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.
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
Step 1
Lightly grease 18 muffin cups.
Step 2
Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
Step 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.
Step 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.
Step 5
Preheat oven to 375 degrees F (190 degrees C).
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 286 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat7g | 33% |
Cholesterol32mg | 11% |
Sodium198mg | 9% |
Total Carbohydrate40g | 15% |
Dietary Fiber4g | 15% |
Total Sugars20g | |
Protein6g | |
Vitamin C4mg | 19% |
Calcium90mg | 7% |
Iron2mg | 8% |
Potassium316mg | 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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