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Zucchini Spice Muffins

Servings: 12 muffins

Ingredients

  • 2 cups grated zucchini (courgette)
  • 8 tbsp butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract or flavoring
  • ⅛ tsp stevia powder (or 10 drops liquid stevia)
  • 2 tbsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground clove
  • 1 ½ tsp ground ginger
  • 4 eggs
  • 1 cup almond or cashew flour
  • 2 tsp baking powder

Instructions

  • Preheat oven to 350 degrees F.
  • Grate zucchini (courgette). The larger the grate, the more moist the crumb will be. A smaller grate will have a tighter, drier crumb. Do not drain the liquid.
  • In a small saucepan over low heat, melt butter. Add maple syrup, vanilla, stevia, and spices. Mix well. Remove sauce from heat.
  • In small bowl, whisk eggs.
  • In medium bowl, combine nut flour and baking powder. Add grated zucchini and mix well. Add whisked eggs and mix well. Add butter/spice sauce and mix well.
  • Grease muffin tin (12 muffins) with oil of choice.
  • Pour batter into greased muffin pan, using approximately ⅓ cup per muffin.
  • Bake 30-40 minutes. Note: Baking times may vary depending on your oven and the moisture content of the zucchini. the longer the muffins bake, the less likely they will stick to the pan.
  • Remove pan from oven and cool slightly before moving muffins to a cooling rack. Cool muffins and store in refrigerator for 3-5 days, or in freezer for several months.

Notes

Tips and suggestions:
  • The flavor immediately out of the oven is different than the flavor a day later. We prefer to prepare muffins ahead of time and let the flavors meld for a day or two. 
  • Frost with your favorite cream cheese frosting.
  • In stead of using a 12-muffin pan, try other baking pans such as mini-muffins, donuts, cakes, loafs, or designer molds. Adjust baking times accordingly.
  • Try the spice version of these muffins: Chocolate Zucchini Muffins