Delicious Gluten-Free Zucchini Carrot Muffins Recipe

Name: Delicious Gluten-Free Zucchini Carrot Muffins Recipe
Total time: 1 hr 30 mins
Ingredients: 1 cup brown rice flour; 0.5 cup tapioca starch; 0.5 cup potato starch; 2.5 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg; 1 pinch ground ginger; 1 pinch ground cloves; 0.5 cup quinoa; 0.5 cup flax seeds; 0.5 cup toasted almonds; 0.25 cup sunflower seeds; 1 cup plain yogurt; 0.75 cup brown sugar; 3 eggs, room temperature; 0.5 cup coconut oil; 0.5 cup agave nectar; 2 teaspoons vanilla extract; 2 cups shredded zucchini, squeezed dry; 2 cups shredded carrot; 1 apple, grated; 0.75 cup raisins, soaked in hot water and drained

When I needed a gluten-free option, I adapted my zucchini carrot muffin recipe, and this version turned out better than the original! These gluten-free muffins are a family favorite, and I always try to keep some stashed in the freezer.

Total time1 hr 30 mins
Prep time25 mins
Cook time25 mins
Yield1 1/2 dozen muffins, 18

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Servings

Instructions

Prepare your muffin tin by lightly greasing 18 muffin cups.
In a large bowl, sift together brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves.
Grind quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder until finely ground. Add this mixture to the rice flour mixture and combine thoroughly.
In a separate large bowl, beat together yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla until well combined. Gently stir in the rice flour mixture until just blended. Fold in the zucchini, carrot, apple, and raisins. Divide the batter evenly among the prepared muffin cups. Let the batter rest at room temperature for 30 minutes.
Preheat your oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 286 kcal
Fat Content: 13 g
Fiber Content: 4 g
Sugar Content: 20 g
Sodium Content: 198 mg
Protein Content: 6 g
Cholesterol Content: 32 mg
Carbohydrate Content: 40 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g