"I was in the process of tweaking a Zucchini Carrot Muffin recipe to my taste when we found out we couldn't have gluten. This recipe is now better that any of the gluten efforts. I try to keep these in the freezer, but have trouble staying ahead of the crowd."
Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.