Gluten-Free Zucchini Carrot Muffins

Prep Time:
25 mins

Cook Time:
25 mins

Additional Time:
40 mins

Total Time:
1 hr 30 mins

Servings:
18

Yield:
1 1/2 dozen muffins

Ingredients

Directions

Lightly grease 18 muffin cups.

Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.

Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.

Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts (per serving)