The 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)
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 (preppypaleo.blogspot.com.au)