Pumpkin & Zucchini Muffin

Breakfast is the most influential meal of the day. This recipe for Pumpkin & Zucchini Muffin is a nutritious start to your day. Given the taste, youíll have a hard time convincing anyone, but this recipe was modified to include less fat and sugar than the original.Courtesy of RealHealthyRecipes.comIngredients3 eggs, lightly beaten2/3 cup raw honey1 cup canned pumpkin1/2 cup coconut oil, melted7 oz. applesauce1 tablespoon vanilla extract3 cups almond flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1 cup shredded zucchini1/4 cup chopped walnutsInstructions

1. Preheat oven to 350 degrees and line a mini muffin pan with paper baking cups, or use non-stick cooking spray.
2. In a mixing bowl combine eggs and honey. Add pumpkin, melted coconut oil, applesauce, and vanilla.
3. In a separate bowl combine all of the dry ingredients. Gradually add dry ingredients to pumpkin mixture and mix until well combined. Stir in the zucchini.
4. Pour into muffin tins, sprinkle the tops with chopped walnuts. Bake for 10-20 minutes or until you can poke a toothpick in a muffin and it comes out clean. Cool in the pan for 10 minutes. Enjoy!

NutritionOne muffin equals 92 calories, 3g fat, 15g carbohydrate, 1.5g fiber, and 2g protein.Submitted by David Corder