Gluten Free Zucchini Carrot Muffins Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
• Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
• Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
• Spoon batter into the prepared muffin cups, filling each to the top.
• Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

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.