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


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


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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