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. They’re also a healthy addition to your kid’s lunchbox, because they get a dose of vegetables without even knowing it! There is greated zucchini and carrot in this recipe, which helps add to the moisture and sweetness! Zucchini really doesnt 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?
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.
So 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.
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.)
Put on a pot of tea and enjoy!
Leave 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.
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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! That’s a win-win in my book.
- ¼ cup brown rice flour
- ¼ cup sorghum flour
- ¼ cup potato starch
- 2 Tbsp. tapioca starch
- 2 Tbsp. millet or quinoa flour
- ¼ tsp. xanthan gum
- ½ tsp. cinnamon
- ¼ tsp. salt
- 1 tsp. baking soda
- 1 extra large egg
- 3 Tbsp. coconut oil, liquid + more for greasing
- ¼ cup Grade B maple syrup
- ¼ cup honey
- 1 tsp. 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)
- 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.