Gluten-Free Zucchini Carrot Muffins Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Gluten-Free Zucchini Carrot Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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