Rice Zucchini Muffins
Ingredients40 m servings 141 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- 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.
Per Serving: 141 calories; 2.5 g fat; 28.5 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 213 mg sodium. Full nutrition
ReviewsRead all reviews 4
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!