Zucchini Pecan Currant Muffins

These grain-free muffins inspired by Amy Chaplin are a great way to use those overgrown zucchini!

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Gluten Free - Grain Free - Dairy Free
Makes 12 muffins

1 cup unsweetened dried shredded coconut

1 cup sunflower seeds (plus a couple more tbs for garnish)

1 cup pecan meal

1/4 cup coconut flour

2 tsp baking powder

1/4 tsp sea salt

1/4 tsp ground cardamon

1/4 tsp freshly ground nutmeg

1/4 cup currants

2 eggs

1/4 cup almond milk

1/4 cup freshly squeezed orange juice

2 tbs maple syrup

2 tbs melted coconut oil

1 tbs vanilla extract

Zest of one small lemon

1. Preheat the oven to 375 degrees. Line a standard muffin pan with 12 parchment liners and set aside.

2. Put the shredded coconut and sunflower seeds into a food processor and grind until fine (but not too much or you’ll end up with sunflower butter). Transfer to a medium bowl and add the remaining dry ingredients. Stir well, breaking up any clumps.

3. Break the eggs into another bowl and whisk thoroughly. Add the almond milk, orange juice, maple syrup, coconut oil, vanilla, lemon zest and whisk to combine. Add the flour mixture and stir with a rubber spatula until just combined.

4. Spoon the batter into muffin cups, sprinkle with remaining sunflower seeds and bake for 30 to 35 minutes, until a toothpick inserted in a muffin comes out clean. Remove from the oven and allow muffins to sit for 5 minutes before transferring to a cooling rack.