Gluten-Free Zucchini Carrot Muffins

Ingredients

• 1 cup brown rice flour
• 0.5 cups tapioca starch
• 0.5 cups potato starch
• 2.5 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves
• 0.5 cups quinoa
• 0.5 cups flax seeds
• 0.5 cups toasted almonds
• 0.25 cups sunflower seeds
• 1 cup plain yogurt
• 0.75 cups brown sugar
• 3 large eggs , room temperature
• 0.5 cups coconut oil
• 0.5 cups agave nectar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini , squeezed dry
• 2 cups shredded carrot
• 1 medium apple , grated
• 0.75 cups raisins , Optional

Instructions

1. 1

   Lightly grease 18 muffin cups.

2. 2

   Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.

3. 3

   Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.

4. 4

   Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.

5. 5

   Preheat the oven to 375 degrees F (190 degrees C).

6. 6

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.