Monday, April 16, 2012

Pumpkin Zucchini Oat Muffins

How about starting off the week with a heart healthy muffin, these can make for a great breakfast accompanied by some yogurt and fruit, or a perfect snack for on the go, or just a slightly guilty pleasure...
These muffins are a tad bit healthier as they are packed with vegetables and  nutrient rich grains, and if you were to swap the vegetable oil with coconut, some good fats as well. These are fluffy and not too sweet, the husband enjoyed them with some Nutella  :) And I savored them crumbled-up in my morning breakfast oatmeal!

Pumpkin Zucchini Oat Muffins: (makes 12) -- or can make into 1 loaf
Adapted from: Naturally Ella

3/4 cup old-fashioned oats
1/2 cup whole wheat  flour
1/2 cup all purpose white flour
1/2 cup sugar*
1 teaspoon baking soda
1/4 teaspoon ground clove
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 cup crushed pecans or walnuts (optional)
1 cup pumpkin puree
1 cup zucchini, shredded
3 tbsp vegetable oil 
2 Ener-G eggs replacer (or 2 eggs)
oats and nuts to top (I used oats and flax seeds)

Preheat oven to 350˚ F and grease muffin pan or use tin liners. In a food processor or blender, grind oats into flour, leaving a little bit in partial pieces to add texture. Pour into a large bowl and dry ingredients, mixing well.
In a separate bowl, whisk together egg replacer (if using) or crack egs, and combine with pumpkin puree, shredded zucchini, and oil. Pour into dry ingredients and stir until just combined, don't over-mix. 
Pour into prepared pan and sprinkle with oats/nuts/seeds, pressing them lightly into the batter to be sure they stick. Bake for 30 minutes. The muffins should come out clean when a knife is inserted and tops are slightly browned.
*Depending on your preference, you may want to increase sugar amount to 1 cup-- I don't like my muffins too sweet

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