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Pumpkin Spice Zucchini Mini Muffins 

Rawcology Recipe Pumpkin Spice Zucchini Mini Muffins Plant Based

Dipping into the Fall season with these Pumpkin Spice Mini Muffins! This plant based recipes is taken up a notch with @itsblume Pumpkin Spice Blend and Adaptogenic Milk Blend. 
We topped them off with a spices coconut yogurt and our Apple Cinnamon Oat Clusters with Probiotics! 
 
Ingredients
  • 2 cups gluten free oats
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Spice Blend
  • ¼ teaspoon salt
  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut cugar
  • 1/2 cup Adaptogenic Milk Blend
  • 1 teaspoon pure vanilla extract
  • 1 flax egg
  • 1 ¼ cups grated zucchini
Method
  1. Preheat oven to 350F.
  2. Mix all your dry ingredients in a large bowl. Mix all your wet ingredients in a small bowl. Add them together and then fold in the grated zucchini. 
  3. Place your muffin mix into a mini muffin tin that has been greased with coconut oil for 17 minutes. 
  4. Meanwhile mix 1 tablespoon of the Pumpkin Blend with hot water and whisk. Then add coconut yogurt into a small bowl and stir in the whisked pumpkin spice blend. 
  5. Add "coconut spiced icing" to the muffins and top with our Apple Cinnamon Oat Clusters with Probiotics! Enjoy! 
 

Tagged: Breakfasts, Desserts