Healthy Zucchini & Pumpkin Muffins 🍂🍁

Get ready for fall pumpkin flavors with these healthy zucchini and pumpkin muffins!

Low fat and really yummy!

Perfect if you still have some extra zucchini from the garden and want to add some fall flavor into your BUTTER-FREE muffins!

How to make:

•Preheat oven to 350

•Add wet ingredients into a bowl:

-3 eggs

-1 cup Greek yogurt (instead of butter)

-2 cups brown sugar

-2 cups shredded zucchini (I used a large one from my garden)

-Mix until smooth

•Add dry ingredients into a bowl:

-3 cups whole wheat flour (instead of white aka simple carbs)

-1 tsp baking soda

-1/2 tsp baking powder

-Sprinkle cinnamon to taste- I did about 1tsp

-1/2 tsp nutmeg

-Mix

•Slowly add wet ingredients into the dry ingredients and mix until you see no lumps.

•Stick in oven until golden, served best toasted with breakfast or with soup.

MACROS:

About 225 cal per muffin

46.9g carbs

1.4g fat

6.2g protein