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If you like this video please leave a thumbs-up and I invite you to SUBSCRIBE to my channel as it is through your support that I'll be able to make more videos. You can also BUY ME A COFFEE here: https://buymeacoffee.com/glutenfree_s... THANK YOU SO MUCH. INGREDIENTS • ½ cup coconut flour (56g) • ¼ cup almonds ground (almond flour) (24 g) • 2 tsp cinnamon • 1 tsp baking soda • ¼ tsp baking powder • 1 tsp pumpkin pie spice • ¼ cup (vegan) chocolate chips 45g • 1 cup pumpkin puree (225 g) • 1 cup unpeeled, finely shredded zucchini (about 1 medium zucchini) (120 g) • 2 TBSP coconut oil (27g) • 1/3 cup coconut sugar (40g) • 4 eggs • 1 tsp vanilla extract • 1/2 tsp apple cider vinegar • a pinch of sea salt INSTRUCTIONS 1/ Preheat the oven to (190°C | 375°F). 2/ Mix dry ingredients - coconut flour, almond flour, cinnamon, pumpkin pie spice, baking soda, and baking powder in a small bowl, set aside. Mix in chocolate chips. 3/ Put zucchini, pumpkin puree, coconut sugar, coconut oil, and egg yolks into your food processor and blend until smooth – wet ingredients. 4/ Add the vanilla extract and apple cider vinegar and blend until combined. Add to the wet ingredients. 5/ Carefully mix dry ingredients with wet ingredients until combine. 6/ Beat egg white with a pinch of salt. Mix with all ingredients. 7/ Scoop the batter into the prepared muffin pan (8 full filled holes or 12 holes filled in 3/4). 8/ Bake for 20-25 min. (12 pcs) or at about 40 min. (8 pcs) until a toothpick inserted into the center of each muffin comes out clean. ** TBSP = tablespoon, tsp = teaspoon ------------------------------------------------------------------------------------------------------ FOLLOW ME INSTAGRAM: / gf_sweetalchemy TikTok: / gf_sweetalchemy PINTEREST: / sweetalchemy Background music: 1/ Scrapbook, author: Silent Partner 2/ Get Back, author: Silent Partner Source: YouTube Audio Library: http://goo.gl/YmnOAx