Gluten Free Zucchini Carrot Muffins

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
319
FAT
44%
CHOL
18%
SOD
20%

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Ingredients for 18 servings

1/4 cup sunflower seed

1 pinch ginger

1/2 cup flax seed

1 apple , grated

2 teaspoons vanilla

3/4 cup raisins (optional)

1/2 cup quinoa

1/2 cup potato starch

3/4 cup brown sugar

1/2 cup tapioca starch

1/2 cup almonds

1 pinch clove

1 cup brown rice flour

2 1/2 teaspoons cinnamon

2 cups zucchini , shredded and squeezed

1/2 cup honey

1 teaspoon guar gum

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 cup yoghurt or buttermilk

1/2 cup vegetable oil (I use coconut)

2 tablespoons pumpkin seeds

3 eggs

1 teaspoon baking powder

2 cups carrots , shredded

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