Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I followed almost to a tee but added more cinnamon, as we love cinnamon! Ingredients:
2/3 cup almond meal |
1/2 cup quinoa (cereal flakes, not whole quinoa) |
1/2 cup brown rice flour |
1/4 cup tapioca starch |
2 teaspoons baking powder |
3/4 teaspoon xanthan gum |
3/4 teaspoon sea salt |
1/2 teaspoon ground ginger |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup pure maple syrup |
1/4 cup light olive oil |
2 organic free-range eggs, beaten |
1 tablespoon bourbon vanilla |
1 cup shredded zucchini, patted dry |
Directions:
1. Preheat the oven to 350 degrees F. Grease a mini-muffin pan.
2. In a large mixing bowl, whisk together the almond meal, quinoa flakes, brown rice flour, tapioca starch, baking powder, xanthan gum, sea salt, ginger, cinnamon and nutmeg.
3. Add in the maple syrup, oil, beaten eggs, and vanilla. Beat the batter until it is smooth and slightly sticky.
4. Add in the shredded zucchini and stir by hand to combine.
5. Spoon the muffin batter into twenty-four mini-muffin cups. Don't worry about smoothing the tops. The bumpier the better.
6. Bake in the center of a preheated oven for about 20 minutes, until the tops are golden and firm to the touch. A wooden pick inserted into the center should emerge clean.
7. Cool the muffin pan on a wire rack for five minutes. Gently ease the muffins out of the pan to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy).
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