Zucchini Cranberry Coconut Muffins (Grain Free)

I think you’ll love these.  And if you don’t, you should probably think about getting your taste buds examined.

You all know that we don’t eat muffins too frequently around here (or maybe you don’t… and you should pay more attention to my life.)  (I don’t really mean that).  Certainly not because we don’t like to eat them (because we definitely do)… it’s because I’m not crazy about baking (I’m not big on measuring).  However, lucky for you (and me!), the mood struck me on this dark and dreary morning.  Because nothing adds a little sunshine to your morning like baked goods.  Except actual sunshine, of course.

Here’s what you need:

• 1 1/2 cups of pureed zucchini (grated would probably be fine, but I already had some pureed sitting in my fridge)
• 3 eggs
• 1/2 cup honey or maple syrup
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. vanilla
• 1/2 cup coconut flour
• 1 1/2 cups almond flour
• 1/2 cup palm shortening or or melted coconut oil or butter
• 1/2 cup unsweetened, shredded coconut (more if you want)
• 1/2 cup dried cranberries (more if you want.  I think fresh cranberried would be terrific, but I didn’t have any.)

Here’s what I did:

1. Preheat the oven to 350 degrees.
2. Combine zucchini puree, eggs, honey, baking soda, cinnamon, nutmeg, and vanilla in the kitchen aid and mix until thoroughly combined.
3. Add coconut flour, almond flour and palm shortening and mix again until well combined.
4. Fold in coconut and cranberries.
5. Fill greased muffin tins (or I use silicone muffin cups) and bake for 30-35 minutes or until done.
6. Refrain from eating them all.  Sharing is caring.

I really, really wish that I was a better food photographer… but, I’m not.  We’re all just going to have to deal.  Here’s the best that I could do early this morning. 

I know… the picture sucks. But the muffins are delicious.

Shared at:  Monday Mania, Real Food Wednesday