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

    Average Rating:

    2 Total Reviews

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    • 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* :) :) :) :) :)

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    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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