Pumpkin Zucchini Muffins


2 T flax meal
6 T water
1 c almond flour
½ c coconut flour
½ c tapioca flour
2 t baking soda
1 t sea salt (optional)
1 T pumpkin pie spice
1 c dates, pitted
2 c canned organic pumpkin
1 t apple cider vinegar- Bragg's
¼ c coconut oil (or butter, if you can do dairy)
½ (10 oz) bag frozen berries (optional)
¾ c zucchini, grated
¾ c sliced almonds or walnuts (optional)
paper muffin liners


Preheat oven to 350F. Combine flax meal and water and set aside.
Combine dry ingredients, cinnamon and spice in a large bowl and set aside.
Your flax meal and water mixture should have a gelatinous texture now.
Dump it into a food processor or Vitamix with the dates, pumpkin, cider vinegar and coconut oil. Process until dates are roughly chopped.
Fold the pumpkin mixture, the zucchini, nuts and berries into the dry ingredients.
Scoop in to a greased muffin tin. (You can use an ice cream scoop to do this!)
Some people have even added cocoa powder successfully, or bananas…you can make substitutions…your choice!


Chocolate-banana-zucchini muffins are amazing! They’re great warm out of the oven with a bit of melted butter (or dairy substitute).  

Credit: PaleoHacks

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