Recipe by Jamie West
"I created this for my son who has many food allergies and doesn't like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into."
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I subbed quinoa for the rice (still used rice flour) and honey for the sugar. Added raisins and walnuts to mine and chocolate chips to my boys' once they were in the pan. They came out a bit too moist on the bottom, and stuck to the wrapper, so I need to work on adjusting the other ingredients (maybe less applesauce?) to get a more muffin-y texture. But the taste is DELICIOUS! I just went GF and was craving something "bready".
Decent, but a bit dry. I used brown rice flour, so I will likely try again with white rice flour to see if that makes a difference.
I used 1/4 cup honey instead of the sugar. It took a while to get used to the rice flour taste, but these are good. I love the smell of these!
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 23
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These muffins are moist and tasty, and freeze well.