Gluten-Free Tahini Zucchini Muffins
22 muffins (about 2 trays)
1-2 zucchini (2 cups grated and wrung) 2 cups Anthony’s Goods Brown Rice Flour ½ cup Anthony’s Goods Blanched Almond Flour ½ cup Anthony’s Goods Arrowroot Flour Powder 2 tsp baking powder 1 tsp baking soda 1 tsp salt 3 tsp ground Anthony’s Goods Cassia Cinnamon Powder 1 tsp ground cardamom 1 cup Anthony’s Goods Cane Sugar ½ cup Anthony’s Goods Organic Coconut Sugar 4 eggs, room temperature ⅔ cup tahini ⅔ cup coconut oil, melted and cooled 2 tsp vanilla extract White sesame seeds, dried rose petals and more cane sugar for topping
Grate the zucchini using a box grater (large holes). Take the grated zucchini by the handful and squeeze it over the sink to get rid of as much liquid as possible. Once you’re done wringing out the entire batch, fluff it up and measure out 2 cups. Set aside. In a large bowl, whisk together the brown rice flour, almond flour, arrowroot flour, baking soda, baking powder, salt, cinnamon and cardamom. In another bowl, whisk together the sugar and eggs. Then mix in the zucchini, coconut oil, tahini and vanilla. Add the zucchini mixture into the flour mixture and mix until combined. Preheat the oven to 375F and line a muffin tin with liners (or grease with coconut oil). Pour the batter evenly, ¾ of the way into each hole. Sprinkle each one with sesame seeds and cane sugar. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Remove from the tin to cool.