These gluten free mni muffins are loaded with veggies. But you still need a little flour to bind the mixture together. In this case, it's a simple blend of brown rice flour, tapioca starch, and potato starch. They turn out so nice and tender!
Shred the zucchini and carrots. No need to drain them.
Sift or whisk the brown rice flour, tapioca starch, potato starch, cinnamon, salt, and baking soda together in a bowl.
Then stir melted butter, maple syrup (or honey), egg, and vanilla extract together in a separate large mixing bowl.
Add the dry mixture to the mixing bowl and stir until just combined.
Fold in the shredded zucchini and carrots plus some raisins until evenly distributed.
Divide the batter between the wells of a greased mini muffin pan. Bake at 350°F for 15-20 minutes.
Let cool slightly before removing the muffins from the pan.
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