Carrot and Zucchini Muffins, Gluten-Free

These moist and flavorful muffins are packed with fresh carrots and zucchini, making them a delicious way to sneak in some veggies. Plus, they’re naturally gluten-free, perfect for a healthy snack or breakfast on the go.

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TIME50 min

SERVINGS4

RATING5.0 / 5

Carrot and Zucchini Muffins, Gluten-Free

01 / WHAT YOU NEED

Ingredients

1 cup brown rice flour ½ cup tapioca starch ½ cup potato starch 2 ½ teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg 1 pinch ground ginger 1 pinch ground cloves ½ cup quinoa ½ cup flax seeds ½ cup toasted almonds ¼ cup sunflower seeds 3 eggs, room temperature 1 cup plain yogurt ¾ cup brown sugar ½ cup coconut oil ½ cup agave nectar 2 teaspoons vanilla extract 2 cups shredded zucchini, squeezed dry 2 cups shredded carrot 1 apple, grated ¾ cup raisins, soaked in hot water and drained (Optional)

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by lightly greasing 18 muffin cups so the muffins won’t stick. In a bowl, sift together the brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves.

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Step 2

Next, grind the quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder until they’re nice and fine. Add this to the flour mixture and stir to combine.

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Step 3

In a large bowl, beat the eggs with the yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract. Pour the dry ingredients into the wet and gently mix until just combined. Then fold in the shredded zucchini, carrot, chopped apple, and raisins.

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Step 4

Divide the batter evenly into the prepared muffin cups and let them rest for about 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).

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Step 5

Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to grate the vegetables finely to ensure the muffins stay moist.
- Do not overmix the batter; stir just until combined for a light texture.
- Check the muffins with a toothpick before removing from the oven to avoid under- or over-baking.

Why you’ll love it

These muffins are a delicious way to enjoy vegetables in a sweet, tender treat. They are naturally gluten-free, making them a great option for those with dietary restrictions. Plus, they offer a moist texture and subtle sweetness that both kids and adults will enjoy.

Serving ideas

These muffins are perfect for breakfast or a healthy snack. Serve them warm with a spread of butter or cream cheese. They also pair nicely with a cup of tea or coffee for a cozy treat.

Storage & leftovers

Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze individually wrapped for up to three months. Reheat gently before serving.