Egg-Free, Grain-Free Pumpkin Zucchini Muffins Recipe

Ingredients

• 2 tablespoon(s) flax seeds, ground
• 6 tablespoon(s) water
• 1 cup(s) almond flour
• 1 / 2 cup(s) coconut flour
• 1 / 2 cup(s) tapioca flour or starch
• 2 teaspoon(s) baking soda
• 1 teaspoon(s) sea salt (optional)
• 1 tablespoon(s) cinnamon
• 1 tablespoon(s) allspice
• 1 cup(s) dates, pitted
• 2 cup(s) pumpkin puree, organic
• 1 teaspoon(s) apple cider vinegar
• 1 / 4 cup(s) coconut oil
• 1 / 2 package(s) berries, frozen (10 oz)
• 3 / 4 medium zucchini grated, 3/4 cup for 6 servings
• 3 / 4 cup(s) almonds or walnuts, sliced
• 1 package(s) paper muffin liners