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Vegan + Gluten Free Zucchini Pumpkin Muffins

Vegan + Gluten Free Zucchini Pumpkin Muffins

Here's why I love these... No egg, fiber, fat, protein and they taste GOOD!  Let me know what you think. 


2 tablespoons flax seeds, ground
1 tablespoon chia seeds
6 tablespoons water
1 ½ cups coconut flour
½ cup tapioca flour or starch
2 teaspoons baking soda
1 teaspoon sea salt, (optional)
1 tablespoon cinnamon
1 tablespoon allspice
3/4 cup organic dates, pitted
1 1/2 cups organic pumpkin puree
1 teaspoon organic apple cider vinegar
¼ cup(s) MCT oil
½ package organic raspberries berries, frozen
1  cup organic zucchini, grated
¾ cup organic walnuts chopped finely (SOAKED overnight to eliminate lectins!)
⅓ cup organic sunflower seeds (SOAKED overnight to eliminate lectins!)
muffin liners


Preheat oven to 350 F.

Combine flax meal and water and let sit for 5 minutes, or until it forms a gooey, gel-like consistency.

Combine coconut flour, tapioca flour, baking soda, sea salt, cinnamon and allspice in large bowl. Set aside.

Combine dates, pumpkin, flax meal, chia, apple cider vinegar and MCT oil in food processor until dates are roughly chopped. Fold into dry ingredients.

Fold berries, zucchini and nuts and seeds into batter.

Spoon into paper lined muffin tins.

Bake for 30-40 minutes depending on your oven.. Muffins will still be very moist, even gooey on the inside. If muffins are too moist, turn off oven and continue to "bake" until oven has cooled.