I mean, I really love muffins.
Great for a quick breakfast, I often make a dozen and keep them in the freezer. All you need to do is pop them in the microwave for 30 seconds and run out the door. Time permitting, I “ice” them with a nut butter.
Tip: remember to grab your muffin from the microwave BEFORE running out the door. That was an incredibly disappointing moment…
One of my standards has been a 92 Calorie Zucchini Protein Muffin, but this week I made a new favorite: Pumpkin Zucchini Muffins.
The zucchini and the pumpkin puree make this super-moist pumpkin bread-esque breakfast muffin.
Muffins for breakfast are usually more of a “treat” food for me because they are SO high in sugar.
If I eat a lot of sugar for breakfast, I crash hard a few hours later at work.
These muffins are a different story. I have been experimenting with Xylitol and managed to get the sugar content down to only 5g! Xylitol is a naturally-occuring sugar substitute derived from berries, mushrooms, and other fruits.
Xylitol can be hard to find – I stumbled upon it by accident while checking out a new (to me) natural foods store. I recommend ordering it online if you can’t find it at a local store. It’s well-worth the shipping/extra effort because this stuff has no sugar in it AND is doesn’t have that fake taste so many other sugar replacers have.*
*It also means they aren’t super sweet. If you like a sugary breakfast muffin, try adding a few dates to the mix for a natural sweetener.
Pumpkin Zucchini Muffins
- 1 C whole grain pastry flour
- 1/2 C spelt flour (or protein powder)*
- 1 C quick-cooking oats
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1.5 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3/4 C Xylitol (or regular sugar)
- 1/4 C brown sugar, packed
- 1/3 C unsweetened vanilla coconut milk (I used So Delicious)
- 1 egg (or flax egg)
- 1 C pumpkin puree
- 1/3 C coconut oil
- 1 C grated zucchini (1 medium)
Preheat oven to 375 degrees. Grease 12-muffin tin with cooking spray.
In a large bowl mix dry ingredients together.
In medium bowl mix together milk, egg, and pumpkin. Add oil, stirring quickly so it doesn’t solidify.
Add wet ingredients to dry, stirring until just combined. Mix in zucchini.
Divide evenly among tins and bake for 20 mins.
- If you don’t have spelt flour, you could use protein powder. I like Growing Naturals.
- You can replace the xylitol with white sugar or another sugar replacer.
- The coconut milk can be replaced with regular milk or another milk-like substance. If you don’t use vanilla-flavored, add a teaspoon of vanilla to the wet ingredient mix.
- Use a flax egg to makes these vegan.
Approximate Nutritionals (for 1 muffin): 150 calories, 7.5g fat, 18.9g carbohydrates, 2.2g fiber, 5.3g sugar, 2.9g protein.
Special thanks for the Buzz yesterday – and welcome to new readers!!!
Do you use sugar replacers?
Is anyone else going to the FoodBuzz Festival this weekend? I’d love to meet up!