Ingredients

• 2/3 cup canola oil
• 1/2 cup evaporated cane sugar 
• 1/4 cup natural brown sugar
• 1 teaspoon gluten-free vanilla extract
• 3 eggs
• 1 cup quinoa flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1 cup grated carrots
• 1 cup grated zucchini
• 1/2 cup chopped toasted walnuts
• 1/2 cup seedless raisins
• 1/4 cup toasted coconut flakes
• 1 teaspoon grated orange zest
• 1 tart red apple, unpeeled, cored, and finely chopped

Directions

1. Preheat oven to 350°F. 

2. Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside. 

3. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.

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