I wanted to revisit these muffins this season to show just how easy they are to customize. When I posted them last year, I used yacon syrup to sweeten them and made a whipped coconut frosting to make a festive dessert.
This year I kept things a little simpler, and served them up as a hearty breakfast treat. Raw honey works just as well for a sweetener, but you can see it does make the muffins lighter in color (and lets a little of the green hue from the zucchini shine through!). I also included chopped walnuts, raisins and shredded coconut.
However you make them, those are really tasty! A nice moist texture and just the right amount of sweetness. If you'd like to frost them, here is my original post including the frosting recipe.
Grain-Free Zucchini-Gingerbread Muffins (Recipe Revisit)
2 cups grated zucchini (about 2 large, squeezed in a towel to remove excess liquid)
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
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.