Pumpkin zucchini muffins are a healthy breakfast or snack recipe great for feeding hungry kids! Moist, fluffy and light, this is a an easy recipe to double and freeze a batch for a quick snack. Add in some chocolate chips for a little bit of sweetness with the perfect pumpkin zucchini combo!
Lightly spray muffin liners with coconut oil and place into muffin tray.
Combine dry ingredients and mix well.
Separately, mix together the pumpkin, zucchini, coconut oil, maple syrup, and eggs until well incorporated.
Stir in chocolate chips. In parts, add in dry ingredients until just moistened.
Using an ice cream scoop, fill muffin cups ¾ way full.Bake for 20-25 minutes (depending on your pan and oven) until the center of the muffin is lightly browned and a toothpick comes out clean from the center.
To avoid muffins sticking: use silicone liners or spray your liners with coconut oil spray to easily remove after baking.
Use a standard sized ice cream scoop and fill muffin tin ¾ of the way up to evenly measure out 12 muffins without overfilling and overflowing the tin.
Make this recipe in one bowl by mixing together wet ingredients then dry in the same bowl.
Allow your muffins to cool completely before packaging or freezing.
Freeze: You can freeze these muffins in a freezer safe container for up to 3 months.
Storage: Store muffins in an airtight container for up to 2 days on the counter or up to 5 days in the fridge.
Heat up muffins for a few seconds in the microwave.