Egg-Free, Grain-Free Pumpkin Zucchini Muffins

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 45m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein

Ingredients

  • 2 Tbsp Flax Meal
  • 6 Tbsp Water
  • 1 Cup Almond Flour
  • 0.5 Cup Coconut Flour
  • 0.5 Cup Tapioca Flour
  • 2 Tsp Baking Soda
  • 1 Tsp sea salt
  • 1 Tbsp Cinnamon
  • 1 Tbsp Allspice
  • 1 Cup Dates
  • 2 Cup Pumpkin
  • 1 Tsp Apple Cider Vinegar
  • 0.25 Cup Coconut Oil
  • 0.5 Berries
  • 0.75 Cup Zucchini
  • 0.75 Cup Walnuts
  • 1 Sheet Paper Muffin Liners


Directions

1.Combine Almond Flour, Applesauce, Coconut Flour, Eggs, Water, Nut Meg And Sea Salt In A Bowl, And Mix Together Completely With A Fork. The Batter Will Appear A Little Thicker Than Normal Mix. 2.Heat A Non-Stick Frying Pan Over Medium-Low Heat With 1 Tsp Coconut Oil. 3.Drop 1/4 Cup Of Batter Onto The Pan Once It Is Fully Heated. Spread Out Batter Slightly If Desired. 4.Flip Like A Normal Pancake When The Bubbles Start Showing Up On The Top, And Cook For Another Minute Or Two. 5.Add More Oil To The Pan And Repeat With Remaining Batter. 6.Top With Fresh Berries. Note: If The Pan Is Too Hot, The Cakes Will Stick, Burn On The Outside, And/Or Not Cook Entirely Through.

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