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Chai Spiced Muffins (Gluten Free)

  • Author: Kalee
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 18 1x

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Ingredients

  • 2/3 cup brown rice flour
  • 1/4 cup potato starch
  • 1/8 cup white rice flour
  • 1/8 cup tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1/2 cup almond flour
  • 1/2 cup gluten free oats
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon dried ginger
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup brown sugar, packed
  • 3 cups shredded zucchini and/or carrots
  • 3/4 cup chopped walnuts
  • 1/2 cup coconut oil, melted
  • 4 eggs, beaten
  • 1/2 cup unsweetened almond milk + 1/2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F and grease 18 muffin cups. Mix all the dry ingredients together in big mixing bowl. Squeeze excess moisture out of zucchini/carrots* and mix zucchini/carrots into dry mixture. Mix in walnuts. Add the rest of the wet ingredients and mix well to combine. Allow the batter to sit for 10 minutes, then scoop 1/3 cup batter into each muffin cup. Bake 18-22 minutes, until cooked all the way through. Allow to cool 10 minutes before removing from pan. Enjoy!

Notes

*To squeeze extra moisture from zucchini and carrots, place them inside paper towels or cloth towel, and twist/squeeze until liquid comes out.

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