Hemp Flour Pumpkin Zucchini Mini Muffins (Gluten-Free, Dairy-Free, Soy-Free, with Vegan Option)
(0.00/5)Moist, flavorful muffins with a perfect blend of pumpkin, zucchini, and nutritious hemp flour.
What You’ll Need:
Dry Ingredients
Wet Ingredients
Optional Add-ins
Prepration for:Hemp Flour Pumpkin Zucchini Mini Muffins (Gluten-Free, Dairy-Free, Soy-Free, with Vegan Option)
Chef's Tips & Notes
Sweeter option: Add extra maple syrup or sprinkle coconut sugar on top before baking.
Storage: Keep at room temp for up to 3 days, in the fridge for up to 1 week, or freeze for up to 2 months.
Serving idea: Reheat slightly before serving for a warm, soft texture.
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