Grab-and-go breakfasts are a must for back to school season! No Sugar Added Pumpkin Zucchini Muffins are a nutritious choice, too. Packed with pumpkin and zucchini and made without refined sugar, it’s a great way to start your day. These muffins are quick and easy to make, too!
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Guess what? This week is MUFFIN WEEK! I’m joining a group of food bloggers to share all-new muffins recipes to help you gear up for back to school.
We are big muffin fans at my house. I make a batch at least once a week. They are great for easy breakfasts and snacks for my toddler and I.
I try to limit the amount of sugar I give my son, especially first thing in the morning. So I’ll typically make muffins that are sweetened with a natural form of sugar such as applesauce, date or maple syrup.
I used maple syrup instead of refined sugar to sweeten these muffins. They also have a healthy dose of veggies thanks to the zucchini!
Since it’s August, I decided it was close enough to Fall to break out the pumpkin recipes! If you like this muffin recipe, be sure to check out my most popular pumpkin recipe from last Fall, my One Bowl Vegan Pumpkin Bread!
I love the flavor that pumpkin gives to breads and muffins. And it makes your house smell like Fall while you are baking them!
I love how these muffins taste warm from the oven! If you have time in the morning, warm them up in the microwave or the toaster oven.
Want to Substitute?
To make these muffins dairy free: Substitute a coconut milk yogurt instead of the greek yogurt.
To make these muffins gluten free: Use a gluten free flour (I recommend Bob’s Red Mill 1-to-1 Baking Flour) instead.
Flour alternatives: I have made these with oat flour and they turned out great! Oat flour gives these muffins a heartier texture.
Need more muffin inspiration? Be sure to check out all of our Muffin Week recipes! I can’t wait to try a few of them myself.
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