Hello, welcome to our recipe blog. Below you can get an overview on exactly how to make extremely yummy NO SUGAR ADDED PUMPKIN ZUCCHINI MUFFINS dishes. The manufacturing process is very simple, you just require to adhere to the techniques that we have composed on this page. The following are the stages of how to cook NO SUGAR ADDED PUMPKIN ZUCCHINI MUFFINS. Please follow the guidelines well.
Guess what? This week is MUFFIN WEEK! I’m joining a group of food bloggers to share all-new muffins recipes to help you gear up for back to school.
We are big muffin fans at my house. I make a batch at least once a week. They are great for easy breakfasts and snacks for my toddler and I.
I try to limit the amount of sugar I give my son, especially first thing in the morning. So I’ll typically make muffins that are sweetened with a natural form of sugar such as applesauce, date or maple syrup.
- 1 cup flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup pumpkin puree
- 1 cup finely shredded zucchini , (about 1 medium zucchini)
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1/4 cup greek yogurt
- Preheat oven to 375 F and line a 12-count muffin tin with liners or spray with cooking spray.
- In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- In another medium bowl, lightly beat the eggs. Add in the pumpkin puree, zucchini, vanilla, maple syrup and greek yogurt. Mix until combined. Pour the wet ingredients into the dry and mix until combined.
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