Ingredients

The following ingredients have 4 Servings
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 2 Tablespoons potato starch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons butter, (melted and cooled)
  • 1/2 cup pure maple syrup (or honey)
  • 1 large egg, (beaten)
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • 1/2 cup finely grated carrot
  • 1/2 cup raisins

Instruction

  • Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
  • Sift or whisk together the brown rice flour, tapioca starch, potato starch, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  • In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
  • Add the flour mixture to the wet ingredients and stir together until just barely combined.
  • Add the zucchini, carrot and raisins and stir gently until just distributed.
  • Fill each cup in the mini muffin pan approximately ¾ full (I use a small cookie scoop slightly overfilled).
  • Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Let cool slightly before running a butter knife around the edge and removing the muffins from the pan.