Gluten-Free Zucchini Carrot Muffins

4.5
(2)

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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Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
Servings:
18
Yield:
18 muffins

Ingredients

  • 1 cup brown rice flour

  • ½ cup tapioca starch

  • ½ cup potato starch

  • 2 ½ teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 1 pinch ground ginger

  • 1 pinch ground cloves

  • ½ cup quinoa

  • ½ cup flax seeds

  • ½ cup toasted almonds

  • ¼ cup sunflower seeds

  • 3 eggs, room temperature

  • 1 cup plain yogurt

  • ¾ cup brown sugar

  • ½ cup coconut oil

  • ½ cup agave nectar

  • 2 teaspoons vanilla extract

  • 2 cups shredded zucchini, squeezed dry

  • 2 cups shredded carrot

  • 1 apple, grated

  • ¾ cup raisins, soaked in hot water and drained (Optional)

Directions

  1. Lightly grease 18 muffin cups.

  2. Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.

  3. Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.

  4. 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.

  5. Preheat oven to 375 degrees F (190 degrees C).

  6. 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 (per serving)

286 Calories
13g Fat
40g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 286
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 33%
Cholesterol 32mg 11%
Sodium 198mg 9%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 15%
Total Sugars 20g
Protein 6g
Vitamin C 4mg 19%
Calcium 90mg 7%
Iron 2mg 8%
Potassium 316mg 7%

* 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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