gluten-free zucchini carrot muffins

Ingredients

• Servings: 18
• 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)

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 20 mins


• lightly grease 18 muffin cups.
• sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
• place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. add mixture to rice flour mixture.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.