Ingredients
12
12 servings
- •1 cup rice flour
- •1 cup cooked rice
- •¾ cup white sugar
- •½ cup applesauce
- •2 tablespoons vegetable oil
- •1 teaspoon vanilla extract
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •½ teaspoon salt
- •¼ teaspoon baking powder
- •1 cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- Beat rice flour, rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.
- Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 141
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 1g
- Protein: 1g
- Sugar: 14g
Related Recipes
Zucchini-Chocolate Chip Muffins
Lemon Zucchini Muffins
Happy Apple Zucchini Muffins
Chocolate-Cinnamon Zucchini Bread
Moistest Sugar-Free Zucchini Muffins Ever
Chocolate Zucchini Muffins
Zucchini Bread Pancakes
Zucchini Cupcakes with Chocolate Chips
Banana Zucchini Bread Muffins
Zucchini Yogurt Multigrain Muffins
Sour Cream Zucchini Bread
