond flour. They’re naturally sweetened, dairy-free, and perfect for toddler breakfasts and snacks.
Equipment
- grater (for zucchini)
Ingredients
- 1 cup oat flour
- 1 cup finely ground almond flour or use ½ cup oat flour for nut-free
- 1 tablespoon chia seeds whole or ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice can use cinnamon if desired
- ¼ teaspoon salt optional
- ½ cup pumpkin purée
- ½ cup mashed very ripe banana about 1 medium banana
- 2 large eggs
- ¼ cup avocado oil or melted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 cup finely shredded zucchini measured before squeezing and then squeezed well
Instructions
- Preheat the oven to 350°F. Grease a mini muffin pan well or use silicone mini muffin liners.
- In a medium bowl, whisk together the oat flour, almond flour, chia seeds, baking powder, baking soda, pumpkin pie spice, and salt. Add the wet ingredients into the bowl, mixing well.
- Fold the squeezed zucchini into the wet mixture. Let the batter rest for five minutes to give the oat flour and chia seeds time to absorb some of the moisture.
- Divide the batter among the mini muffin cups, filling each one nearly full.
- Bake for 12-15 minutes. Begin checking at 11 minutes. The muffins are done when the tops spring back and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for five minutes before transferring to a cooling rack.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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