This recipe for Zucchini Pumpkin Chai Muffins are made with healthy ingredients including whole wheat white flour, coconut sugar and coconut oil. They’re seasoned with chai spices and come with a boost of protein making for a great snack or on the go breakfast!
Oh happy dayyyy (oh happy day)… Random story. When my Pal and I were younger, probably 12 or 13, we used to put on lip syncing shows for her mom. One of our favorite songs to “sing” was that song from Sister Act II. For some reason we just loved that song, and loved putting on a show for her mom. (I guess we thought we were funny?) When they start busting out “HE TAUGHT ME HOW” and that young, shy boy surprises everyone. Epic moment. And it made for a great lip syncing moment too. 😉
What does that have to do with these muffins? Hhhmmm other than the fact those literally were the first words that came to mind, not a whole lot. But these muffins are certainly something to be joyous about.
I made these on a whim Friday night. I was testing out some ingredients for a no-bake protein ball recipe with canned pumpkin. It didn’t quite turn out the way I planned in my head (it happens… often). So I had about half a cup left over and wanted to make sure it didn’t go to waste. I also had a zucchini that I kind of forgot about. Therefore, MUFFINS happened. But not just any muffins, CHAI spiced muffins. I am a huge lover of chai. So a while back when I looked up how to make your own chai latte at home, I went out and bought some cardamom. You really can’t do chai without it.
What is so GREAT about these Zucchini Pumpkin Chai Muffins (other than the fact that they are made with whole wheat white flour, coconut sugar and coconut oil) is that if you’re not a HUGE fan of pumpkin (ahem, my husband), I’m betting you’ll still like these. Chai is actually the star of the show here. The pumpkin just helps keep them moist, as does the shredded zucchini and coconut oil. I went with a little less sugar than your standard muffin recipe, but if you prefer a sweeter taste you might want to increase the sugar a touch. (See notes in recipe page)
Personally, I like to dress up my muffins. Coconut butter was the PERFECT addition to these.
One more note… If you don’t like chai (or you like it and don’t feel like buying cardamom) you could certainly leave it out, and increase some of the other spices like cinnamon or ginger. Feel free to play around with it to suit your taste!
This recipe for Zucchini Pumpkin Chai Muffins are made with healthy ingredients including whole wheat white flour, coconut sugar and coconut oil.
- 1 1/4 cups whole wheat white flour
- 1 scoop (about 1/4 cup) vanilla protein powder* (I used this)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 cloves
- 1/8 tsp all spice
- 1 cup shredded zucchini (about 1 medium)
- 1/2 cup pumpkin puree
- 1/3 cup coconut sugar* (or dry sweetener of choice)
- 1 large egg, room temperature*
- 1/4 cup coconut oil, melted (or other oil)
- 1/3 cup unsweetened non-dairy milk (I used Silk Cashew), room temperature*
- Preheat oven to 375F and line standard muffin tin, or grease with coconut oil.
(Or use silicone muffin pan or silicone liners).
- In a large bowl, combine flour, protein powder, baking powder, salt, and spices*. Set aside.
- In a medium bowl, stir together shredded zucchini, pumpkin puree, and coconut sugar. Add room temperature egg* and melted coconut oil. Stir until combined.
- Add wet ingredients to large bowl of dry ingredients. Gently stir until almost combined, then add milk and stir until batter comes together. (Try not to over comibine, or texture of muffins may come out rubbery) Batter should be thick and sticky.
- Fill muffin tins almost to the very top. (I use my cookie scoop, about two scoops worth) You should get about 9 muffins.
- Bake muffins for 18-22 minutes, or until toothpick inserted comes out clean. (I checked mine at 18, and they were done at 20)
- Store muffins in airtight container for up to 3-5 days fresh, at room temperature.
Store in fridge up to 1 week fresh.
Store in freezer up to 3 months.
*You could also use 1.5 tsp of pumpkin spice in place of the ginger, nutmeg, allspice and cloves.
*If you don't care for cardamom, leave out and add more cinnamon, ginger and/or nutmeg.
*Increase sugar to ½ cup if you prefer a sweeter muffin. Use a dry sweetener of choice. White, brown, or erythritolwould work.
*When working with coconut oil, it is a good idea to make sure the rest of your ingredients are at room temperature to ensure even mixing, and so coconut oil does not solidify.
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
How about you?
Do you like the Sister Act movies?
Are you a CHAI fan??
Oh Happy MONDAY, everybody.
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