Pumpkin & Zucchini Muffins
with Rosemary and Roast Turkey


1 cup pure pumpkin puree 

4 large eggs 

1/2 cup coconut flour

1/4 cup melted virgin coconut oil

3 tbsp ground flax seed (optional)

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp pepper, or to taste

1 tbsp chopped fresh rosemary*

2 cups shredded zucchini*

1 cup diced oven-roasted turkey* 


Preheat oven to 350. Grease muffin tray with coconut oil, or line with paper cups (parchment cups work the best). In a large mixing bowl, combine pumpkin, eggs, flour, oil, flax, soda, salt, pepper and rosemary. Fold in zucchini and turkey. Spoon into muffin tray, and bake for 40 minutes or until tops are golden and your kitchen smells like Thanksgiving! 

*You can easily get creative with this recipe by trying different combinations of fresh herbs and/or spices, vegetables (like shredded carrots, turnip or sweet potato), and protein (like salmon, chicken, or ground beef). 

Makes 12-14 servings

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