Sunday, December 11, 2011

Paleo Zucchini Gingerbread Muffins

I wanted to come up with a Paleo gingerbread recipe, and just happened to have a few zucchini needing a purpose in life. It seemed like a good challenge and a way to create a recipe that would be both healthy and treat at the same time. The perfect way to honor the holiday!

This recipe would also work with carrots, and you could easily omit the golden raisins or use different nuts.

Paleo Zucchini Gingerbread Muffins

3 cups grated zucchini
3 eggs
½ cup melted coconut oil
¼ cup honey
3 cups almond meal
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup chopped pecans
1/4 cup coconut
1 tsp. baking soda

Preheat oven to 350. Mix zucchini, eggs, honey and coconut oil in a large bowl. Add all remaining ingredients and combine well. Fill muffin cups 3/4 full and bake at 350ยบ for 20 – 30 minutes.

These came out better than planned! I had my niece on hand so had three eager taste testers. The muffins were moist and came out of my cute little muffin cups easily. My kitchen smelled heavenly while they were baking, and the kids each asked for seconds.

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