Gluten Free Zucchini Carrot Muffins Recipe

Name: Gluten Free Zucchini Carrot Muffins
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in these unbelievably moist and delicious Gluten-Free Zucchini Carrot Muffins! Packed with wholesome ingredients like zucchini, carrots, and a blend of seeds, these muffins bake up perfectly, stay moist for days, and freeze beautifully. A healthy and satisfying treat for breakfast, brunch, or a delightful snack – perfect for gluten-free diets.

Prep Time 20 mins

Cook Time 50 mins

Calories 280.8 kcal

Protein 11g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.