RICE ZUCCHINI MUFFINS
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.
Provided by Jamie West
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- 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.
- 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.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 28.5 g, Fat 2.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 213.4 mg, Sugar 13.8 g
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Riaz Butt
[email protected]I'm not a big fan of zucchini, but these muffins were actually really good. The zucchini flavor is very mild, and the muffins are nice and moist.
Roja Moni
[email protected]These muffins are a great way to use up leftover rice, and they're also a healthy and delicious snack.
Khan Zeb
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Toya Mechell
[email protected]5 stars!
Sthembelenkosini Shwabede
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can sneak some veggies into my kids without them even noticing.
JustNicholas
[email protected]I'm not a big fan of zucchini, but these muffins were actually really good. The zucchini flavor is very mild, and the muffins are nice and moist.
Anguza Yaba Muhammed
[email protected]These muffins are a great way to use up leftover rice. They're also a healthy and delicious snack.
Talent Faith
[email protected]Meh.
Abdo Elsyd
[email protected]I was pleasantly surprised by how easy these muffins were to make. I didn't have any zucchini on hand, so I used grated carrots instead. They turned out great!
Muzammil Yasin
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a nice balance of sweetness from the zucchini and crunch from the rice. I'll definitely be making these again.