Description
I was in the process of tweaking a Zucchini Carrot Muffin recipe to my taste when we found out we couldn’t have gluten. This recipe is now better that any of the gluten efforts. I try to keep these in the freezer, but have trouble staying ahead of the crowd.
Ingredients
- 1 cup brown rice flour
- ½ cup tapioca starch
- ½ cup potato starch
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- ½ cup quinoa
- ½ cup flax seeds
- ½ cup toasted almonds
- ¼ cup sunflower seeds
- 3 eggs, room temperature
- 1 cup plain yogurt
- ¾ cup brown sugar
- ½ cup coconut oil
- ½ cup agave nectar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, squeezed dry
- 2 cups shredded carrot
- 1 apple, grated
- ¾ cup raisins, soaked in hot water and drained (Optional)
Instructions
- Lightly grease 18 muffin cups.
- Sift brown rice flour
- tapioca starch
- potato starch
- cinnamon
- baking soda
- baking powder
- salt
- nutmeg
- ginger
- and cloves in a bowl.
- Place quinoa
- flax seeds
- almonds
- and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
- Beat eggs
- yogurt
- brown sugar
- coconut oil
- agave nectar
- and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini
- carrot
- apple
- and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 20 mins
Servings: 18