Gluten-Free Zucchini Carrot Muffins

Ground quinoa and flax seeds add a healthy twist to these gluten-free zucchini carrot muffins, made with brown rice flour, tapioca starch, and potato starch.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 286 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 cup plain yogurt
• 1 pinch ground cloves
• 3 eggs, room temperature
• 1 pinch ground ginger
• 1 cup brown rice flour
• 2 cups shredded zucchini, squeezed dry
• 1 apple, grated
• 2 cups shredded carrot
• 0.5 teaspoon salt
• 0.75 cup brown sugar
• 0.25 teaspoon ground nutmeg
• 2.5 teaspoons ground cinnamon
• 0.5 cup agave nectar
• 0.5 cup flax seeds
• 0.5 cup quinoa
• 0.5 cup coconut oil
• 0.5 cup tapioca starch
• 0.25 cup sunflower seeds
• 0.5 cup toasted almonds
• 0.5 cup potato starch
• 0.75 cup raisins, soaked in hot water and drained

Recipe Instructions

Step 1

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

Step 2

Lightly grease 18 muffin cups.

Step 3

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

Step 4

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

Step 5

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

Step 6

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