Gluten free, Grain free Zucchini Muffins

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This recipe fits perfectly into the category being it is low in fat (uses greek yogurt and a small amount of coconut oil or butter), is gluten-free, grain-free, and more than one cup of vegetables.

Have you ever used crystallized ginger?  I just love this product and try to always have some stored in the freezer.  (Hint: if you keep it frozen, it is super easy to grate up to put into your recipe.)  It is a great ingredient to add to many spicy dishes.  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.

Oh…just  a suggestion:  perhaps you might want to make a double batch!  Enjoy!

Zucchini Muffins

makes one dozen regular-sized muffins

Ingredients:

topping ingredients:
1/4 cup chopped almonds
1 tablespoon sugar (I use coconut sugar)
1 teaspoon cinnamon
2 tablespoons almond flour
2 tablespoons very 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, squeezed dry in a dish towel
1 teaspoon cinnamon
1/8 teaspoon powdered ginger
1 cube frozen 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 cups in muffin tin
• Make topping ingredients first: mix all dry components of topping together; then drop in the butter cubes and quickly use your fingertips to incorporate the butter; set aside
• In a medium-sized bowl, whisk together first 4 muffin ingredients until sugar is dissolved
• Add zucchini (and crystallized ginger, if using) to the wet ingredients; stir well
• In a separate 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
• After removing from oven, let cool for just a minute  and then remove to a cooling rack

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