Muffins Made with Zucchini and Carrots, No Gluten

Ingredients 0/24

Step 1

Start by lightly greasing a muffin tin with 18 cups. In a bowl, sift together the brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves.

Step 2

Put the quinoa, flax seeds, almonds, and sunflower seeds into a coffee grinder and pulse until they’re finely ground. Add this nutty mixture to the dry ingredients and stir to combine.

Step 3

In a large bowl, whisk the eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract until smooth. Gently fold the dry ingredients into the wet mixture until just blended. Then, stir in the zucchini, carrot, apple, and raisins.

Step 4

Divide the batter evenly among the muffin cups and let them sit for about 30 minutes—it helps the flavors come together and the muffins rise nicely.

Step 5

While the batter is resting, preheat your oven to 375°F (190°C). Bake the muffins for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.