Happy Monday, everyone! I hope you all had a nice weekend – ours was lovely, but brief; Beloved had to fly to California on business yesterday morning.
Since he had to leave so early (we were at the airport at 9:30 a.m.), we were up at 4:45 just so we could spend a little quiet time together, especially since we’d had The G Man most of Saturday and kept him overnight. Knowing that Beloved was facing a very long day and would probably not get to eat until much later, I decided to make him a great big breakfast, which included this very delicious treat.
I really think I’m getting this grain-free baking thing down, which is a good thing and a bad thing. Good because the baked goods coming out of my oven are simply delicious, and bad because the baked goods coming out of my oven are simply delicious. Grain-free or not, too many baked goods are not necessarily, well, good.
Did any of that make sense?
And then there’s the fact that The Young One has been pestering me to make chicken and dumplings which, yeah, I think I can do grain-free. In fact, I’m positive I can.
Anyhoo, this recipe was a direct result of having more zucchini in my refrigerator than we could possibly hope to eat, plus I have some dried currants (no added sugar, no sulfites) on hand that I’d purchased some time ago and haven’t done much with, aside from add them to salads. I just love currants, but if you don’t you can certainly leave them out, or substitute raisins if you’d prefer.
The best thing about these muffins, though, is the incredibly moist texture; often grain-free baked goods will dry out if you overbake them even a little or leave them out too long to cool. Not these babies, though – in fact, I had to bake them a bit longer than normal for muffins to keep them from being too mushy, which is why I suggest cooling them completely before eating in the recipe. I’m giving the zucchini full credit for this, and may add it to future recipes in small quantities just for that reason alone.
By the way, The G Man loved these. Of course, I told him it was cake, but still – he loved them.
- 1 cup almond flour
- 2 heaping tablespoons tapioca flour
- 1 1/2 tablespoons potato flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3 large eggs
- 1/3 cup ghee or clarified butter, melted
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 medium zucchini, grated (about 2 cups)
- 1/4 cup dried currants
- Preheat oven to 350 F. Generously grease the cups of a standard muffin tin (12 muffins).
- In a large bowl, stir together the flours, salt, baking soda, coconut sugar, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer, beat together the eggs, ghee, coconut milk and vanilla until well blended. In three additions, add the dry ingredients to the wet, mixing on low and scraping down the bowl between each addition, until the batter is smooth. Stir in the zucchini and currants.
- Evenly divide the batter between the 12 muffin cups and bake for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.
- Place the muffin tin on a wire rack and cool for 10 minutes; remove the muffins and allow to cool completely before serving.
- Nutrition (per serving): 165 calories, 11.4g total fat, 60.1mg cholesterol, 113mg sodium, 171.2mg potassium, 12g carbohydrates, 1.6g fiber, 7.6g sugar, 2.1g protein