This Paleo pumpkin zucchini muffins recipe is a healthy breakfast that's easy to make. These muffins are gluten-free, dairy-free and can easily be made into healthy pumpkin zucchini bread!
Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.
Put zucchini, pumpkin, coconut sugar, and coconut oil into your blender (Vitamix) or food processor and blend until smooth.
Add the vanilla and apple cider vinegar and blend until combined.
Add the dry ingredients and blend until combined.
Add eggs all at once and blend until just combined.
Mix in chocolate chips (or cinnamon chips) by hand.
Scoop the batter into the prepared muffin pan.
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)
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Notes
Ingredient substitutions
Pumpkin puree. Homemade pumpkin puree or canned can be used in this recipe. Please be sure to use a pure variety that has only one ingredient: pumpkin. Do not use pumpkin pie filling.
Coconut sugar. Any granulated sugar works well in this recipe. Just be sure to choose a variety that complies with your dietary needs.
Coconut oil. Butter or ghee are tasty substitutes for coconut oil.
Chocolate chips. These can be left out entirely. Also feel free to substitute your favorite chip variety, cinnamon, white chocolate, butterscotch, caramel, peanut butter, the sky's the limit! For a paleo variety try these Enjoy Life Foods morsels.
These healthy pumpkin muffins can easily be made into pumpkin zucchini bread! Simply bake the batter in a 9x5" or 8x3" pan for 35-45 minutes at 350 degrees F!
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week.These healthy Pumpkin Zucchini Muffins also freeze well. Make sure they are cooled completely, then put them in a ziplock bag or freezer-friendly container and store them in the freezer for up to 2 months.To eat, simply reheat in the microwave for about 30-60 seconds (depending on the number of muffins), or warm in the oven!