Gluten-free Maple Almond Mini Muffins: A Bite of Heaven
As a nutritionist and food blogger, I believe that eating healthy doesn’t mean sacrificing flavor. In fact, many gluten-free and dairy-free recipes can be just as delicious, if not more so, than their traditional counterparts. That’s why I’m excited to share my recipe for Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins with you today.
These muffins are the perfect option for those who have gluten or dairy intolerance or sensitivity, and they’re also a great way to sneak some veggies into your diet. They’re made with wholesome ingredients like almond flour, tapioca starch, quinoa flakes, and shredded zucchini, which gives them a light and moist texture as well as a boost of nutrients.
And don’t let the word “mini” fool you – these muffins pack a big flavor punch in every bite. The combination of pure maple syrup, ground nutmeg, cinnamon and ginger creates a warm and fragrant aroma that fills your kitchen while baking.
I hope you’ll give these muffins a try and see for yourself just how delicious healthy eating can be!
Why You’ll Love This Recipe
Hello there, fellow food enthusiasts! I am thrilled to introduce to you one of my favorite recipes that you and your family will undoubtedly love: Gluten-Free Maple Sweetened Almond Zucchini Mini-Muffins.
Oh, where do I start with this delightful recipe? Let me count the ways!
First and foremost, these mini-muffins are gluten-free, dairy-free and are sweetened only with pure maple syrup, making them an impeccably healthy choice for anyone looking for guilt-free indulgence. And let’s not forget the zucchini – a prime source of vitamins and fiber that adds moisture and nutrients to any dish.
The use of almond flour enriches the muffins with a nutty flavor while also helping to boost their protein content. Alongside tapioca starch, quinoa flakes, and brown rice flour, the blend of flours provides a well-rounded texture guaranteed to lift your taste buds.
Additionally, these mini muffins are tremendously convenient to prepare – I mean who doesn’t love ease in their kitchen? These muffins are made in miniature size, which not only makes them perfect for little hands but also ideal for portion control or for sharing. They’re easy to make with items in most kitchens, requiring only one bowl whisked together to perfection. It’s as simple as mixing together all of the wet ingredients and dry ingredients separately before combining them in one super easy step. Throw in some choco chips if feeling indulgent that day!
And if this isn’t enough to convince you yet, then let me blow your mind again! Not only do these mini-muffins taste divine upon cooking, but they also store well in the freezer or refrigerator for later consumption. Make them ahead of time when you have limited baking time or on-hand ingredients for those busy mornings or afternoon snacks throughout the week. Reheat them in the oven with ease and enjoy as if they were freshly baked.
In summary, what’s not to love about this Gluten-Free Maple Sweetened Almond Zucchini Mini-Muffins Recipe? They’re healthy, delicious, convenient and easy to make – all that and more in just one recipe! Trust me, these mini-muffins will become your new favorite baking recipe. Don’t believe me? Try them out for yourself and see why they’re so hard to resist!
Ingredient List
Let’s take a peek at what you’ll need for these gluten-free maple sweetened almond zucchini mini muffins. Don’t be intimidated by the long list! I promise, it’s mostly pantry staples you might already have on hand.
Dry Ingredients:
- Almond Flour: Also known as almond meal. Blanched, finely ground almonds that give baked goods a moist and dense crumb.
- Quinoa Flakes: Rolled quinoa flakes, similar to oats or rolled barley, packed with protein, fiber and B vitamins.
- Brown Rice Flour: A nutty and neutral gluten-free flour that helps to lighten up the heavy texture of some blends.
- Tapioca Starch: Extracted from the cassava root, tapioca flour adds chewiness and spring to gluten-free baked goods.
- Xanthan Gum: A humectant that holds baked goods together. Typically used in gluten-free baking as a replacement for gluten which is found in traditional wheat flours.
- Baking Powder and Baking Soda: The leavening agents giving structure and rise to the muffins.
- Ground Cinnamon, Ground Ginger, and Ground Nutmeg: These warm spices add flavor and depth of taste to your muffins!
- Sea Salt: An essential ingredient in baking that enhances flavors and balances sweetness.
Wet Ingredients:
- Light Olive Oil: A mild-flavored oil rich in heart-healthy monounsaturated fats.
- Pure Maple Syrup: Provides natural sweetness without refined sugar.
- Eggs: An important source of protein that acts as a binder and helps giving structure to baked goods.
- Almond Milk: Unsweetened plain almond milk is used here for its delicate flavor and texture.
- vanilla extract: Pure vanilla enhances the flavors of the muffins.
Add-Ins:
- Zucchini: Shredded zucchini adds moisture, nutrition and a tender crumb to these muffins.
- Chocolate Chips: Vegan or dairy-free if required. Chopped up into small pieces so they’re evenly dispersed throughout the muffins.
Either you’re a die-hard gluten-free goddess or just starting to eat healthy, with a well-stocked pantry and some fresh zucchini, you can whip these up any time.
The Recipe How-To
Now let’s dive into the recipe how-to. Don’t worry, it may look like a long list of ingredients but I promise you this recipe is easy and quick to make.
Ingredients:
- 1 cup almond flour
- 1/2 cup quinoa flakes
- 1/2 cup tapioca starch
- 2 tsp. baking powder
- 1/2 tsp. xanthan gum
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. sea salt
- 1/4 cup light olive oil
- 1/4 cup pure maple syrup (add more if you prefer sweeter muffins)
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/4 cups shredded zucchini
Instructions:
- Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin pan with cooking spray.
- In a large mixing bowl, whisk together almond flour, quinoa flakes, tapioca starch, baking powder, xanthan gum, cinnamon, ginger, nutmeg and sea salt.
- In a medium mixing bowl, whisk together eggs, light olive oil, pure maple syrup and vanilla extract until well combined.
- Add shredded zucchini into the wet ingredients and mix well.
- Pour the wet ingredients into the dry mixture and whisk until smooth.
- Use a tablespoon to scoop batter into each mini muffin cup until 3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove from oven and let cool for 5 minutes before transferring mini muffins to a wire rack.
- Serve warm or at room temperature. Enjoy!
Bon Appétit!
Substitutions and Variations
Oh, the joy of creativity! One of the best things about cooking is that you can always try something new and see how it turns out. That’s why I’m sharing with you some of my favorite substitutions and variations for this gluten-free zucchini muffin recipe.
First of all, if you’re not a fan of almond flour, you can still use this recipe by swapping almond flour with oat flour or buckwheat flour. However, keep in mind that both of these flours have a slightly different texture and taste, so your muffins may come out looking and tasting slightly different.
If you want to spice things up a bit, try adding some carrots or pumpkin puree to the recipe. Carrots bring a subtle sweetness to the recipe and give it an extra boost of Vitamin A. Meanwhile, pumpkin adds subtle earthiness and makes the muffins even more moist.
Are you in love with banana bread? Why not mix things up and make banana zucchini muffins instead? Simply mash up a ripe banana and mix it in with the other wet ingredients.
If blueberries are in season or you happen to have some frozen ones on hand, why not fold them into the batter before baking? Blueberries add brightness and tartness to the muffins.
Finally, if chocolate is more your jam, try swirling some chocolate chips into the batter before baking. The result? Soft, moist mini-muffins with bursts of melty chocolate chips inside.
Whichever variation or substitution you choose, don’t be afraid to get creative in the kitchen. That’s what makes cooking so much fun!
Serving and Pairing
These Maple Sweetened Almond Zucchini Mini-Muffins are not only healthy but also versatile. You can serve them as a snack, breakfast, or even as a dessert. Try them paired with your favorite hot drink, such as coffee or tea, for a cozy afternoon treat.
Another perfect way to serve these muffins is by layering some fresh fruit on top of them, such as bananas or strawberries. Adding a dollop of almond butter or coconut cream will also add richness to the flavor and texture of the muffins.
For a more formal dessert option, try serving these mini-muffins with some vegan vanilla ice cream or whipped coconut cream. The flavors will complement each other perfectly and create a perfectly balanced and flavorful treat.
If you’re looking to make these mini-muffins into a full meal option, try pairing them with a salad made with fresh greens and avocado dressing. This will provide you with all the nutrients you need for sustained energy throughout the day.
Lastly, these muffins are great for sharing at potlucks or family gatherings. You can easily double the recipe and have plenty of muffins for everyone to sample and enjoy. They’re sure to impress even the pickiest eaters!
Make-Ahead, Storing and Reheating
These Maple Sweetened Almond Zucchini Mini-Muffins can be made ahead of time and stored for later use. After the muffins have cooled, place them into an airtight container or freeze them in a freezer-safe bag. These muffins should keep in the refrigerator for up to 5 days or in the freezer for up to 1 month.
To reheat the muffins, preheat your oven to 350°F and place them in the middle rack of the oven. Let them bake for about 5-10 minutes or until they are heated through. You can also microwave them quickly, but I recommend reheating in the oven for a better texture.
Whether you’re grabbing breakfast on-the-go, packing a lunch, or looking for a healthy snack during the day, these mini-muffins are perfect for any time. They make meal prepping easy and convenient without sacrificing taste or nutrition.
Try making these amazing muffins ahead of time next week and save yourself some time while enjoying a delicious healthy breakfast!
Tips for Perfect Results
As a nutritionist and food blogger, I’ve discovered some handy tips to make this gluten-free maple sweetened almond zucchini mini-muffin recipe a successful one. Here are some points to keep in mind for perfect results:
1. Measure your ingredients accurately.
Measuring ingredients is crucial when it comes to baking recipes. Too much or too little of an ingredient can lead to undesirable texture, taste, and outcome of the recipe. Make sure you use measuring cups and spoons for accurate measurement of the ingredients.
2. Mix the dry and wet ingredients separately.
To ensure that all ingredients are well combined, you must whisk the dry ingredients like almond flour, brown rice flour, tapioca starch, xanthan gum, baking powder together in a large mixing bowl. Separately mix the wet ingredients like shredded zucchini, almond milk, eggs in another bowl.
3. Grate the zucchini properly.
Remove extra moisture from grated zucchini by gently blotting it with a paper towel before adding it to the batter. This process will help avoid soggy muffins.
4. Do not overmix the batter.
When you mix together the wet and dry ingredients in the large mixing bowl, stir gently until just combined. Overmixing can lead to tough muffins and ruin its fluffy texture.
5. Let it sit for 5 minutes.
Allow your batter to rest for five minutes after combining wet and dry ingredients together because it gives time for batter to absorb liquid completely.
6. Bakery-style perfection at home
Add some chocolate chips or nuts on top of each muffin before baking them; this will give a professional look to your baked goods.
7. Store leftover muffins correctly.
If there are any leftover muffins after having your serving, store them in an airtight container in the refrigerator for four days or freeze them for one month.
With these tips kept in mind, you’ll be sure to have perfect gluten-free maple sweetened almond zucchini mini-muffins that are moist, flavorful, and loaded with healthy ingredients that fuel your body.
Bottom Line
In conclusion, these gluten-free maple sweetened almond zucchini mini muffins are a perfect healthy snack for any time of the day. With delectable flavors and wholesome ingredients such as zucchini, almond flour, and pure maple syrup, you can indulge in these muffins guilt-free. They are also dairy-free, making them an ideal option for those with lactose intolerance or anyone looking to cut dairy from their diets.
What’s even better is that this recipe is versatile, allowing you to substitute or add ingredients such as carrots, pumpkin, blueberries or even chocolate chips to create your own twist on the recipe. The possibilities are endless!
By following the simple steps in this recipe tutorial, I am sure you will be able to create your own batch of healthy and delicious muffins in no time. And not to mention, the aroma of freshly baked muffins filling up your kitchen is simply irresistible!
So what are you waiting for? Grab your apron and get baking! You won’t regret trying out this recipe, and you might just find yourself whipping up another batch as soon as you finish the last one. These gluten-free maple sweetened almond zucchini mini muffins are not only delicious but also a healthier alternative to traditional sugary snacks. Indulge in them without any guilt!
Gluten Free Maple Sweetened Almond Zucchini Mini-Muffins Recipe
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
Instructions
- Preheat the oven to 350 degrees F. Grease a mini-muffin pan.
- 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.
- 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. The bumpier the better.
- 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).
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