- 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)
- 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.