Gluten-Free Coconut, Zucchini Mini Muffins with Lemon Cream Cheese Frosting
Servings: 6
Preparation Time: 30 minutes
Ingredients:
Muffins:
- 2 eggs, beaten
- 1/2 cup brown sugar
- 2 tablespoons raw honey
- 1 teaspoon vanilla
- 1/2 cup coconut oil, melted
- 2 cups shredded zucchini
- 1/2 cup walnuts, chopped
- 1/2 cup coconut flakes
- 1/2 cup sorghum flour
- 1/2 cup garbanzo bean flour
- 1/2 cup tapioca flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
Frosting:
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon raw honey
- 1/2 cup coconut oil, melted
- 3/4 cup powdered sugar
Directions:
Muffins:
Preheat oven to 350 degrees F.
Combine eggs, sugar, honey, vanilla, and coconut oil and mix well. Fold in zucchini, walnuts, and coconut.
In a separate bowl, combine flours (can substitute with your favorite GF flour blend or regular flour), baking powder, ginger, cinnamon, and baking soda and add to wet ingredients. Mix until just combined. Place into ungreased muffin trays (lined or unlined). Bake 18–20 minutes or until toothpick comes out clean. Cool completely and top with lemon cream cheese frosting (below) or your favorite frosting recipe.
Frosting:
Combine everything except sugar and beat until smooth. Add powdered sugar until desired texture and sweetness. (You can reduce sugar or substitute more raw honey for part of the sugar. If you choose to add honey in place of sugar, you may need to reduce the amount of melted coconut oil.) If too thick, add more melted coconut oil and continue to beat until fluffy.
Recipe and photo submitted by Rebecca, Lyons, NY.
