Monday, December 16, 2013

Grain-Free Zucchini Gingerbread Muffins


I don't bake often with almond flour anymore, but I have made this holiday treat for my kids three years running. This year I edited the recipe a bit to yield a smaller batch and experimented by sweetening it with yacon syrup rather than honey.

If you're unfamiliar, yacon is a tuber and the syrup has a consistency and flavor very similar to molasses. I found mine at Whole Foods, but if you can't get it you can always use raw honey as a sub. You could of course use traditional molasses as well, but you might need to add a little supplement sweetener to the mix, depending on your taste buds.

These muffins would work with carrot in lieu of the zucchini, and pumpkin would taste great too. I stirred in some chopped raw pecans and raisins before baking.


Grain-Free Zucchini Gingerbread Muffins

2 cups grated zucchini (about 2 large, squeezed in a towel to remove excess liquid)
2 eggs
1/3 cup melted coconut oil
1/3 cup yacon syrup or raw honey
3 tbs. coconut flour
2 cups almond meal or blanched almond flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
optional mix-ins: chopped raw nuts, raisins, unsweetened shredded coconut

frosting (optional):
1/4 cup coconut cream
1 tsp. vanilla extract
1-2 tbs. maple syrup pinch of salt

Preheat oven to 350.

Combine zucchini eggs, coconut oil and sweetener with an electric mixer until smooth. Stir in dry ingredients and mix again. If including any mix-ins, stir them in.

Pour batter into greased muffin cups, 3/4 full (I did find these stuck a little to my metal muffin pan, so next time will either use liners or silicone cups).

Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing and allowing to further cool on a rack.

If using frosting, mix all ingredients with an electric mixer until smooth. Spread onto cooled muffins.

2 comments:

  1. Mmmmm. That frosting looks delicious! I can't wait to try this!

    ReplyDelete