A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well.
- 236.59 ml brown rice flour
- 118.29 ml tapioca starch
- 118.29 ml potato starch
- 118.29 ml quinoa
- 118.29 ml flax seed
- 59.14 ml sunflower seeds
- 29.58 ml pumpkin seeds
- 118.29 ml almonds
- 2.46 ml salt
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml guar gum
- 12.32 ml cinnamon
- 1.23 ml nutmeg
- 0.25 ml ginger
- 0.25 ml clove
- 3 eggs
- 118.29 ml vegetable oil (I use coconut)
- 1 apple, grated
- 236.59 ml yoghurt or 236.59 ml buttermilk
- 177.44 ml brown sugar
- 118.29 ml honey
- 9.85 ml vanilla
- 473.18 ml zucchini, shredded and squeezed
- 473.18 ml carrots, shredded
- 177.44 ml 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.
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.
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* :) :) :) :) :)