Gluten-Free Zucchini Carrot Muffins

This gluten-free zucchini carrot muffin recipe uses brown rice flour, tapioca starch, potato starch, ground quinoa, and flax seeds for a healthy twist.

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

Step 4

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.

Step 5

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.

Step 6

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.