Blender Zucchini Pumpkin Muffins

Blender Zucchini Pumpkin Muffins: A Nourishing Recipe for Health and Balance

If you’re looking for another simple, health-forward recipe that’s perfectly portioned to add to your weekly routine, these Blender Zucchini Pumpkin Muffins are just the thing. Combining wholesome ingredients with the ease of a blender, they’re a great way to incorporate more vegetables and protein into your diet while enjoying a delicious treat.

Why This Recipe Works

These muffins are packed with nutrient-dense ingredients that not only taste great but also offer multiple health benefits. Here’s what makes them stand out:

1. Oat Flour and Coconut Flour: These flours provide a good mix of fiber and protein, making them a more nutritious alternative to traditional wheat flour. Oat flour supports digestion, while coconut flour offers healthy fats and is naturally gluten-free.
2. Zucchini: Zucchini adds moisture to the muffins without overwhelming the flavor. It’s an easy way to boost your intake of vitamins and minerals like vitamin C, potassium, and antioxidants.
3. Pumpkin Puree: A fall favorite, pumpkin puree is rich in beta-carotene, which supports healthy skin and immune function. It also adds natural sweetness and a comforting texture.
4. Protein Boost: Vanilla Nuzest and egg whites give these muffins a protein punch, making them a balanced option for breakfast or a post-workout snack.
5. Pumpkin Spice or Amaretto Spread: This touch of flavor gives the muffins a warm, seasonal spice, or a hint of indulgence depending on your choice. Either option complements the earthy notes of the pumpkin and zucchini.

Blender Zucchini Pumpkin Muffins Recipe

Dry Ingredients:

• 100 grams oat flour
• 40 grams vanilla Nuzest protein powder (my code MONIQUE saves you 15% off)
• 14 grams coconut flour
• 2 tsp baking powder
• 4 grams cinnamon
• 4 grams sea salt
• 3 grams stevia
• 77 grams erythritol (optional)

Wet Ingredients:

• 125 grams egg whites
• 2 tsp vanilla extract
• 5 oz unsweetened pure pumpkin puree
• 125 ml nonfat milk
• 28 grams Pumpkin Spice or Amaretto spread

Mix-ins:

• 20 grams chopped pecans or walnuts
• 125 grams finely grated zucchini (about one medium; squeeze out excess water after grating)

Instructions:

1. Preheat your oven to 350°F (175°C). Line 8 cavities of a muffin pan with liners and lightly spray with cooking spray to prevent sticking.
2. In a blender, combine all the dry and wet ingredients except the zucchini and nuts. Blend until smooth.
3. Stir in the grated zucchini and chopped nuts by hand to evenly distribute.
4. Fill each muffin liner with the batter, using a large ice cream scoop or spoon to fill them up to the rim.
5. Bake for 29-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the muffins to cool completely before enjoying.

A Balanced Approach to Wellness

Eating well shouldn’t feel complicated or restrictive. These muffins are a reminder that healthy choices can also be enjoyable. They provide a balance of fiber, protein, and healthy fats, keeping you satisfied throughout the day without sacrificing flavor.

These muffins are versatile—they work well as a grab-and-go breakfast, an afternoon snack, or even a pre-workout bite. Pair them with your morning coffee or tea, or have one after dinner for a lighter dessert option.

Try making a batch for the week, and enjoy the ease of having a healthy, nourishing snack ready whenever you need it.

Makes 8 muffins

129 calories each 

15.1c/4.2f/7.6p

Saved in MFP and Macros First: Zucchini Pumpkin Muffins