Ingredients
18
18 servings
- •1 cup brown rice flour
- •½ cup tapioca starch
- •½ cup potato starch
- •2 ½ teaspoons ground cinnamon
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •½ teaspoon salt
- •¼ teaspoon ground nutmeg
- •1 pinch ground ginger
- •1 pinch ground cloves
- •½ cup quinoa
- •½ cup flax seeds
- •½ cup toasted almonds
- •¼ cup sunflower seeds
- •3 eggs, room temperature
- •1 cup plain yogurt
- •¾ cup brown sugar
- •½ cup coconut oil
- •½ cup agave nectar
- •2 teaspoons vanilla extract
- •2 cups shredded zucchini, squeezed dry
- •2 cups shredded carrot
- •1 apple, grated
- •¾ cup raisins, soaked in hot water and drained (Optional)
Instructions
- Lightly grease 18 muffin cups.
- Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
- Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
- Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 18 servings
- Calories: 286
- Carbohydrate: 40g
- Fat: 13g
- Fiber: 4g
- Protein: 6g
- Sugar: 20g
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