Ingredients:

1 cup organic pumpkin puree

4 pastured soy free eggs

½ tsp. baking soda

1 tsp. nutmeg

2 tsp. cinnamon

1 tsp. vanilla extract

½ cup coconut flour

¼ cup melted virgin coconut oil

½ cup chopped walnuts (optional)

2 medium shredded zucchinis

2 droppers full of Stevia Liquid OR 2-4 Tbsp. honey

¼ tsp. sea salt

 

Directions:

1. Preheat oven to 350.
2. Mix all the ingredients together thoroughly in a large mixing bowl.
3. Fill baking cups with muffin mixture.
4. Bake for about 40 minutes. Makes 12 muffins.