Carrot Zucchini Muffins

Ellen, over at I Am Gluten Free, inspired me to make a more fantastic breakfast. Muffins, fantastic? These days muffins are definitely fantastic. I have always loved breakfast, but breakfast time has gotten a little more desperate and a lot more boring. For some reason, being pregnant and gluten-free is harder in the wee hours of morning when my toddler is begging to be put in the highchair. My new strategy for being a more prepared mother and gluten-free cook is this: cook when I feel like cooking. The cook when I am starving or tired method does not work and unfortunately, these are the normal times to cook. So I am making muffins at ten o’clock at night for tomorrow’s breakfast. And I just might make dinner at three tomorrow afternoon!

My muffins turned out great- I am really loving sorghum flour. If you don’t want to do a struesel topping, these will taste great plain. My recipe is an adaptation of a Martha Stewart recipe found here. I made the recipe gluten-free, changed proportions only slightly, and added zucchini. The streusel topping I found at I Am Gluten Free. To get the recipe for the streusel, go visit Ellen!

Note: These would be great for a Mother’s Day Brunch as Martha suggested!

carrot zucchini muffins Carrot Zucchini Muffins

CARROT ZUCCHINI MUFFINS

2/3 cup sorghum flour

2/3 cup tapioca flour

2/3 cup white rice flour

3/4 cup of granulated sugar

3/4 teaspoon xanthan gum

2 teaspoons of baking powder

3/4 teaspoon of baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup plain low-fat yogurt

1 large egg

5 tablespoons of melted butter

2 1/2 cups carrot and zucchini, grated or shredded

Directions:

Preheat the oven to 375 degrees. Prepare the muffin tins with liners or grease them really well. Whisk the dry ingredients together well in a large bowl. In a med. bowl, combine the egg, yogurt, and melted butter. Make a hole in the dry ingredients and pour in the wet ingredients; stir until combined. Add the grated zucchini and carrot. Spoon the batter into muffin cups. Top with streusel if using. Bake for about 20-25 minutes- it may take a little longer in some ovens, but overdone gluten-free muffins are terrible-keep an eye on them!

Makes about 18 muffins.

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16 Responses to “Carrot Zucchini Muffins”

  1. Those look great! I am planning in making muffins today too..corn I think.

    And, I am making them at lunchtime. :)

    My grandmother used to make supper before lunchtime, something I am trying to do now.

  2. HEY! Those look GREAT!!!! MMMMMM….Muffins! :D

  3. Hey, where are you? Feeling ok??

    I have a great, easy dinner recipe up..I think you’ll love it. :)

  4. Slowing down definitely! I have so much to do in the next month…let’s hope its a month, haha. I am going to head over and check out the recipe. I have to make my shopping list for next week.

  5. [...] My Carrot-Zucchini Muffins [...]

  6. My 7 year old son and I made these muffins last night and my kids have devoured them! I also have a milk allergy, so I substituted applesauce for the yogurt, then sprinkled a tiny bit of turbinado sugar on the top for a sweet crunch. Excellent! Having one for breakfast as I type this.

  7. Melanie-
    Thanks for the comment! I like the applesauce sub. :)

  8. ok, this is the second time I made these and mine do not look like Natalie special picture, mine fell in the middle and were still not done in the middle after cooking for 30 minutes. Any suggestions?

  9. [...] Carrot Zucchini Muffins [...]

  10. Do you think this would work with a commercial baking mix like Pamela’s? If so, how would you substitute? I get confused when it gets to figuring out what to do about the baking powder/soda, when using something that already has some in it. Thanks!

  11. I also need to avoid dairy and sugar. I can use honey, how do you think it’d work if I used honey instead of sugar? And maybe EVOO for the butter?… After I figure out a good muffin recipe, I want to get a pumpkin muffin recipe. That’s what my hubby and I miss the most-my pumpkin bread..

  12. I made these vegan by subbing applesauce for the yogurt, ener-g egg replacer for the egg, and canola oil for the melted butter. They turned out wonderfully! This is the best gluten-free muffin recipe I’ve tried. I can’t wait to experiment with other flavor combinations. I also froze 2/3 of the batter in cupcake liners (as Martha suggests in the recipe you linked to) and the resulting muffins were great. I popped them into the oven frozen–they just needed an extra 10-12 minutes to cook through.

  13. [...] Breakfast: Carrot-Zucchini Muffins, Eggs Lunch: Brown Rice with Cheese, Apples Dinner: Fish with Peach Salsa, Roasted Potatoes, Green [...]

  14. [...] Carrot-Zucchini Muffins from Gluten Free Mommy [...]

  15. Hello there! Thanks for the recipe.

    I had a little problem with mine, maybe you can help me troubleshoot?
    Mine came out kind of gummy, and not fluffy.

    I was thinking… maybe I mixed the batter too much, like the same problem that happens with biscuits?

  16. Dear GF Mommy,
    These muffins look great! Thanks! :D My problem is I have to bake sugar-free. How do you think Agave would work in these muffins since it’s a different consistency than sugar?

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