Rice Zucchini Muffins

4.0
(5)

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.

1
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
12
Yield:
1 dozen muffins

Ingredients

  • 1 cup rice flour

  • 1 cup cooked rice

  • ¾ cup white sugar

  • ½ cup applesauce

  • 2 tablespoons vegetable oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon baking powder

  • 1 cup shredded zucchini

Directions

  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
3g Fat
29g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 141
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 2%
Sodium 213mg 9%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 3%
Total Sugars 14g
Protein 1g
Vitamin C 2mg 10%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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