Gluten Free Zucchini Carrot Muffins

Yes, Gluten-Free people, there is a delicious and nutritious breakfast/coffee break/snack muffin for us! (insert cheering here). :) These muffins have a wonderful flavour & texture, and contain a number of good things like sunflower seeds, pumpkin seeds, flax seed, raisins, zucchini and carrots. Yes, it’s a long ingredient list today, but it’ll be totally worth it, trust me! This recipe yields 24 muffins, so bake them and freeze them, taking them out when you need them. All of the nuts add great texture, and the raisins add a nice sweetness. You won’t be disappointed with these, so go ahead and shred up that zucchini that your neighbor gave you and you had no idea what to do with it.



  1. Clumbsy Cookie says

    How nuticious! The ingriedients list is long but they’ll make them really tasty for sure! And gluten free, wow!

  2. Sarah says

    This recipe looks great, except for one thing. Do you have any other suggestions to replace the yogurt/ buttermilk? My DD is soy intolerant too, so no tofu. Is there anything else?

    • says

      Hi Sarah,
      I’ve read that others replace buttermilk with 1 Tbsp lemon juice and enough almond milk to make the required amount (I make buttermilk this way all the time using regular milk). Mix the two together, let it sit for about 5 minutes before using. Hope this helps!

  3. Tamar says

    Tried these today. Very nice. Texture just right. I used the lemon juice in half and half since that is what i had. Also added unsweetened small grated coconut and dried cranberries since i was out of raisins. Thank you for your site.

  4. Cathy says

    Hi. These look delicious and I definitely have some zucchini to use up. However, I was wondering about some of the proportions. I have flax meal…what I looked up said that a 1/2 cup of flax seed would equal a cup of flax meal. I was worried that might be too much. And wondering what amount your ground seeds and nuts yielded. Also, I can’t find pumpkin seeds that are not peanut contaminated and we can’t do almonds. I was wondering if you or anyone had any ideas for substitutions. Chia seeds or coconut flour? Thank you.


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