At Home with GCH: Gluten Free Zucchini Muffins

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today’s recipe fits into this category being it is low in fat (uses greek yogurt and a small amount of coconut oil or butter), is gluten-free (uses no grains) and is full of really good for you ingredients.

Have you ever used crystallized ginger?  If not, I would like to introduce you to it!  I just love crystallized ginger, and always have some stored in a sealed container in the freezer.  It is a great ingredient in many spicy foods.  We especially enjoy it in Thai food!  Try adding a bit to any baked goodies that have cinnamon, or nutmeg, in them.  I buy mine in the grocery store; look for it either in the Asian food aisle, or the baking goods aisle.  Below I have posted a couple of links for you so that you can check it out!  Enjoy!

Zucchini Muffins (Gluten Free)    – makes one dozen

Topping Ingredients:
1/4 cup chopped almonds
1 tablespoon sugar (I use coconut sugar)
1 teaspoon cinnamon
2 tablespoons almond flour
2 tablespoons cold butter, cut into little cubes 

Muffin Ingredients:
1/2 cup sugar (I use coconut sugar)
3 eggs
3/4 cup greek yogurt
1/4 cup softened coconut oil
1+1/2 cup shredded zucchini
1 teaspoon cinnamon
1/8 teaspoon powdered ginger
1 cube crystallized ginger*, grated fine
1/4 teaspoon nutmeg
1+1/2 cup almond flour
1/2 cup coconut flour
1 teaspoon baking powder

• Heat oven to 325
• Place muffin cup papers in muffin tin
• Make topping first: mix all dry components of topping together; then drop in the cold butter and quickly use your fingers to incorporate the butter ’til crumbly.  Set aside.
• In a medium-sized bowl, whisk together first 4 muffin ingredients until sugar is dissolved
• Add shredded zucchini (and crystallized ginger, if using) to the wet ingredients; stir well
• In a large bowl, mix together the flours, spices, and baking soda
• Add wet ingredients to the dry, mixing until incorporated
• Divide batter into muffin cups evenly
• Sprinkle on almond topping
• Bake for 30-35 minutes ’til toothpick comes out clean

*Here is where you can buy crystallized ginger .  I have bought this brand before; it is a very nice product.  NOTE: the price listed is for a “12 pack.”  When you buy them individually at WalMart, they run approximately $1.89 or so.  And the grocery store price runs just about the same.

Here is Alton Brown’s recipe to make your own!  I am going to use this recipe this week!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

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