Pumpkin Zucchini Muffins

I think that these may be my most favorite muffin.  They are a particularly autumnish sort of muffin.  I first discovered the recipe on a Baker Street’s Muffin Monday post. The original recipe only makes six muffins, which is never enough for me, so I doubled the recipe and lowered the leavening to adapt it for high altitude baking.

1 cup white whole wheat flour
1/2 cup almond flour (you can substitute whole wheat flour for the almond flour)
1 teaspoon baking powder
1/2 cup traditional or rolled oats
1/2 teaspoon salt
1/2 cup maple syrup
Grated zest from one large lemon
2 eggs
1/2 cup canola oil
1/2 cup pumpkin puree
1 cup grated zucchini

1. Preheat your oven to 350°F / 176°C and line a muffin pan with paper liners. Spray the inside of the muffin papers
2. In a medium bowl combine all the dry ingredients and set aside.
3. In another bowl, mix all the wet ingredients except zucchini and add it to the flour mixture. Gently fold until it is combined.
4. Fold in the zucchini.
5. Spoon into the twelve muffin liners and sprinkle with washed raw sugar if desired.  Bake in a preheated oven for 15-20 minutes.
6. Turn immediately onto a wire rack to cool.

 

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