Paleo Cardamom Zucchini Muffins

Paleo Cardamom Zucchini Muffins

     Have you ever had cardamom? My first time trying this spice was a few years ago when I came across a recipe for cardamom tea cakes during Christmas. I decided to try to make them gluten free. The warming spice of the cardamom in the tea cakes soon became a favorite of mine! Suddenly cardamom was showing up everywhere I looked. In ice cream at Coneflower, pound cake at Goldenrod pastries, and then I realized it was in quite a few middle eastern savory dishes I had recipes for. The gluten free, dairy free cardamom pound cake at Goldenrod Pasteries in Lincoln, NE is one of my favorite treats! If you ever find yourself there you need to try it!  If you don't have cardamom (it can be hard to find) you can sub cinnamon.
   
      Because of the texture these muffins are best at room temperature or heated in the microwave for a few seconds. In my opinion they are also amazing slathered with some wild blueberry jam. Coconut flour is one of my favorite paleo baking flours to use because of its low carb count, and low price point. If you've never had a coconut flour muffin the texture is a little more "eggy" than a regular muffin, or even an almond flour muffin, but very tasty!

Paleo Cardamom Zucchini Muffins

6 eggs at room temperature

3/4 cup coconut flour 

1/2 cup pure maple syrup

1/2 tsp ground cardamom

1/2 tsp ground cloves

3/4 tsp baking soda

1 1/2 cups of shredded zucchini 

Preheat oven to 350 and place cupcake liners in 12 muffin tins

1) Break the eggs into a large bowl and whisk until yolks are combined with the whites

2) Add the coconut flour, maple syrup, cardamom, cloves, and baking soda and stir well to combine

3) Gently stir in the shredded zucchini 

4) Divide the batter among the 12 muffin tins 

5) Check the muffins at 20 minutes, if a toothpick comes out clean they are done. If not add another two minutes at a time and keep checking until done.

Coconut flour muffins are a lot different texture than most gluten free muffins, these will naturally have a softer and "eggy" texture. Store in an air tight container in the fridge for up to five days.

Recipe adapted from Detoxinista https://detoxinista.com/paleo-coconut-flour-zucchini-bread/