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Rice Zucchini Muffins

Jamie West

"I created this for my son who has many food allergies and doesn't like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into."
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40 m servings 141 cals
Original recipe yields 12 servings (1 dozen muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. Beat rice flour, rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.
  3. Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts

Per Serving: 141 calories; 2.5 g fat; 28.5 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 213 mg sodium. Full nutrition

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Read all reviews 4
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I subbed quinoa for the rice (still used rice flour) and honey for the sugar. Added raisins and walnuts to mine and chocolate chips to my boys' once they were in the pan. They came out a bit too...

I used 1/4 cup honey instead of the sugar. It took a while to get used to the rice flour taste, but these are good. I love the smell of these!

Texture horrible. and taste not great

Decent, but a bit dry. I used brown rice flour, so I will likely try again with white rice flour to see if that makes a difference.