A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well.
- 1 cup brown rice flour
- 1⁄2 cup tapioca starch
- 1⁄2 cup potato starch
- 1⁄2 cup quinoa
- 1⁄2 cup flax seed
- 1⁄4 cup sunflower seeds
- 2 tablespoons pumpkin seeds
- 1⁄2 cup almonds
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon guar gum
- 2 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1 pinch ginger
- 1 pinch clove
- 3 eggs
- 1⁄2 cup vegetable oil (I use coconut)
- 1 apple, grated
- 1 cup yoghurt or 1 cup buttermilk
- 3⁄4 cup brown sugar
- 1⁄2 cup honey
- 2 teaspoons vanilla
- 2 cups zucchini, shredded and squeezed
- 2 cups carrots, shredded
- 3⁄4 cup raisins (optional)
- 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.