For best results, squeeze out as much excess moisture as possible from the shredded zucchini before adding it to the batter. If you don't have applesauce, you can substitute with mashed banana or pumpkin puree. These muffins are delicious served warm with a dollop of dairy-free yogurt or a sprinkle of powdered sugar. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Rice Zucchini Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS16
Delightfully moist and subtly sweet, these rice zucchini muffins are a fantastic way to sneak in some greens. Crafted to be allergy-friendly, they're free from wheat, eggs, and dairy, making them a treat everyone can enjoy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium213 mg
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Sugar14 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Prepare a muffin tin with either grease or paper liners. (5 minutes)
02
StepIn a large mixing bowl, combine the rice flour, cooked rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder. Use an electric mixer to beat the ingredients together until well combined, approximately 2 minutes.
03
StepGently fold in the shredded zucchini until evenly distributed throughout the batter. Be careful not to overmix. (1 minute)
04
StepFill each muffin cup about 2/3 full with the batter. (5 minutes)
05
StepBake in the preheated oven for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (25-30 minutes)
06
StepRemove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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RECIPE REVIEWS
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Please Rate
Mike Moore
Jun 28, 2025I added some chocolate chips to the batter, and they were a hit!
Kristopher Larson
Jun 2, 2025These muffins were a lifesaver for my child with multiple allergies! Thank you!
Fatima Howe
May 27, 2025Easy to follow recipe and a great way to use up leftover rice and zucchini!
Gussie Rath
May 7, 2025I was surprised at how moist and delicious these were, even without eggs or dairy.