These muffins make tasty snacks.
I like to make and freeze a batch to defrost for an accompaniment to lunch or a
snack on car rides.
1 cup grated carrots (250
½ cup agave syrup (125 mL)
½ cup rice milk (125 mL)
6 tbsp melted butter (90
¼ cup grated zucchini (50 mL)
? cup ground
chia (Salba) (75 mL)
1¾ cup brown rice flour (425
¼ cup tapioca starch (50 mL)
2 tsp baking powder (10
1 tsp baking soda (5
1 tsp cinnamon (5
the bananas in a mixer. Beat in eggs. Add carrots, agave syrup, rice milk,
butter, zucchini, and chia; mix well and let sit for 5 minutes.
another bowl, stir together rice flour, tapioca, baking powder, baking soda,
and cinnamon. Add dry ingredients to wet ingredients and mix thoroughly.
into 36 greased or paper-lined mini muffin cups and bake in 325ºF (160ºC) oven
for about 25 minutes or until muffins are golden and lightly spring back when
touched. Makes about 36 mini muffins.
A healthy gluten-free,
sugar-free, dairy-free snack containing beta carotene, potassium, fibre,
protein, and trace minerals.
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