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basket of pumpkin zucchini muffins

Zucchini Pumpkin Chai Muffins [with protein]

Course: Breakfast
Cuisine: American
Keyword: chai spiced muffins, healthy pumpkin muffins, muffins with protein
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9
Calories: 288kcal
Author: Ashley
Chai Zucchini Pumpkin Muffins made with healthy ingredients including whole grain flour, coconut sugar and coconut oil. Option to add a boost of protein for a more filling snack. 
Print Recipe

Ingredients

DRY INGREDIENTS:

  • 1 1/4 cups whole wheat white flour or whole wheat pastry flour
  • 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

WET INGREDIENTS:

  • 1 cup shredded zucchini water squeezed out (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
  • 1/2 cup unsweetened non-dairy milk room temperature
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 375F and line standard muffin tin, or grease with coconut oil, or use silicone muffin pan.
  • In a medium bowl whisk together flour, protein powder, baking powder, salt, and spices; set aside.
  • In a large bowl whisk together pumpkin puree, coconut sugar, oil and egg. Gently stir in milk and vanilla until combined.
  • Add flour mixture to large bowl of wet ingredients; gently stir until almost combined, then shredded zucchini and stir until batter comes together. Batter should be somewhat thick. (Try not to over-mix or texture of muffins may come out rubbery)
  • Fill 9 muffin cavities almost to the very top. (I use my cookie scoop to make things easier.)
  • Bake muffins for 15-20 minutes, or until toothpick inserted comes out clean. (I checked mine at 15, and they were done at 20). Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.
  • Muffins best enjoyed within 3 days and will keep longer stored in fridge.

Notes

  1. *If you don't want to use protein powder, use another 1/4 cup of white whole wheat flour. (You may also use regular all purpose flour. If you use regular whole wheat flour, your muffins may be a little dense)
  2. 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.
  3. Increase sugar to 1/2 cup if you prefer a sweeter muffin. Use a dry sweetener of choice.
  4. 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.

Nutrition

Serving: 1muffin | Calories: 288kcal | Carbohydrates: 47g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 319mg | Fiber: 10g | Sugar: 9g