Easy 82 min

Gluten-Free Zucchini Carrot Muffins

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Prep

35 min

Cook

47 min

Total

82 min

Ingredients (24)

1 cup brown rice flour g

½ cup tapioca starch g

½ cup potato starch g

2 ½ teaspoons ground cinnamon g

1 teaspoon baking soda g

1 teaspoon baking powder g

½ teaspoon salt g

¼ teaspoon ground nutmeg g

1 pinch ground ginger g

1 pinch ground cloves g

½ cup quinoa g

½ cup flax seeds g

½ cup toasted almonds g

¼ cup sunflower seeds g

1 cup plain yogurt g

¾ cup brown sugar g

3 large eggs, room temperature g

½ cup coconut oil g

½ cup agave nectar g

2 teaspoons vanilla extract g

2 cups shredded zucchini, squeezed dry g

2 cups shredded carrot g

1 medium apple, grated g

¾ cup raisins, soaked in hot water and drained (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Lightly grease 18 muffin cups.

Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.

Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.

Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.