Wednesday, December 19, 2012

Paleo Zucchini Gingerbread Muffins (Recipe Revisit)

I intended to recreate the holiday muffins I shared last year around this time, tweaking the recipe a bit and hopefully having better photos to share.

It's a challenge to make zucchini gingerbread muffins, however, when you neglect to buy zucchini. I am forgetting a lot these past few days, and finding it hard to even get motivated to create and share in the kitchen.

On my way to the store yesterday, with zucchini on the list, I passed a funeral procession for one of the young victims of the Sandy Hook tragedy. Today I attended another little boy's wake: my son was Chase's preschool classmate.

Life just isn't back to normal here in Monroe and Newtown, and it's especially hard to get in the mood for the holidays. Ordinarily while doing Christmas baking I would be cranking out the holiday tunes, and using my themed silicone muffin cups to create cute little treats.

This time I forgot the key ingredient, and tried to supplement with pumpkin instead. The results smelled great and were edible, but just weren't the same.

So if you'll forgive my lack of new photos, I'd love to recirculate last year's muffin, with the improvements that I have since added. It's a tasty recipe that will appeal to everyone, as I tested it out on several non-paleo family members and friends.

Paleo Zucchini Gingerbread Muffins (Recipe Revisit)

3 cups grated zucchini (3 medium or 2 large zucchini)
1/4 cup unsweetened shredded coconut
3 eggs
½ cup melted coconut oil
¼ cup honey
3 cups almond meal or blanched almond flour
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 tsp. baking soda
mix-ins of choice (optional): chopped raw pecans or walnuts, raisins etc.

Preheat oven to 350. If you want your muffins to have a smooth consistency, run zucchini and shredded coconut through a food processor.

Combine all wet ingredients (zucchini through honey) with electric mixer (or if you're already using food processor, you can do it in there). Add dry ingredients and mix well. Stir in any additional nuts or raisins, if using.

Fill greased muffin cups 3/4 cup full and bake at 350 for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

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