RICE ZUCCHINI MUFFINS
I created this for my son who has many food allergies and doesn't like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into.
Provided by Jamie West
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 28.5 g, Fat 2.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 213.4 mg, Sugar 13.8 g
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Francis Amara
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good. They're moist and flavorful, and the zucchini doesn't overpower the other flavors.
Chevelle Harris
[email protected]These muffins were delicious! I made them for my friends and they all loved them. They're a great way to get some veggies into your diet.
Aila Awan
[email protected]I love these muffins! They're so moist and flavorful. I always add a bit of chocolate chips to the batter.
torres rinae
[email protected]These muffins were a bit bland for my taste. I think I'll add some spices to the batter next time.
Ava Eime
[email protected]I've made these muffins several times and they're always a hit. They're a great way to use up leftover zucchini.
Jeway Naseer pur
[email protected]These muffins were easy to make and they turned out great. I used gluten-free flour and they were still delicious.
Md.Robiul
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good. They're moist and flavorful, and the zucchini doesn't overpower the other flavors.
Yohanis Mulugeta
[email protected]These muffins were delicious! I made them for my friends and they all loved them. They're a great way to get some veggies into your diet.
Jay Creeper
[email protected]I love these muffins! They're so moist and flavorful. I always add a bit of chocolate chips to the batter.
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[email protected]These muffins were a bit bland for my taste. I think I'll add some spices to the batter next time.
Oching Vincent
[email protected]I've made these muffins several times and they're always a hit. They're a great way to use up leftover zucchini.
Tanzeem Hussain
[email protected]These muffins were easy to make and they turned out great. I used gluten-free flour and they were still delicious.
Sabbir Hassin
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good. They're moist and flavorful, and the zucchini doesn't overpower the other flavors.
MIAN MUDASSAR ALI
[email protected]These muffins were delicious! I made them for my kids' lunchboxes and they were a hit. They're a great way to get some veggies into their diet.
Thelma Haynes
[email protected]I loved these muffins! They were so moist and flavorful. I added a bit of cinnamon to the batter and they turned out amazing.
Damien Duran
[email protected]These muffins were a bit too dry for my taste. I think I'll add some applesauce or yogurt to the batter next time.
Juan Jaramillo
[email protected]I made these muffins yesterday and they were so good! I used brown rice flour instead of white rice flour and they turned out great. They're really moist and fluffy, and the zucchini gives them a nice sweetness. I'll definitely be making these again.
Arifatun Nessa Noha
[email protected]These muffins were delicious! I made them for breakfast this morning and they were a hit with my family. They're moist and flavorful, and the zucchini adds a nice sweetness. I will definitely be making these again.