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Gluten Free Zucchini Carrot Muffins

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Ingredients

Adjust Servings:
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

Nutritional information

280.8
Calories
120 g
Calories From Fat
13.4 g
Total Fat
1.9 g
Saturated Fat
37 mg
Cholesterol
205.4 mg
Sodium
36.8 g
Carbs
3.8 g
Dietary Fiber
19.5 g
Sugars
5.8 g
Protein
121g
Serving Size

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Gluten Free Zucchini Carrot Muffins

Features:
    Cuisine:

    I like these alot and the recipe is forgiving of substitutions: 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.

    • 70 min
    • Serves 18
    • Easy

    Ingredients

    Directions

    Share

    Gluten Free Zucchini Carrot Muffins, A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well , I like these alot and the recipe is forgiving of substitutions: 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 , I like these alot and the recipe is forgiving of substitutions: 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


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    Steps

    1
    Done

    Lightly Grease 18 Muffin Cups.

    2
    Done

    in a Medium Bowl, Sift Together the Brown Rice Flour, Tapioca Starch, Potato Starch, Salt, Baking Soda, Baking Powder, Guar Gum and Spices.

    3
    Done

    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
    Done

    in a Separate Bowl, Beat Together Eggs, Oil, Yoghurt, Sugar, Honey and Vanilla.

    5
    Done

    Mix the Dry Ingredients Into the Egg Mixture.

    6
    Done

    Fold in the Zucchini, Carrots, Apple and Raisins.

    7
    Done

    Scoop Into the Prepared Muffins Cups and Let Stand For 30 Minutes While Preheating Oven to 375 Degrees.

    8
    Done

    Bake For 25 to 30 Minutes Until Golden Brown and a Toothpick Inserted in Centre Comes Out Clean.

    9
    Done

    Cool 10 Minutes in the Muffin Tin Before Transferring to Wire Racks.

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    Jacob Hernandez

    Taco titan serving up authentic Mexican street food with a modern twist.

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