Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt. In a small bowl, whisk together the eggs, oil and vanilla. Add the wet ingredients to the flour mixture and whisk to combine. Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat.
Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops evenly with sesame seeds. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool completely in the muffin pan set on a rack.
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Silvana Nardone