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    You are in: Home / Breakfast / Gluten Free Zucchini Carrot Muffins Recipe
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    Gluten Free Zucchini Carrot Muffins

    Gluten Free Zucchini Carrot Muffins. Photo by **Jubes**

    1/2 Photos of Gluten Free Zucchini Carrot Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef# 616082's Note:

    A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well.

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    Serves: 18



    Units: US | Metric


    1. 1
      Lightly grease 18 muffin cups.
    2. 2
      In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
    3. 3
      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.
    4. 4
      In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
    5. 5
      Mix the dry ingredients into the egg mixture.
    6. 6
      Fold in the zucchini, carrots, apple and raisins.
    7. 7
      Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
    8. 8
      Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
    9. 9
      Cool 10 minutes in the muffin tin before transferring to wire racks.

    Ratings & Reviews:

    • on August 17, 2013


      I like these alot and the recipe is forgiving of substitutions: I used molasses and stevia instead of brown sugar, ground flax and quinoa (since I don't have any whole), and I totally forgot the apple. I put the sunflower and pumpkin seeds in whole, cuz I like crunch. And they are good! I think I'll add a little more spice next time.

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    • on May 02, 2008


      Great muffins. A long ingredient list but they really came together surprisingly quickly. I love that these muffins use brown rice flour with the added quinoa, almond, flax and seeds for fibre (that you really cant taste is in these muffins at all either). I used xanthan gum as I dont have guar gum and when I went to add my raisins realised that I only had a pack of mixed dried fruits. I added the fruit and am glad that I did. As I said before great muffins and they really are incredibly moist and dont taste as though they are gluten-free at all. My daughters are both enjoying one each now as well. Thanks for a great recipe and I'll be back to post a photo a little later. *Reviewed for PAC Spring 08* :) :) :) :) :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gluten Free Zucchini Carrot Muffins

    Serving Size: 1 (121 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 280.8
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 1.9 g
    Cholesterol 37.0 mg
    Sodium 205.3 mg
    Total Carbohydrate 36.7 g
    Dietary Fiber 3.8 g
    Sugars 19.4 g
    Protein 5.8 g

    The following items or measurements are not included:

    tapioca starch

    guar gum

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