Rice Zucchini Muffins

Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

By Jamie West

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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
1 dozen muffins
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.

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  • 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.

  • 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; protein 1.3g; carbohydrates 28.5g; fat 2.5g; sodium 213.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Heather
Rating: 4 stars
08/14/2013
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 moist on the bottom and stuck to the wrapper so I need to work on adjusting the other ingredients (maybe less applesauce?) to get a more muffin-y texture. But the taste is DELICIOUS! I just went GF and was craving something "bready". Read More
Helpful
(1)

Most helpful critical review

Judy
Rating: 2 stars
09/13/2017
Texture horrible. and taste not great Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Heather
Rating: 4 stars
08/14/2013
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 moist on the bottom and stuck to the wrapper so I need to work on adjusting the other ingredients (maybe less applesauce?) to get a more muffin-y texture. But the taste is DELICIOUS! I just went GF and was craving something "bready". Read More
Helpful
(1)
sueb
Rating: 5 stars
03/15/2013
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! Read More
Helpful
(1)
Judy
Rating: 2 stars
09/12/2017
Texture horrible. and taste not great Read More
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StumpHouse
Rating: 4 stars
06/25/2013
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. Read More
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