Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins

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Total Time
30mins
Prep 10 mins
Cook 20 mins

Inspired by this recipe http://glutenfreegoddess.blogspot.com/2011/06/maple-sweetened-almond-zucchini-mini.html I followed almost to a tee but added more cinnamon, as we love cinnamon!

Ingredients Nutrition

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).