These warmly spiced Paleo pumpkin zucchini muffins are a great way to sneak in some veggies with your breakfast!
These moist, almost gooey muffins have the perfect texture thanks to flax meal. When flax soaks in water, it becomes a gel-like consistency — excellent for soft, chewy muffins! If you’re looking for a way to substitute eggs in your recipes, this method is tried and true.
Add in the optional frozen berries or nuts for a little contrast in these pumpkin zucchini muffins. Or, add a little cacao or a ripe banana to change things up. The beauty in this recipe is its ability to handle all kinds of substitutions! You really can’t go wrong, but personally, I love a good batch of chocolate banana pumpkin zucchini muffins. It sounds crazy, but it’s delicious!
However you dress them up, I recommend baking these pumpkin zucchini muffins as a sneaky way to get some vegetables into kids without them knowing. They’re great warm out of the oven with just a bit of melted butter!
Pumpkin Zucchini Muffins
- Small bowl
- Large bowl
- Food processor
- Muffin tin
- Paper muffin liners
- 2 T flax meal
- 6 T water
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup tapioca flour
- 2 t baking soda
- 1 t sea salt
- 1 T pumpkin pie spice
- 1 cup dates, pitted
- 2 cups canned pumpkin
- 1 t apple cider vinegar
- ¼ cup coconut oil or butter
- ¾ cup zucchini, grated
- ½ (10 oz) bag frozen berries (optional)
- ¾ cup sliced almonds or walnuts (optional)
- Preheat oven to 350°F.
- Combine flax meal and water and set aside.
- Combine dry ingredients, cinnamon and allspice in a large bowl and set aside.
- By now, your flax meal and water mixture should have a gelatinous texture. Dump it into a food processor with the dates, pumpkin, cider vinegar and coconut oil. Process until dates are roughly chopped.
- Fold the pumpkin mixture, the zucchini, nuts and berries into the dry ingredients.
- Scoop in to a greased muffin tin. (I always use an ice cream scoop to do this, as it makes super quick work of it!)
Recipe adapted from PaleoPlan.
(You’ll Also Love: Zesty Coconut Lime Muffins)