Gluten Free Zucchini Carrot Muffins

Recipe by Chef 616082
READY IN: 50mins
SERVES: 18
YIELD: 18 muffins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Lightly grease 18 muffin cups.
  • In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
  • 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.
  • In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
  • Mix the dry ingredients into the egg mixture.
  • Fold in the zucchini, carrots, apple and raisins.
  • Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
  • Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
  • Cool 10 minutes in the muffin tin before transferring to wire racks.
Advertisement