Gluten Free Maple Sweetened Almond Zucchini Mini-muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 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

Recipe

• 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).