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Thursday, 7 March 2013

Grain Free Zucchini Coconut Muffins

 Another muffin variation, fitting to the season. If you grow zucchinis, you are well aware of this phenomenon: gargantuan zucchinis that appear in your garden virtually overnight. The tiny little zucchinis that you spy one day take on epic proportions while you sleep. You become the zucchini fairy of your neighborhood  gracing your neighbours front porches with your excess zucchini, and run before they can tell you “NO MORE!”
Experience has FINALLY taught me to only grow 2 plants, and to keep an eagle eye on them daily. When they are nice and tiny,(like the yellow one) they make an awesome salad when sliced paper thin with a mandolin  and marinated with a bit of sea salt. They also make tasty zucchini chips in the dehydrator, with lime and chili powder…yum! The ones that escape notice, and become Godzilla sized, are better used in a recipe like this. 

Grain Free Zucchini Coconut Muffins

1 c. almond flour/meal
6 Tbsp. coconut flour
3/4 tsp. baking soda
1/4 tsp. sea salt
½ c of milk
¼  c coconut oil, melted
1/3 cup coconut sugar
5 eggs
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
½ tsp ginger
1 cup shredded zucchini, squeezed to get rid of some moisture
½ cup coconut flakes plus 1 tbsp

Put all ingredients except zucchini and coconut in a large mixing bowl, combine thoroughly with immersion blender. (I am sure you could put everything into a blender and whiz till well combined)
Add zucchini and first amount of coconut,  and stir to combine
Scoop into muffin tin lined with papers (or greased) about 2/3 full. (Should fill 12)
Sprinkle second amount of coconut flakes on to muffin tops.
Bake at 350 degrees for  25-27 minutes.
Let cool in pan for 5 min before removing to cooling rack.

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