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.
Comments are closed.