Gluten Free Zucchini Carrot Muffins

Submitted by Chef 616082

"A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well."

 

• Ready In: 50mins
• Ingredients: 26
• Yields: 18 muffins
• Serves: 18

ingredients

• 1 cup brown rice flour
• 1⁄2 cup tapioca starch
• 1⁄2 cup potato starch
• 1⁄2 cup quinoa
• 1⁄2 cup flax seed
• 1⁄4 cup sunflower seeds
• 2 tablespoons pumpkin seeds
• 1⁄2 cup almonds
• 1⁄2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon guar gum
• 2 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon nutmeg
• 1 pinch ginger
• 1 pinch clove
• 3 eggs
• 1⁄2 cup vegetable oil (I use coconut)
• 1 apple, grated
• 1 cup yoghurt or 1 cup buttermilk
• 3⁄4 cup brown sugar
• 1⁄2 cup honey
• 2 teaspoons vanilla
• 2 cups zucchini, shredded and squeezed
• 2 cups carrots, shredded
• 3⁄4 cup raisins (optional)

directions

1. Lightly grease 18 muffin cups.
2. In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
3. Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
4. In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
5. Mix the dry ingredients into the egg mixture.
6. Fold in the zucchini, carrots, apple and raisins.
7. Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
8. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
9. Cool 10 minutes in the muffin tin before transferring to wire racks.

Reviews

[jcrozier]

I like these alot and the recipe is forgiving of substitutions: I used molasses and stevia instead of brown sugar, ground flax and quinoa (since I don't have any whole), and I totally forgot the apple. I put the sunflower and pumpkin seeds in whole, cuz I like crunch. And they are good! I think I'll add a little more spice next time.

 

[Jubes]

Great muffins. A long ingredient list but they really came together surprisingly quickly. I love that these muffins use brown rice flour with the added quinoa, almond, flax and seeds for fibre (that you really cant taste is in these muffins at all either). I used xanthan gum as I dont have guar gum and when I went to add my raisins realised that I only had a pack of mixed dried fruits. I added the fruit and am glad that I did. As I said before great muffins and they really are incredibly moist and dont taste as though they are gluten-free at all. My daughters are both enjoying one each now as well. Thanks for a great recipe and I'll be back to post a photo a little later. *Reviewed for PAC Spring 08* :) :) :) :) :)