quickbread - Pumpkin Zucchini Bread Muffins

By tinathorn

November 2, 2012 by Caitlin Weeks

Ingredients

• 1 cup Organic Pumpkin Puree
• 4 pastured soy free eggs
• 1/2 tsp of baking soda
• 1 tsp nutmeg
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/4 cup melted Virgin Coconut Oil
• 1/2 cup chopped walnuts (optional)
• 2 medium shredded zucchinis
• 2 droppers full of Stevia Liquid or 2-4 Tbsp honey
• 1/4 tsp Real Salt

Details

Servings 1
Adapted from grassfedgirl.com

Preparation

Step 1

Preheat oven to 350. Mix all the ingredients together thoroughly in a large mixing bowl. Fill Unbleached Baking Cups. Bake for about 40 minutes. Makes 12 muffins.