Faithfully Gluten Free

Creating Delicious Gluten Free Recipes since 2008.

Image Map
  • Home
  • Recipes
  • home2
  • Baking FAQ
    • How To
    • Substitutions
    • Food Facts
  • Contact Me
    • Meet Jeanine
    • Send me a message
    • Work With Me
    • Disclosure Policy
    • Privacy Policy
    • Guest Posts & Interviews
You are here: Home / Gluten Free Bread recipes / Gluten Free Zucchini Carrot Muffins

Gluten Free Zucchini Carrot Muffins

September 11, 2008 By Jeanine Friesen 9 Comments

  • Share on Facebook
  • Tweet about it
  • Email

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.

 

[print_this]

Ingredients:

  • 1 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 cup millet flour (or quinoa)
  • 1/2 cup flax seed
  • 1/4 cup sunflower seeds
  • 2 Tbsp pumpkin seeds
  • 1/2 cup almonds
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum (or guar guar)
  • 2 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 apple, grated
  • 1 cup yogurt or buttermilk
  • 3/4 cup brown sugar
  • 1/2 cup honey
  • 2 tsp vanilla
  • 2 cups zucchini, shredded and squeezed
  • 2 cups carrots, shredded
  • 3/4 cup raisins (optional)

Directions:

1. Lightly grease 24 muffin cups.
2. In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, xanthan gum and spices.
3. Grind the quinoa (if using), flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
4. In a separate bowl, beat together eggs, oil, yogurt, sugar, honey and vanilla.
5. Mix the dry ingredients into the egg mixture.
6. Fold in the zucchini, carrots, apple and raisins.
7. Scoop into the prepared muffin cups and let stand for 30 minutes while preheating oven to 375 degrees F.
8. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in center comes out clean.
9. Cool 10 minutes in the muffin tins before transferring to wire racks.

Optional Topping:

  • 2 Tbsp margarine
  • 2 Tbsp brown rice flour
  • 3/4 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup finely chopped pecans

Combine all ingredients, until it has a crumb appearance. Top all the muffins with this mixture BEFORE baking. Bake as directed above.

[/print_this]

  • Share on Facebook
  • Tweet about it
  • Email

Filed Under: Gluten Free Bread recipes, Gluten Free Breakfast Recipes, Muffins and Loaves, Quick Bread

About Jeanine Friesen

Jeanine Friesen is the creator of gluten free recipes that are so good, you can't tell they are gluten free. Her site, Faithfully Gluten Free, has been helping the gluten free community live a life filled with delicious food since 2008. She has also published a beginner guide for those on the gluten free journey called "The Everything Guide to Living Gluten Free".

« Best BBQ Chicken
Jalapeno Pepper Jelly »

Comments

  1. Clumbsy Cookie says

    September 11, 2008 at 9:05 am

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

    Reply
  2. Clumbsy Cookie says

    September 11, 2008 at 9:24 am

    Oh! And thanks Susan for the nice comment on my blog!

    Reply
  3. Sarah says

    September 22, 2011 at 8:25 pm

    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?

    Reply
    • Jeanine says

      September 22, 2011 at 9:24 pm

      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!

      Reply
  4. Tamar says

    September 1, 2012 at 11:15 pm

    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.

    Reply
    • Jeanine says

      September 6, 2012 at 7:08 am

      Those sound like great substitutions, Tamar! Glad they worked for you!

      Reply
  5. Cathy says

    August 15, 2013 at 5:50 pm

    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.

    Reply
    • Jeanine Friesen says

      September 20, 2013 at 12:42 pm

      I’m sorry, Cathy, I wish I could help you out, but I haven’t made this recipe in 5 years. I’m unsure of what the different substitutions would do at this point. Sorry!

      Reply

Trackbacks

  1. Snack Attack! | 3 Square Meals says:
    March 6, 2012 at 8:38 am

    […] 4. http://www.thebakingbeauties.com/2008/09/gluten-free-zucchini-carrot-muffins.html […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search This Site

Reader Favorites this Week:

  • When trying to make a cake extra special, I like to use this homemade Fondant that tastes like buttercream. Homemade Fondant that Tastes like Buttercream (Video)
  • Satisfy your take-out cravings with this quick and easy Gluten Free Beef and Broccoli Stir Fry. Gluten Free Beef and Broccoli Stir Fry Recipe (Video)
  • Just because you don't press your own apples, doesn't mean that you can't enjoy a warm mug of cider - this Spiced Apple Cider is made from apple juice. Spiced Apple Cider Made from Apple Juice (Video)
  • Rainbow popcorn Easy Candied Jello Popcorn
  • This Creamy Gluten Free and Dairy Free Tomato Soup is the perfect comfort food for those nights you need a quick meal. Some gluten free crackers or grilled cheese, and you're set! Creamy Gluten Free and Dairy Free Tomato Soup (Video)
  • You won't believe how easy it is to make your own Gluten Free Beer Battered Fish at home. Add a side of  hot fries and some creamy coleslaw, and you've got the perfect pub dinner. Gluten Free Beer Battered Fish

 

Email Sign Up

Books that I’ve Written:

Brunch Cover2 dropped The Everything Guide to Living Gluten-free by Jeanine Friesen

Image Map

Gluten Free Global Community

Our Privacy Policy

© 2008–2023 · FAITHFULLY GLUTEN FREE. ALL RIGHTS RESERVED.