Clean Eating Muffins: Pumpkin Zucchini Spice Muffins

muffins

 

 

 

 

 

 

Ingredients:

1 C. Organic pumpkin puree

4 Pastured soy free eggs

½ tsp. Baking soda

1 tsp. Nutmeg

2 tsp. Cinnamon

 

½ C. Coconut flour

 

¼ C. Melted virgin coconut oil

1 tsp.  Vanilla extract (alcohol free if preferred)

½ C. Chopped walnuts (optional)

2 Medium shredded green zucchinis

3-4 Tbsp. Raw honey

 

Directions:

-Preheat oven to 350 degrees.

-Mix all the ingredients together thoroughly in a large mixing bowl.

-Fill unbleached baking cups.

-Bake for 40-50 minutes.

-Makes about 12 muffin cakes.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>