Pumpkin Spiced Zucchini Muffins

Posted in: Recipes
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Susan Ohtake, CPT

These easy blender muffins are healthy and guilt-free. They have no refined sugar or flour! The addition of pumpkin spice adds a fall flavor, but you can still use up the remaining zucchini of the summer season for a healthy snack.

Makes 12

Prep time: 25 minutes

These are soft and moist and are still delicious a day or two after making them. You can freeze them for longer storage as well. They make a perfect on the go breakfast to go with coffee, or a nice afternoon snack with a cup of tea.

Variations: you can swap whatever nuts you like here (pecans would be a nice choice) and add dark chocolate chips if you’re looking for more of a dessert like treat.

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2 cups oats

8 small dates, pitted

1/2 cup coconut oil

1/4 cup maple syrup or honey

2 zucchinis, grated

2 eggs

1 teaspoon pumpkin spice

1 tablespoon cinnamon

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup toasted walnuts


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    • Preheat oven to 350 degrees F.
    • Put the oats in blender or food processor and blend until ground. Transfer to a mixing bowl. Add the dates, coconut oil, maple syrup, half the zucchini, eggs, spices, baking soda, and salt in a food processor or blender and pulse until blended. Transfer this to the bowl with the oats and stir. Stir in the remaining zucchini and walnuts.
    • Line a muffin tin with paper liners or spray lightly with cooking spray. Fill the muffin tray and bake for 15-17 minutes, until they are light brown a toothpick inserted in center comes out clean.
    • Let cool before removing from pan.
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