Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins Recipe

Name: Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup almond meal; ½ cup quinoa (cereal flakes, not whole quinoa); ½ cup brown rice flour; ¼ cup tapioca starch; 2 teaspoons baking powder; ¾ teaspoon xanthan gum; ¾ teaspoon sea salt; ½ teaspoon ground ginger; ¾ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ cup pure maple syrup; ¼ cup light olive oil; 2 organic free-range eggs, beaten; 1 tablespoon bourbon vanilla; 1 cup shredded zucchini, patted dry

Servings: persons

⅔ cup almond meal
½ cup quinoa (cereal flakes, not whole quinoa)
½ cup brown rice flour
¼ cup tapioca starch
2 teaspoons baking powder
¾ teaspoon xanthan gum
¾ teaspoon sea salt
½ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup pure maple syrup
¼ cup light olive oil
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla
1 cup shredded zucchini, patted dry

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.
4
Beat the batter until it is smooth and slightly sticky.
5
Add in the shredded zucchini and stir by hand to combine.
6
Spoon the muffin batter into twenty-four mini-muffin cups.
7
Don't worry about smoothing the tops.
8
The bumpier the better.
9
Bake in the center of a preheated oven for about 20 minutes, until the tops are golden and firm to the touch.
10
A wooden pick inserted into the center should emerge clean.
11
Cool the muffin pan on a wire rack for five minutes.
12
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).

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅔ cup almond meal, ½ cup quinoa (cereal flakes, not whole quinoa), ½ cup brown rice flour, ¼ cup tapioca starch, and more.

Yes, Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins

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