Gluten Free Zucchini Carrot Muffins

By HazyWaters

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

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)

Details

Servings 1
Preparation time 20mins
Cooking time 50mins
Adapted from breakfast.food.com

Preparation

Step 1

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.