Gluten-Free Zucchini Carrot Muffins

Ingredients

• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves
• 1/2 cup quinoa
• 1/2 cup flax seeds
• 1/2 cup toasted almonds
• 1/4 cup sunflower seeds
• 3 eggs, room temperature
• 1 cup plain yogurt
• 3/4 cup brown sugar
• 1/2 cup coconut oil
• 1/2 cup agave nectar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini, squeezed dry
• 2 cups shredded carrot
• 1 apple, grated
• 3/4 cup raisins, soaked in hot water and drained (optional)

Directions

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.