Ginger muffinThe smells of gingerbread, cinnamon, ginger, cloves and nutmeg wafting through your house are definitely a sign that Christmas is coming. And these gorgeous soft muffins have those flavours in spades! Topped with snow white frosting of the Paleo-persuasion and accompanied by a cuppa (that’s tea, my American family)…bring it on.

3 C grated zucchini (1 lrg zucchini)
3 eggs
½ C melted coconut oil
¼ C honey
1/4 C molasses
3 C almond meal
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/4 C coconut
1 tsp. baking soda
Optional 1/4 C chopped pecans

PREHEAT oven to 175C / 350F

IN LARGE BOWL, MIX zucchini, eggs, honey, molasses and coconut oil.

ADD remaining ingredients and mix well.

FILL normal sized, lined muffin cups 3/4 full using a tablespoon.

BAKE 20 – 30 minutes.

While still warm, top with a dollup of our DAIRY-FREE VANILLA CREME™. Or, after cooling completely, frost with PALEO WHITE FROSTING (coming soon). Keep covered in fridge for 1 week.

Adapted from The Preppy Paleo (



4 Comments Add yours

  1. Huia says:

    Just don’t get baking soda and baking powder mixed up!!!!


    1. ninjaneil says:

      I get that about the mixup. Best to just only buy baking soda on a Paleo/Primal diet.

      I’m glad you liked the muffs. And cooking them is better than a Christmas potpourri; smell AND taste of the season.


  2. Cheryl S says:

    Not Christmas here, but an icy morning in Wisconsin. Made these for the first time and definitely will not be the last. Awesome (my son says I use this word too often, but they are). I haven’t even gotten to make the dollup of Vanilla Creme and maybe they will be gone before I get there.


    1. ninjaneil says:

      Ha! To be honest, we’ve also eaten a whole batch of the muffins without touching the vanilla cream. It’ll give you more reason to bake more!

      Glad you like them, too.


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