These gluten free carrot zucchini muffins are low carb, refined sugar free, and full of fresh veggies. The perfect morning snack!
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 gluten free 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.
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.
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. )
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.
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.
If you are a fan of zucchini muffins, I think you’ll love my gluten free zucchini bread made in the blender. It is so easy!
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!
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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Whipped Cream Cheese
For the whipped cream cheese
Serving Size: 1
Amount Per Serving: Calories: 217 Total Fat: 16g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 33mg Sodium: 177mg Carbohydrates: 17g Fiber: 2g Sugar: 11g Protein: 4g
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Linked up at Gluten-Free and DIY Tuesday, Allergy Free Wednesday, and Gluten-Free Wednesday