Carrot Zucchini Mini Muffins
Published Sep 23, 2019 | Last Updated Apr 9, 2026
What comes to mind when you think: gluten-free, dairy-free, and refined sugar-free? I know many people who would end this sentence with taste-free, but my Gluten Free Carrot Zucchini Muffins are full of flavor. They come together in under 30 minutes, and make the perfect grab-and-go snack for the whole family.
I created this recipe when I was looking for a muffin without regular white sugar. I looked for recipes sweetened with honey or maple syrup and found some that came close to what I was looking for.
These muffins contain maple syrup AND honey, which are sweeteners that are still in their natural form, with all the minerals still intact. I like using this recipe when people are just starting to try and lower the amount of sugar they are eating, as these muffins taste sweet, but are far less refined. I hope you love this recipe!
They’re also a healthy addition to your kid’s lunchbox because they get a dose of vegetables without even knowing it!
Using Vegetables in your Baking
My client asked me to make her kids something sweet that felt like a treat, but was also healthy and possibly even had some vegetables hidden inside. So I came up with this muffin with grated zucchini and carrot. They help add to the moisture and sweetness. Zucchini really doesn't lend any flavor. You can grate them on the smallest size of the grater to help it blend in. I have even had to peel the dark green skin off for those kids who will not eat anything green. Do you know any of those?
Using Natural Sweeteners
Yes, these muffins DO contain sweeteners, but they are ones that are much better for you than refined white sugar. These muffins contain maple syrup and honey, which are sweeteners that are still in their natural form, with all the minerals still intact. I like using this recipe when people are just starting to try and lower the amount of sugar they are eating, as these muffins taste sweet, but are far less refined.
The whole maple syrup AND honey thing came about by accident. I didn’t have enough honey the first time I made this, so I improvised by adding a ¼ cup of maple syrup and loved the results. Feel free to use a ½ cup of either one or combine them like I did. The best part about natural sweeteners like maple syrup and honey is that they keep the recipe low in refined sugar, while still satisfying your sweet tooth.
Gluten Free Flours
This recipe calls for 5 different flours and starches because in gluten-free baking, a mix always gives the best result. I always prefer to make my own mix. You can find all of these flours from Bob's Red Mill.
Alternatively, you can replace the first 6 ingredients (through xanthan gum) with Cup 4 Cup flour blend or King Arthur's GF flour mix. (Note: Cup 4 Cup and most other flour blends already contain xanthan gum AND some dairy). These two all purpose baking mixes would be my first choice if you want to use an already made blend.
The mini muffin pan I use
I made this recipe as a mini muffin because I was originally using it as a kid’s snack. The Mom also wanted to control the portion size her kids were getting. This is the mini muffin pan I use from Cuisinart.
Wilton also makes a great 24 mini cup muffin pan.
You can also line your muffin tin with muffin liners. My favorite liners are the unbleached parchment liners from “if you care”. They are hard to find in the store, so I usually order some from Amazon so I know I have them when I’m ready to bake
Getting more vegetables into your kids meals
Are looking for another recipe that hides a bunch of vegetables and your kids will love? Try these Blueberry Raspberry Gelatin Squares. Contains a bunch of fresh, green spinach and grass fed gelatin which is great for your kids growing bones and joints.
When you bake these mini muffins, leave them on the counter to cool completely and then store in an air tight container. Will last about a week! Also freezes really well in a ziploc bag. Give these a try and let me know what you think!
Printer-Friendly Recipe
Gluten Free Carrot Zucchini Mini Muffins
These come together in no time, and are a great snack for the whole family. They're especially great for kids – they get a dose of vegetables without even knowing it!
Ingredients
- ¼ cup brown rice flour
- ¼ cup sorghum flour
- ¼ cup potato starch
- 2 tablespoon tapioca starch
- 2 tablespoon millet or quinoa flour
- ¼ teaspoon xanthan gum
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 extra large egg
- 3 tablespoon coconut oil, liquid + more for greasing
- ¼ cup Grade B maple syrup
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (use a tea towel or paper towels to squeeze out the excess liquid)
- ½ cup finely grated carrot
- ½ cup raisins (optional)
Instructions
- Preheat the oven to 350° with a rack positioned in the center.
- In a medium bowl, combine all the dry ingredients from the flours to the baking soda, and whisk with a fork.
- In a large mixing bowl, lightly beat the egg. Stir in the coconut oil, maple syrup, honey and vanilla, and mix until just combined. Add the dry ingredients, and mix well. You shouldn’t see any dry flour.
- Add the zucchini, carrot and raisins, if using. Stir gently until they are just incorporated into the batter.
- Coat your mini muffin pan with a little coconut oil or insert muffin liners. Fill each muffin cup with batter until it is ¾ full.
- Bake for 18 minutes total, rotating the pan halfway through. Test for doneness with a toothpick or bamboo skewer.
Notes
You can find all of these flours from Bob's Red Mill. Alternatively, you can replace the first 6 ingredients (through xanthan gum) with Cup 4 Cup flour blend or King Arthur's GF flour mix. (Note: Cup 4 Cup and most other flour blends already contain xanthan gum AND some dairy.)
MORE SNACK recipes TO CHECK OUT:
Apricot & Coconut Shortbread Bars
Homemade Berry Gelatin Squares
Gluten-Free Banana Mini Muffins
Gluten-Free Zucchini Bread
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