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.