A delicious healthy gluten-free muffin.
These muffins bake thoroughly, stay moist for days, and freeze well.
|Prep time||20 minutes|
|Cooking time||50 minutes|
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 tbsp pumpkin seeds
1/2 cup almonds
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp guar gum
2 1/2 tsp cinnamon
1/4 tsp nutmeg
1 pinch ginger
1 pinch clove
1/2 cup vegetable oil (the recipe author uses coconut)
1 apple, grated
1 cup yogurt or buttermilk
3/4 cup brown sugar
1/2 cup honey
2 tsp vanilla
2 cups zucchini, shredded and squeezed
2 cups carrots, shredded
3/4 cup raisins (optional)
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 seed, 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, yogurt, 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 muffin 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 center comes out clean.
9 – Cool 10 minutes in the muffin tin before transferring to wire racks.
|Category||Bread and Rolls|
|Tags||breakfast Brown rice flour coffee Guar gum Potato starch Quinoa Tapioca starch|