Gluten-Free Zucchini Carrot Muffins Recipe

Name: Gluten-Free Zucchini Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice flour; 1/2 cup tapioca starch; 1/2 cup potato starch; 2 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 pinch ground ginger; 1 pinch ground cloves; 1/2 cup quinoa; 1/2 cup flax seeds; 1/2 cup toasted almonds; 1/4 cup sunflower seeds; 3 eggs, room temperature; 1 cup plain yogurt; 3/4 cup brown sugar; 1/2 cup coconut oil; 1/2 cup agave nectar; 2 teaspoons vanilla extract; 2 cups shredded zucchini, squeezed dry; 2 cups shredded carrot; 1 apple, grated; 3/4 cup raisins, soaked in hot water and drained (optional)

Servings: persons

1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
1/2 cup quinoa
1/2 cup flax seeds
1/2 cup toasted almonds
1/4 cup sunflower seeds
3 eggs, room temperature
1 cup plain yogurt
3/4 cup brown sugar
1/2 cup coconut oil
1/2 cup agave nectar
2 teaspoons vanilla extract
2 cups shredded zucchini, squeezed dry
2 cups shredded carrot
1 apple, grated
3/4 cup raisins, soaked in hot water and drained (optional)

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.

1160

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup brown rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch, 2 1/2 teaspoons ground cinnamon, and more.

Yes, Gluten-Free Zucchini Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Zucchini Carrot Muffins

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