Gluten Free Zucchini Carrot Muffins Recipe

Name: Gluten Free Zucchini Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Lightly grease 18 muffin cups.
2
In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
3
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.
4
In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
5
Mix the dry ingredients into the egg mixture.
6
Fold in the zucchini, carrots, apple and raisins.
7
Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
8
Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
9
Cool 10 minutes in the muffin tin before transferring to wire racks.

1630

kcal

Calories

113

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 cup brown rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch, 1/2 cup quinoa, and more.

Yes, Gluten Free Zucchini Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Zucchini Carrot Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions