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.

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Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease 18 muffin cups.

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  • 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.

Nutrition Facts

286 calories; protein 5.6g 11% DV; carbohydrates 40.3g 13% DV; fat 12.7g 20% DV; cholesterol 31.8mg 11% DV; sodium 197.6mg 8% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
08/03/2016
Great recipe. I substituted 2 cups Pamela's Gluten Free Baking Mix for the brown rice flour tapioca starch and potato starch (it includes those same ingredients). I left the rest as is and ended up with 30 standard-size muffins. They came out moist which is not usually the case with gluten-free baking. They're not very sweet which worked well for me but they're still flavorful. Read More
(5)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/03/2016
Great recipe. I substituted 2 cups Pamela's Gluten Free Baking Mix for the brown rice flour tapioca starch and potato starch (it includes those same ingredients). I left the rest as is and ended up with 30 standard-size muffins. They came out moist which is not usually the case with gluten-free baking. They're not very sweet which worked well for me but they're still flavorful. Read More
(5)
Rating: 5 stars
12/06/2016
Great muffins even if your not gluten -free. My family loves them. They're not really sweet-just perfect. They go great as an accompaniment to soup on a cold day. I've made them 3 times and I can't recommend any changes. The only down side is the number of ingredients. Read More
(1)