Zutaten für Gluten Free Zucchini Carrot Muffins
- 1 ½ cups brown rice flour
- ½ cup tapioca starch
- ½ cup potato starch
- ½ cup quinoa
- Flax Seed
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup slivered almonds
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon guar gum
- Cinnamon
- Nutmeg
- Ginger
- Clove
- 2 large eggs
- Vegetable Oil
- 1 medium apple (grated)
- ½ cup plain yogurt
- Brown Sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup grated carrots
- ½ cup raisins
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Zubereitung von Gluten Free Zucchini Carrot Muffins
- Preheat oven to 375°F (190°C). Lightly grease an 18-cup muffin tin.
- In a large bowl, whisk together: 1 ½ cups brown rice flour, ½ cup tapioca starch, ½ cup potato starch, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon guar gum, 1 teaspoon cinnamon, ½ teaspoon nutmeg.
- In a food processor or high-powered blender, finely grind: ½ cup quinoa, ¼ cup flax seeds, ¼ cup sunflower seeds, ¼ cup pumpkin seeds, ¼ cup slivered almonds.
- Add the ground seed and nut mixture to the dry ingredients and whisk until well combined.
- In a separate bowl, whisk together: 2 large eggs, ½ cup vegetable oil, ½ cup plain yogurt, ¾ cup granulated sugar, ¼ cup honey, 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in: 1 cup grated zucchini, 1 cup grated carrots, 1 medium apple (grated), ½ cup raisins.
- Fill muffin cups about ¾ full. Let stand for 15 minutes.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
9g
Carbs
12g
