Gluten-Free Zucchini Carrot Muffins

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.