GLUTEN FREE ZUCCHINI CARROT MUFFINS
A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well.
Provided by Chef 616082
Categories Quick Breads
Time 50m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 26
Steps:
- Lightly grease 18 muffin cups.
- In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
- Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
- In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
- Mix the dry ingredients into the egg mixture.
- Fold in the zucchini, carrots, apple and raisins.
- Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
- Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
- Cool 10 minutes in the muffin tin before transferring to wire racks.
Nutrition Facts : Calories 280.8, Fat 13.4, SaturatedFat 1.9, Cholesterol 37, Sodium 205.4, Carbohydrate 36.8, Fiber 3.8, Sugar 19.5, Protein 5.8
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Kopano Gakeitumele
[email protected]I'm always looking for ways to incorporate more vegetables into my diet, and these muffins are a great way to do just that. They're packed with zucchini and carrot, which makes them a nutritious and delicious snack or breakfast option.
Mohammad Akbar Hussain
[email protected]Muffins are my favorite baked good, and these gluten-free zucchini carrot muffins are no exception. They're incredibly moist and flavorful, with a perfect balance of sweetness and spice. I'll definitely be making these again and again!
Jisen Arben
[email protected]These muffins are a testament to the fact that gluten-free baking can be just as delicious as traditional baking. They're light, fluffy, and packed with flavor. I love the addition of zucchini and carrot, which give the muffins a moist and nutritious
Abid Solangi
[email protected]I'm a big fan of carrots, so I was drawn to this recipe. The muffins have a lovely carrot flavor that's perfectly balanced by the sweetness of the zucchini. They're also incredibly moist and have a great texture.
Frost kain
[email protected]I love zucchini bread, so I was excited to try these muffins. I wasn't disappointed! They're just as moist and flavorful as the bread, but in a more convenient muffin form. Perfect for on-the-go snacking.
haris baloch
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, with a tender crumb and a delicious flavor. The zucchini and carrot add a subtle sweetness and moisture that makes these muffins irresistible.
Malik Muzaffar
[email protected]These muffins are a lifesaver for busy mornings. I can whip up a batch in no time and they're always a hit with my kids. They love the sweet flavor and the fact that they're packed with veggies.
Mark Samhoon
[email protected]As a gluten-free baker, I'm always on the lookout for new and tasty recipes. These muffins exceeded my expectations! They're incredibly moist and flavorful, and the gluten-free flour blend didn't compromise the texture at all. Highly recommended!
GOLDEN CARGO
[email protected]I was looking for a healthier muffin recipe and this one fit the bill perfectly. The muffins are packed with veggies and have a naturally sweet flavor. They're perfect for a quick breakfast or snack.
Petar Milojkovic
[email protected]These muffins turned out absolutely delicious! The combination of zucchini and carrot gave them a moist and flavorful texture, while the gluten-free flour blend made them light and airy. I'll definitely be adding this recipe to my regular baking rota