Gluten-Free Carrot Zucchini Muffins

I have a sweet spot for muffins in my stomach. Muffins were one of the first things I learned to bake when I was a little girl. Which I guess I say a lot, but pumpkin chocolate chip muffins really were a staple in our home and I loved making them with my mom. Measuring and adding ingredients, stirring the batter, and licking the bowl of course.

Carrot Zucchini Muffins #glutenfree and can easily be made #grainfree too. Full of protein and veggies they make a great breakfast!

These gluten-free carrot zucchini muffins are easy enough that you can make them with your kiddos if they want to help. Miss E loves helping me in the kitchen. I think she really spent more time playing with a whole carrot on a cutting board and dumping the salt shaker all over the floor than helping me  make muffins but it is all about the experience.

Carrot Zucchini Muffins #glutenfree and can easily be made #grainfree too. Full of protein and veggies they make a great breakfast!

She is also quite the budding food stylist. If you follow me on Instagram you probably saw this picture of her rearranging all of the “cupcakes” for me.  She loves helping mommy! (If you don’t follow me on Instagram, you should. All the behind the scenes and previews of what I’m baking. )

Carrot Zucchini Muffins #glutenfree and can easily be made #grainfree too. Full of protein and veggies they make a great breakfast!

Muffins make a great breakfast or snack but often times they are loaded with sugar. Which of course never stops me from eating them. I just wanted to create a gluten-free recipe that was going to fill my 28 week pregnant body with some nutrients and protein instead of giving my baby a sugar high. I really didn’t miss the refined sugar in these gluten-free muffins at all.

Carrot Zucchini Muffins #glutenfree and can easily be made #grainfree too. Full of protein and veggies they make a great breakfast!

They are slightly sweet and extra moist from the honey, freshly shredded zucchini and carrot for some fiber and nutrients, protein from the almond flour, a little rice flour to lighten up the texture, and whipped cream cheese to top them off.

Carrot Zucchini Muffins #glutenfree and can easily be made #grainfree too. Full of protein and veggies they make a great breakfast!

If you want to avoid grains entirely instead of just doing it gluten-free you can try using an extra half a cup of almond flour instead of the rice flour. The muffins won’t be quite as light, but will still be delicious!

 

Carrot Zucchini Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 1/2 dozen

Sweet Carrot Zucchini Muffins are gluten-free and low carb. They make a great protein-filled breakfast! You can even top them with cream cheese "frosting."

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup brown rice flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini
  • For the "Frosting"
  • 8 oz cream cheese, softened
  • 1-2 tablespoons honey

Instructions

  1. Preheat your oven to 350F. Line a muffin tin with paper liners, or liberally grease.
  2. In a mixing bowl combine the almond flour, brown rice flour, baking powder, salt, and cinnamon.
  3. Make a "well" in the dry ingredients and add the honey, oil, and eggs and stir to combine. The batter will be thick. Add the shredded carrots and zucchini and stir until they are evenly distributed.
  4. Fill each muffin liner with better so it is about 3/4 full.
  5. Bake for 30-35 minutes or until the edges are golden and the muffin springs back if you lightly touch it.
  6. Let cool before frosting, if desired.
  7. For the frosting...
  8. Whip the cream cheese until light and fluffy using an electric stand or handheld mixer. Add the honey and continue to whip until combined.

Notes

You can easily use more carrot and less zucchini, or even all zucchini if you want. Just make sure the total amount of shredded vegetables in the recipe is the same.

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Some other scrumptious muffin recipes from yours truly…
Gluten-Free Chocolate Chocolate Chip Muffins

Gluten-Free Chocolate Chocolate Chip Muffins

 Gluten-Free Cranberry Chocolate Muffins

Gluten-Free Cranberry Chocolate MuffinsGluten-Free Pumpkin Chocolate Chip Muffins

Gluten-Free Pumpkin Chocolate Chip Muffin

 

Linked up at Gluten-Free and DIY Tuesday, Allergy Free Wednesday, and Gluten-Free Wednesday

Comments

    • flippindeliciousflippindelicious says

      Lacy that is a great idea! I think I’m going to have to get some zucchini while it is in season and save it in the freezer just for these muffins.

    • flippindeliciousflippindelicious says

      Thanks Barbara! Now is the best time for these muffins because everyone seems to have extra carrots and zucchini on hand. I hope you enjoy them!

    • flippindeliciousflippindelicious says

      Emily, the recipe will not work exactly the same if you use regular flour since almond flour and rice flour both work very differently than wheat flour. That being said you may still be able to use wheat flour but you may need more or less (you probably can’t substitute it straight across). Because wheat flour has gluten in it you’ll have to be very careful to not over-stir the batter because it will get very tough if you stir it too much.

    • flippindeliciousflippindelicious says

      Stacie, for this specific recipe a GF all-purpose flour may not work. At least for the almond flour. You could definitely use a blend instead of the rice flour in the recipe. Almond flour bakes very differently from AP blends. You can probably still make similar muffins with GF AP flour, you’d just have to experiment with the amounts. If you try it let me know!

    • flippindeliciousflippindelicious says

      John I would probably substitute the rice flour with more almond flour. The finished muffin may not be as light, but will still be delicious and will have even more protein! You could also try substituting half arrowroot and half almond flour which might make the muffin less dense. If you try any substitutions please let me know, I’d love to know how it turns out.

  1. shirley anne peacock says

    these sound amazing :) i can’t tolerate almond flour, could i use coconut flour to replace it? also what other gf flour could i replace the rice flour with? or could i just use more coconut flour? thank u :)

    • flippindeliciousflippindelicious says

      Hi Shirley,
      If your body can tolerate another nut flour that would transition the easiest. If you try coconut flour please let me know how it turns out. I know that coconut flour bakes very differently than other flours so you may need to change the amount of flour in the recipe.
      If you are looking to replace the rice flour also I’d choose something with a mild flavor and similar consistency. Maybe millet? Or a white sorghum?
      Let me know what you try and how it turns out!

      • shirley anne peacock says

        Great thank u for the quick reply. i will just try to use coconut flour on its own and increase the amount of eggs! I like the taste of coconut and i have been making chocolate brownies with zucchini and they turn out soooo good. x

  2. Rosemary says

    Hi – made these yesterday – nice taste – but I would add that if you beat the cream cheese too much it will go too soft and liquidy, therefore will not hold it’s shape. Better to just fold in the honey. Or else just make a buttercream icing to pipe on top.

  3. dee says

    these are fabulous! everyone loved them. Note: you need to squeeze out all the extra liquid from the shredded zucchini first. these will be a constant in my family baking.
    thanks!
    dee

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