Pumpkin Zucchini Muffins

Name: Pumpkin Zucchini Muffins
Ingredients: 2 TBPS Flax Meal; 6 TBPS Water; 1 cup Almond flour; 1/2 cup Coconut Flour; 1/2 cup Tapioca Flour; 2 teaspoon Baking Soda; 1 teaspoon Sea Salt (optional); 1 TBPS Pumpkin Pie Spice; 1 cup Dates, pitted; 2 cups Canned Pumpkin; 1 teaspoon Apple Cider Vinegar; 1/4 cup Coconut Oil (or Butter, if you can do dairy); 1/2 (10 oz) Bag Frozen Berries (optional); 3/4 cup Zucchini, Grated; 3/4 cup Sliced Almonds or Walnuts (optional); Paper Muffin Liners

Pumpkin Zucchini Muffins was pinched from <a href="http://blog.paleohacks.com/pumpkin-zucchini-muffins/" target="_blank">blog.paleohacks.com.</a>

INGREDIENTS

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2 TBPS Flax Meal

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6 TBPS Water

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1 cup Almond flour

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1/2 cup Coconut Flour

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1/2 cup Tapioca Flour

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2 teaspoon Baking Soda

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1 teaspoon Sea Salt (optional)

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1 TBPS Pumpkin Pie Spice

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1 cup Dates, pitted

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2 cups Canned Pumpkin

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1 teaspoon Apple Cider Vinegar

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1/4 cup Coconut Oil (or Butter, if you can do dairy)

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1/2 (10 oz) Bag Frozen Berries (optional)

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3/4 cup Zucchini, Grated

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3/4 cup Sliced Almonds or Walnuts (optional)

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Paper Muffin Liners

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