Pumpkin Carrot Zucchini Chocolate Chip Muffins Recipe

This healthy recipe for Pumpkin Carrot Zucchini Chocolate Chip Muffins is absolutely delicious! Eat these Pumpkin Carrot Zucchini Chocolate Chip Muffins for breakfast, as a quick snack, or even dessert! It’s also egg-free, since the pumpkin replaces the eggs!


Looking for a healthy muffins recipe to enjoy this fall that has the taste of pumpkins, but isn’t entirely full of sugar?

Some days are just so busy, and it’s almost impossible to get a good breakfast in for yourself or the kids. That’s where these Pumpkin Carrot Zucchini Muffins come in handy!

They’re a great way to sneak some vegetables into your children’s diet, too. Your picky eaters will have no idea that they’re devouring carrots, zucchini, AND pumpkin!

If you like unique ways of eating zucchini, give these Air Fryer Zucchini Chips a try. They pair really well with these easy Malt-O-Meal Muffins, too.

The best part is, these muffins are healthy AND delicious. The pumpkin replaces the eggs, if that’s important for your family, and the chocolate chips will help satisfy your sweet tooth without blowing your diet.

You should also check out our recipes for Pumpkin Pecan Cheesecake (with Homemade Pumpkin Butter) and Pumpkin Chocolate Chip Cookies, or any of these 44 Best Fall Pumpkin Desserts.

Ingredients for Pumpkin Carrot Zucchini Chocolate Chip Muffins

Here are the ingredients you need for these healthy Pumpkin Carrot Zucchini Muffins:

Directions for Pumpkin Carrot Zucchini Chocolate Chip Muffins

Here’s how you make these Pumpkin Carrot Zucchini Muffins.

Preheat oven to 400 degrees Farenheit. Grease a muffin tin (or put in muffin liners) and set aside.

Place oats in your food processor and blend until they reach the consistency of flour (about 15-30 seconds), unless you already are using oat flour. Transfer to a medium bowl.

Add in flour, cinnamon, salt, baking soda, and baking powder. Stir and set aside.

Put zucchini and carrot into your food processor and blend until they are well chipped into very small pieces.

To the vegetables, add Greek yogurt, butter, applesauce, and brown sugar, then blend again until smooth.

Add in pumpkin and vanilla, then pulse to combine.

Add the dry ingredients into the wet ingredients, then blend to mix together. Last, stir in the mini chocolate chips.

Pour 1/4 cup portions of batter into each muffin tin slot.

Bake for 18 minutes or until a toothpick comes out clean.

If you like making things with muffin tins, check out our recipes for Simple Egg Frittatas and Easy Pepperoni Pizza Muffins.

Pumpkin Carrot Zucchini Chocolate Chip Muffins

Pumpkin Carrot Zucchini Chocolate Chip Muffins

Yield: 12

This healthy recipe for Pumpkin Carrot Zucchini Chocolate Chip Muffins is absolutely delicious! Eat these Pumpkin Carrot Zucchini Chocolate Chip Muffins for breakfast, as a quick snack, or even dessert! It’s also egg-free, since the pumpkin replaces the eggs!

Ingredients

  • 1 cup flour (white or whole wheat)
  • 1 cup old-fashioned oats (or oat flour)
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup shredded zucchini
  • 1/2 cup chopped carrot
  • 3/4 cup (6 oz) vanilla yogurt (Greek or regular)
  • 2 Tbsp melted butter (or coconut oil)
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 cup pumpkin puree (or two eggs)
  • 1 tsp vanilla
  • 1 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven to 400 degrees Farenheit. Grease a muffin tin (or put in muffin liners) and set aside.
  2. Place oats in your food processor and blend until they reach the consistency of flour (about 15-30 seconds), unless you already are using oat flour. Transfer to a medium bowl.
  3. Add in flour, cinnamon, salt, baking soda, and baking powder. Stir and set aside.
  4. Put zucchini and carrot into your food processor and blend until they are well chipped into very small pieces.
  5. To the vegetables, add Greek yogurt, butter, applesauce, and brown sugar, then blend again until smooth.
  6. Add in pumpkin and vanilla, then pulse to combine.
  7. Add the dry ingredients into the wet ingredients, then blend to mix together.
  8. Last, stir in the chocolate chips.
  9. Pour 1/4 cup portions of batter into each muffin tin slot.
  10. Bake for 18 minutes or until a toothpick comes out clean.

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