Rice Zucchini Muffins

Rice Zucchini Muffins

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Jamie West
Recipe by  Jamie West

“I created this for my son who has many food allergies and doesn't like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. Beat rice flour, rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.
  3. Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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Reviews (3)

Rate This Recipe
hnoel
0

hnoel

I subbed quinoa for the rice (still used rice flour) and honey for the sugar. Added raisins and walnuts to mine and chocolate chips to my boys' once they were in the pan. They came out a bit too moist on the bottom, and stuck to the wrapper, so I need to work on adjusting the other ingredients (maybe less applesauce?) to get a more muffin-y texture. But the taste is DELICIOUS! I just went GF and was craving something "bready".

StumpHouse
0

StumpHouse

Decent, but a bit dry. I used brown rice flour, so I will likely try again with white rice flour to see if that makes a difference.

sueb
0

sueb

I used 1/4 cup honey instead of the sugar. It took a while to get used to the rice flour taste, but these are good. I love the smell of these!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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