Ingredients
Units
Scale
- 3 tbsp water
- 1 tbsp ground flax meal (see notes for AIP)
- 1/2 cup pumpkin purée
- 1 cup zucchini, water squeezed out
- 1/4 cup + 1 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 1 cup tigernut flour
- 1 tbsp coconut flour
- 2 tbsp cocoa powder (see notes for AIP)
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup chocolate chips (omit or sub carob for AIP)
Instructions
- Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Spray with cooking spray like avocado oil spray and set aside.
- Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
- Add the pumpkin puree, zucchini, maple syrup, and coconut oil. Stir to combine.
- Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine. Fold in the chocolate chips.
- Fill the muffin liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
- Bake in the oven for 30 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.
Notes
- To make a gelatin egg instead of the flax egg, use 1/4 cup water + 1 tbsp gelatin. Prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
- Sub 1 regular egg for the flax egg.
- Sub carob powder for AIP instead of cocoa powder.
All nutritional information are estimations and will vary.
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Fat: 13.4g
- Carbohydrates: 25.1g
- Fiber: 7.6g
- Protein: 2.5g