Best 2 Gluten Free Zucchini Carrot Muffins Recipes

Are you searching for a delicious and healthy gluten-free snack or breakfast option? Look no further than these delectable zucchini carrot muffins! This recipe is a perfect blend of moistness, flavor, and texture. Made with wholesome ingredients like zucchini, carrots, gluten-free flour, and natural sweeteners, these muffins are packed with nutrients and antioxidants, making them a guilt-free treat. Whether you're looking for a nutritious snack for your kids or a satisfying breakfast to start your day, these gluten-free zucchini carrot muffins are the perfect choice.

Here are our top 2 tried and tested recipes!

GLUTEN-FREE ZUCCHINI CARROT MUFFINS

Gluten-Free Zucchini Carrot Muffins image

I was in the process of tweaking a Zucchini Carrot Muffin recipe to my taste when we found out we couldn't have gluten. This recipe is now better that any of the gluten efforts. I try to keep these in the freezer, but have trouble staying ahead of the crowd.

Provided by swalker3

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 24

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

Steps:

Lightly grease 18 muffin cups.
Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 12.7 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 197.6 mg, Sugar 19.7 g

GLUTEN FREE ZUCCHINI CARROT MUFFINS

Gluten Free Zucchini Carrot Muffins image

A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well.

Provided by Chef 616082

Categories Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 26

Ingredients

1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup quinoa
1/2 cup flax seed
1/4 cup sunflower seeds
2 tablespoons pumpkin seeds
1/2 cup almonds
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon guar gum
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 pinch ginger
1 pinch clove
3 eggs
1/2 cup vegetable oil (I use coconut)
1 apple, grated
1 cup yoghurt or 1 cup buttermilk
3/4 cup brown sugar
1/2 cup honey
2 teaspoons vanilla
2 cups zucchini, shredded and squeezed
2 cups carrots, shredded
3/4 cup raisins (optional)

Steps:

Lightly grease 18 muffin cups.
In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
Grind the quinoa, 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.
In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
Mix the dry ingredients into the egg mixture.
Fold in the zucchini, carrots, apple and raisins.
Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
Cool 10 minutes in the muffin tin before transferring to wire racks.

Nutrition Facts : Calories 280.8, Fat 13.4, SaturatedFat 1.9, Cholesterol 37, Sodium 205.4, Carbohydrate 36.8, Fiber 3.8, Sugar 19.5, Protein 5.8

Tips:

Use fresh zucchini and carrots: Fresh vegetables provide the best flavor and texture, so avoid using frozen or canned zucchini and carrots.
Grate the zucchini and carrots finely: This will help them blend into the batter more easily and create a more even texture.
Don't overmix the batter: Overmixing can make the muffins tough, so mix just until the ingredients are combined.
Fill the muffin cups about 2/3 full: This will prevent them from overflowing in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that they are cooked through.

Conclusion:

These gluten-free zucchini carrot muffins are a delicious and healthy way to start your day. They are packed with vegetables, so you can feel good about giving them to your family. Plus, they are easy to make and can be enjoyed by people of all ages. So next time you are looking for a healthy and tasty breakfast or snack, give these muffins a try!

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