Paleo Pumpkin Zucchini Muffins Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Paleo pumpkin zucchini muffins made with coconut and almond flour. Tender, naturally sweetened with coconut sugar, and packed with warm spice flavor. Perfect for a healthy breakfast or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup coconut flour
- ¼ cup almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup pumpkin puree
- 1 cup unpeeled (finely shredded zucchini (about 1 medium zucchini))
- ⅓ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons coconut oil
- ½ teaspoon apple cider vinegar
- 4 eggs
- ¼ cup chocolate chips (or cinnamon chips*)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 244mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.