Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.64 Kcal (430 kJ) | ||
| Calories from fat | 33.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 7.71mg | 3% | |
| Sodium | 85.81mg | 4% | |
| Potassium | 151.32mg | 3% | |
| Total Carbs | 13.29g | 4% | |
| Sugars | 4.72g | 19% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 297.14 Kcal (1244 kJ) | ||
| Calories from fat | 97.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 6% | |
|---|---|---|---|
| Cholesterol | 22.32mg | 3% | |
| Sodium | 248.41mg | 4% | |
| Potassium | 438.07mg | 3% | |
| Total Carbs | 38.48g | 4% | |
| Sugars | 13.66g | 19% | |
| Dietary Fiber | 2.93g | 4% | |
| Protein | 13.3g | 9% | |
| Vitamin C | 9.7mg | 6% | |
| Iron | 1.3mg | 2% | |
| Calcium | 131.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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