Pumpkin Zucchini Muffins

By Rebecca Maclary

Prep Time:7 minutes

Cook Time:45 minutes



2 Tbs flax meal

6 Tbs water

1 cup almond flour

½ cup coconut flour

½ cup tapioca flour

2 tsp baking soda

1 tsp sea salt (optional)

1 Tbs pumpkin pie spice

1 cup dates, pitted

2 cups canned pumpkin

1 tsp apple cider vinegar

¼ cup coconut oil (or butter, if you can do dairy)

½ (10 oz) bag frozen berries (optional)

¾ cup zucchini, grated

¾ cup 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 allspice in a large bowl and set aside.

By now, your flax meal and water mixture should have a gelatinous texture. Dump it into a food processor 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. (I always use an ice cream scoop to do this, as it makes super quick work of it!)

These muffins are a great way to get some vegetables into kids without them knowing. Some people have even added cocoa powder successfully, or bananas…really, you can make substitutions in here however you like. Personally, I love chocolate-banana-zucchini muffins, but maybe I’m crazy. They’re great warm out of the oven with a bit of melted butter.


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