Sweet-Tooth Saturday: Gluten-Free Carrot-Zucchini Mini-Muffins

What a long title!  It took me all the way to Sunday to write it and THAT’S why this post is a day late….yeah…it has nothing to do with eating take-out from one of our favorite Mexican Restaurants, feeling stuffed and sleepy, and going to bed.  I know I should have stayed up late and blogged for you my dear readers but, y’know, life happens!  : )

Today we were invited to some friends’ for coffee on the patio and I decided to make somethin’ yummy, breakfast-y and gluten-free  (one of the friends is gluten-intolerant).  I also found a few more zucchini in the garden–what a surprise!  This recipe was on Food Network yesterday and it caught my attention because of the zucchini plus the added bonus of being gluten-free.

Check out how cute these little muffins are:

The grape seed oil, almond flour and brown rice flour can be found at natural groceries or at larger groceries in the baking aisle.

  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup maple syrup
  • 1/3 cup grape seed oil
  • 1 egg
  • 1 grated (small) zucchini (about 1/2-3/4 cup)
  • 1 grated carrot (about 1/2-3/4 cup)
  • 1/2 cup dried apricots, diced (the original recipe called for raisins)

Preheat oven to 350F.  Line 36 mini-muffins with paper liners. (The muffins are very difficult to remove from the pans if you don’t use liners!)

Mix almond flour, rice flour, baking soda, baking powder, salt, cinnamon together.

Whisk together maple syrup, oil and egg.

Add grated carrot and zucchini to the wet ingredients.

Mix the dry ingredients into the wet.

Stir the apricots in until evenly distributed through the batter.

Use a small, 1-TBSP scoop to place batter in the 36 lined mini-muffins.  Bake for 15-18 minutes–until a toothpick inserted into the center of a muffin comes out with just a couple moist crumbs attached.  The centers will be a bit flat or curved in.  Cool in pans on racks.

Frost with a cream cheese-honey frosting, sprinkle with powdered sugar, or leave them plain, like I did. 

Light, moist, perfect little bites of good-for-you yumminess. They are a bit on the delicate side, and were a bit difficult to get out of the liners all in one piece.  I’ll do a bit more research on gluten-free baking to see if I can find an ingredient to fix that–xanthan gum maybe?  It ought to be yummy experimenting!

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Filed under breakfast, dessert, Garden produce, Gluten-free, recipe

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