So the roommates, and all other girlfriends, were all out of town over the weekend. They went up to Aspen to drink, listen to Mumford & Sons, and make bad decisions. What you should do on a holiday weekend. Me, on the other hand, decided it was smarter to stay home and cook until I wanted to cry so I could get caught up with my cookbook. Problem with that is, the house gets creepy quiet and boring after a good 8-10 hours in one room or on the computer, with no other human interaction. I was bored, to say the least.
It wasn’t until Sunday night that I got an invite I couldn’t refuse. My friends Sarah and Brian, who I spent 6 days in Lake Powell with, called me a cab and got me to roam down to one of my favorite bars in Denver. Why is it my favorite bar? Because Sergio and I kill the dance floor every time we are there together. Anywho, when I walked into the bar, I knew it was going to be an interesting night. Mainly because 3 bottles of tequila had just been purchased and no one was making very good eye contact. I had been dreaming of a beer for days. Ok let’s be realistic, a cider beer. But that’s all I really wanted. A beer, and a buzz. So that’s exactly what I got. Along with 6-7 shots of tequila. Those things were being handed out like hot cakes.
I love hot cakes.
The next morning, in my attempt to figure out what had even happened, pictures surfaced. Whenever you half remember a night, it’s always a bit nerve racking when pictures pop up. It’s kind of like Vegas, you sometimes don’t want to know what happened. I wouldn’t know, I’ve never been to Vegas. But I can imagine. I have a small child brain. But I’ve had my fair share of Mexico trips, and I’ve seen some of those pictures. Thankfully one of those trips was before my days on Facebook. Remember back in the day, when Facebook didn’t exist? Yeah, me neither.
Anywho, moral of the story, I LOVED Sunday night. Even when Monday morning rolled around and I thought my stomach was turning inside out, I kept smiling. Mostly because I got to watch my guy friend, who will not be named, lose $100 betting he could do 15 double unders in a row. Oh and then he lost at credit card roulette…twice. Men are so entertaining while intoxicated.
Zucchini Apple Spice Muffins
- Yield: 9 1x
Ingredients
- 1 medium zucchini, shredded (about 1 cup worth)
- 1 apple (I used gala), shredded (less than 1/2 cup worth)
- 1 cup almond butter
- 1/4 cup raw honey
- 2 eggs, whisked
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking powder
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
- Once your zucchini is shredded, you need to remove the excess liquid. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
- Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
- Place zucchini in a bowl.
- Now shred your apple. I left the skin on the apple and zucchini, but you don’t have to if you’re not a fan.
- Toss together your zucchini and apple in your bowl then add the rest of your ingredients and mix well.
- Place muffin mix in a greased muffin tin or with muffin liners or silicone muffin liners like I used!
- Bake for 15-20 minutes of until your toothpick comes out clean after you poke them!
- Top with a bit of coconut butter and you got heaven on your hands.
- Makes 9 muffins
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More Muffins, Please!
Chocolate Chip Espresso Banana Bread Muffins
Double Chocolate Almond Espresso Muffins
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Wierd my phone lost the first post, retyped message now it shows up. Sorry for dbl post.
I *just* made these… Mind has been blown. I made 6 muffins (they were big ol’ fatties, took 28 mins to cook!), but even my non paleo, nut hating fiancee gobbled one up! Its just tastes like fall!
I made these tonight… didn’t pay attention to the “makes 9 muffins” part. The dozen muffins I made are puny. They’re also still a little mushy, even after 20 minutes in the oven. I think next time I’ll beat the crap out of the zucchini lol – I thought I got all the water out (guess not!). They have a great taste though! Very very yummy 🙂
Would the recipe be totally destroyed…texture/taste-wise if I subbed half of the almond butter for applesauce?…Love the healthy fat idea, but I’m trying to watch the total caloric factor as well…Thanks and fabulous spice combination by the way!!
I think it might be Donna….
Ok, two questions. Is the almond butter you use raw/unsalted or roasted/salted? And what does coconut butter taste like, and what brand do you recommend? Guess that was three questions 🙂
I usually use a fresh grind, roasted/unsalted. Coconut butter taste like creamy coconut. And I recommend tropical traditions coconut cream concentrate.
Yum! I love baking muffins and then freezing them for breakfast throughout the week. The spice combo looks killer in these muffins!
Hey juli! I’ve been reading paleomg for a few months and always love your recipes. Last night I made these muffins and they came out spongy inside but almost leathery on the outside. I’m just wondering if yours were the same or I did something wrong. They taste great but they don’t look like your pictures. The only sub I made was sunbutter for almond butter. I guess this isn’t really a question but more of a what could I have effed up?!
I’m not sure! What kind of sunbutter did u use?
Do you think if I subbed peaches for apples it would taste gross and/or the peaches would be too mushy? I just don’t have any apples currently and my stomach really wants a muffin. 🙁
Try it!!
First of all…Vegas freaking rocks. It even rocked when I went with my mama and she is pretty boring.
Second, these look like a great little fall treat. I am going apple picking this sunday and will be making these! Which is fantastic because after a long arduous stint as a working american I am going back to being a stay at home wife with loads of time for baking…and Jerry Springer
Hey Juli…you are SO funny! I love reading about your escapades. Question about the zuchinni….I made pumpkin/zuchinni muffins the other day and had to use at LEAST 8 paper towels to try and get all of the water out of the zuchinni and I still didn’t get it all out…I know it seems crazy to stress about papertowels..but where I live, they are outrageously expensive…any ideas on getting the water out? Thanks!
Use a wash cloth instead!! Then you can really squeeze it all out and no tearing occurs with the washcloth/kitchen towel!
My aunt taught me a great tip! Buy a mesh bag from the paint store. I have no idea what you are actually supposed to do with it but I know it goes in a 5 gallon bucket and hugs the sides. I put my shredded zucchini in there and squueze! Paper towels don’t break and it doesn’t stick to the bag. 🙂