Pumpkin Zucchini Muffins

• Vegetarian

• Produce

  • 1/2 (10 oz bag Berries, frozen
  • 1 cup Dates, pitted
  • 2 cups Pumpkin, canned
  • 3/4 cup Zucchini

• Baking & Spices

  • 1 cup Almond flour
  • 2 tsp Baking soda
  • 1/2 cup Coconut flour
  • 2 tbsp Flax meal
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Sea salt
  • 1/2 cup Tapioca flour

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Almonds or walnuts

• Bread & Baked Goods

  • 1 Paper muffin liners

• Liquids

  • 6 tbsp Water

Found on blog.paleohacks.com

Description

Ingredients

• Blender
• Medium mixing bowl
• Whisk
• 1 small zucchini, chopped
• ½ cup pumpkin seeds (peptias) ground in a food processor + extra for topping
• 2 large eggs, room temperature
• 2 T golden flax meal, ground
• ¼ cup tapioca flour
• ¼ t garlic powder
• 1/8 t sea salt

Directions

• Preheat the oven to 350°F. Prepare a muffin tin by lightly greasing with melted coconut oil.
• In a blender, blend the pumpkin seeds until roughly ground.
• Transfer the pumpkin seeds to a medium mixing bowl. Set aside.
• Place the chopped zucchini in the blender and gently pulse to shred.
• Transfer shredded zucchini to the mixing bowl with the ground pumpkin seeds, then add the eggs.
• Whisk the three ingredients together until eggs are broken down.
• Add flax meal, salt, garlic powder and tapioca powder to the mixing bowl. Whisk together until ingredients are well combined.
• Transfer the batter to the prepared muffin tin, evenly dividing it into 6 cavities.
• Place 4-5 extra pumpkin seeds on top of each muffin. Press them gently into the batter to set.
• Bake for 30 minutes until the edges are golden brown. Remove from the oven and transfer muffins to a wire rack to cool.