Ingredients

The following ingredients have 12 Servings
  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp sea salt
  • 1 cup pumpkin puree
  • 1 cup unpeeled (finely shredded zucchini (about 1 medium zucchini))
  • 1/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 TBS coconut oil
  • 1/2 tsp apple cider vinegar
  • 4 eggs
  • ¼ cup chocolate chips (or cinnamon chips*)

Instruction

  • Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
  • Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.
  • Put zucchini, pumpkin, coconut sugar, and coconut oil into your blender (Vitamix) or food processor and blend until smooth.
  • Add the vanilla and apple cider vinegar and blend until combined.
  • Add the dry ingredients and blend until combined.
  • Add eggs all at once and blend until just combined.
  • Mix in chocolate chips (or cinnamon chips) by hand.
  • Scoop the batter into the prepared muffin pan.
  • Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)