Skip to main content

Gluten-Free Goddess Almond Zucchini Mini-Muffins



Temptation. A to Z.

Almond flour and zucchini mini-muffins sweetened only with pure maple syrup. That's right. No cane sugar. Almond flour and bourbon vanilla bring their subtle, natural sweetness to gluten-free muffin recipes, so why cloak it with a heavy dose of sugar? And adding a lip-smacking kiss of ginger wakes up the zucchini (which tends to fall asleep in baking recipes, due to utter lack of commitment and verve).

I've added quinoa flakes for extra protein, and brown rice flour to round out the whole grains. And a small bit of tapioca starch- to give these whole grain based muffins some lift. Now the only hitch is, don't eat all twenty-four at once, Darling.

Tell yourself you're only going to eat one.

Well, maybe two.

Don't think about three.

Or imagine four.

Because that fourth delectable bite of nary a muffin- really, it's only a tease of a muffin- might stir your desire for a fifth. And the next thing you know, half the mini-muffin pan is empty. And you are standing, wide-eyed and innocent, brushing baby sized crumbs off your chin, when your husband swings around the corner into the sunlit kitchen and inhales, declaring, Sweet Caroline, it smells good in here! What did you bake?

And thinking lickity-split fast you tell him, I made a dozen almond flour zucchini mini-muffins.

Want to try one?

Kisses,
Karina xo


Karina's Gluten-Free Maple Sweetened Almond Zucchini Mini-Muffins

Recipe originally posted June 2011.

I was pleasantly surprised at how light and delicate these almond flour, brown rice, and quinoa flake muffins were. In fact, I had to eat three just to make sure the first impression of sweet muffin bliss was not a fluke. I hope you'll like this delicately flavored low sugar muffin as much as I do darling.

Ingredients:

2/3 cup almond meal
1/2 cup quinoa flakes (hot cereal flakes, not whole quinoa)
1/2 cup sorghum flour
1/4 cup cassava or potato starch (not potato flour) or tapioca starch
2 teaspoons baking powder
3/4 teaspoon xanthan gum or gelatin
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
1/2 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 (or for vegan: Ener-G Egg Replacer for 2 eggs, mixed)
1 tablespoon bourbon vanilla
1 packed cup shredded zucchini, patted dry

Instructions:

Preheat the oven to 350ºF. Line a mini-muffin tin with paper liners, if you like. Or let them bake naked like I did (just grease the pan). In a large mixing bowl, whisk together the almond meal, quinoa flakes, sorghum flour, potato starch, baking powder, xanthan gum, sea salt, ginger, cinnamon and nutmeg.

Add in the maple syrup, oil, beaten eggs, and vanilla. Beat the batter until it is smooth and slightly sticky.

Add in the shredded zucchini and stir by hand to combine.

Spoon the muffin batter into twenty-four mini-muffin cups. Don't worry about smoothing the tops. Bumpy is cool.

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.

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).

Cook time: 20 minutes

Yield: 24 mini-muffins


Recipe Notes:

Why I prefer sorghum flour- beyond the soft texture and lovely crumb- I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

These light as air little babies are lovely for breakfast, or a late morning espresso.

Warm from the oven they are sublime.

As far as substituting various flours- yes, it is possible. And I suggest following my suggestions in Baking Substitution Help. Medium weight gluten-free flours do best subbing for fellow medium weight g-free flours. So if you avoid brown rice flour, for instance, try millet flour, teff flour, or certified oat flour as an appropriate sub. I seldom never recommend using those metallic tasting (not to mention, gassy!) bean flours, or ho-hum gritty-sticky white rice flour.

These have less sugar than your average muffin. As always, enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.



More gluten-free zucchini muffin goodness from food bloggers:


TRENDING

Applesauce Cake with Cinnamon Crumb Topping

What's in our oven? Applesauce Cake. To the Rescue. Again. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It's true- pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing. And I'm going to be blunt. Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies. Respectfully. Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is wha

Gluten-Free Goddess Banana Nut Bread Recipe

Banana bread for the rest of us. No apologies needed.  Out there in the cold cruel world, Darling, some folks apparently (still) view our gluten-free lifestyle through a jaded foodie lens, believing, first of all, that gluten-free anything is never going to taste anything but awful, and second, that this whole gluten-free trend (their word not mine) is a fad not worthy of serious consideration, appreciation and compassion. Apart from the standard (and brief) lip service that non-afflicted food writers, bloggers and journalists pay to celiac disease, adhering to the medical treatment that is a gluten-free diet is degraded- for that sexy topical hook- to a "bandwagon". An eating disorder. A diet by choice. They dub it a controversy. Two food bloggers referenced the gluten-free diet on a social networking site recently, bragging about their "iron stomachs" and their ability to chow down on everything, implying that those of us unable to ingest gluten merely have &

Sour Cream Chicken Enchiladas

Fabulous Chicken Enchiladas- worthy of a game day get-together. Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper, football Sunday, or a pot luck gathering. And they are (easily) gluten-free.  Make enchiladas earlier in the day- in this handsome ceramic baking pan , if you like. Half time nosh is done. Serve with this longtime family favorite-   Joey's Rockin' Guac   and tortilla chips. As easy as uno, dos, tres. Stay safe out there! Karina xo

Hot Artichoke Dip - Two Ways

Let's shake things up a bit. How about a homemade appetizer dip for the weekend? A game day worthy dip. A pajama party worthy dip. A Netflix binge night worthy dip. Whatever it is you may be celebrating, indulging in, rooting for... this super tasty hot and bubbly dip is a true winner. And an extra gold star sparkle pony winner for vegans and vegetarians. Because it's non-dairy. (Shhhh. Don't tell.) And easy to make. If you enjoy dairy- don't worry- the recipe has those choices as well. It goes both ways. And either way, you'll love it. The crunchy toasted almond topping complements the warm and gooey creaminess beneath in the most simpatico way. Serve it with crackers, sturdy tortilla chips, gluten-free toast, vegetable crudities... you name it. Have a safe and delicious weekend! Cheers, Karina xo

Gluten-Free Shepherd's Pie Two Ways (one vegan)

For today's menu? Gluten-Free Shepherd's Pie Two Ways (one vegan). A frigid wind is rolling through, interrupting our whisper of solar warmth with bracing bursts of frosty cold. But the skies are clear and cobalt blue, nudging out the low wooly gray of yesterday. Still, it's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes. A savory pie, I said out loud, standing at the window watching our pair of cardinals and chickadees take turns at the feeder stocked with black oil sunflower seeds. Don't tease me, said my husband from his corner study, looking up, I imagine, from his latest screenplay effort. I wouldn't joke about a thing like pie, I assured him. I'm thinking- a shepherd's pie, I said. More to myself than him. But not the usual shepherd's pie. No lamb. No beef. No onion. No peas, I murmured. Please, he said. No peas. (His hearing is ex

Coconut Split Pea Soup

Stormy weather comfort food.  Temps have plunged to zero here in New England. Oh, well. Perhaps I shouldn't exaggerate. Okay. It was 1 degree above zero. One. As in uno. As in eins. As in une. Translation? COLD. AKA soup weather. So I whipped up a wintry weather comfort food favorite. A creamy and delicious split pea soup. That just so happens to be gluten-free. Meat-free. Dairy-free. My secret? Coconut milk, darling. And a dash of spicy jalapeños. It was lip-smacking tasty. Trust me. You won't miss the ham hock. Stay safe and warm out there!  Karina xo

New Chocolate Muffins for Winter 2022

Facing the Winter of 2022 takes a dash of courage. A pinch of patience (well, way more than a pinch!). And a hopeful refresh of your favorite treat go-tos. In other words. HERE WE GO AGAIN. Bring on the chocolate. So with that in mind, my beloveds. This is my latest version of a chocolate breakfast treat- a gluten-free muffin with options. If you need a sweet- but not too sweet- lure to start your day, these cocoa infused beauties might be just the ticket. If- like me- you may need a little extra deliciousness, especially on a gloomy day, you can add in (like I did, I confess) extras. Like, dark chocolate chips. And walnuts or pecans. It's up to you how much indulgence you need to get you through. We don't judge. The added bonus? Your kitchen will smell like a bakery. Like a chocolate hug. Like... love, maybe. Because the secret ingredient is always LOVE. Put love in your baking and your day is sure to be brighter. And more delicious. Love yourself. Take care of your Someone Sp