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Gluten-Free Zucchini Carrot Muffins
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Healthy zucchini-carrot muffins with ground quinoa, flax seeds, and gluten-free flours.
Ingredients:
  • 1 cup brown rice flour
  • 0.5 cup tapioca starch
  • 0.5 cup potato starch
  • 2.5 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.25 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves
  • 0.5 cup quinoa
  • 0.5 cup flax seeds
  • 0.5 cup toasted almonds
  • 0.25 cup sunflower seeds
  • 3 eggs, room temperature
  • 1 cup plain yogurt
  • 0.75 cup brown sugar
  • 0.5 cup coconut oil
  • 0.5 cup agave nectar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 2 cups shredded carrot
  • 1 apple, grated
  • 0.75 cup raisins, soaked in hot water and drained
Instructions:
  • Grease 18 muffin cups with a light touch.
  • Combine brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl and sift together.
  • Grind quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder until finely ground. Mix it into the rice flour mixture.
  • In a large bowl, whisk together eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract until smooth. Gently mix in the rice flour mixture until just combined. Fold in zucchini, carrot, apple, and raisins until evenly distributed. Divide the batter into muffin cups and allow it to rest for 30 minutes before baking.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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