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Gluten-Free Zucchini Carrot Muffins


"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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1 h 20 m servings 286 cals
Original recipe yields 18 servings (18 muffins)

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  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; 12.7 g fat; 40.3 g carbohydrates; 5.6 g protein; 32 mg cholesterol; 198 mg sodium. Full nutrition

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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 end...

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...