Gluten-Free Zucchini Carrot Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Lightly grease 18 muffin cups.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.'}

📊 Nutrition Facts

Per serving (18 servings total)