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Gluten Free Carrot Zucchini Muffins are a tasty and surefire way to get the kids devouring their veggies. Sweetened only with a bit of maple syrup, loaded with vegetables, and made with a simple blend of gluten free flours, these mini muffins are a bite-sized breakfast or snack you can feel good about feeding the kiddos.
Gluten Free Carrot Zucchini Muffins
So many people have left comments about my whole wheat Healthy Carrot Zucchini Mini Muffins being the only way they get their picky kids to eat vegetables. So I figured it was time to make a gluten-free version.
I’ve been making the whole wheat version for years. And if you check out that post, you can see all the comments from people who have made them and gotten kids who wouldn’t touch a green vegetable to devour them. It’s no wonder they have been one of my most popular recipes of all time.
It was only these muffins, Air Fryer Gluten Free Zucchini Fritters, and Zucchini Tater Tots that got my kids to eat zucchini when they were little. Now they love the gluten free muffins as much as the original ones, and two batches disappeared in no time.
Why Do We Love these Gluten Free Mini Muffins?
This healthy muffin recipe makes a bite-sized snack perfect for little fingers, but people of all ages still love them. With plenty of shredded carrots and zucchini, it’s a sneaky way to get the kids to eat their vegetables. Since they are also nut-free, they are perfect to pack in a lunchbox and send to school or camp as an easy kids lunch idea when everyone is tired of sandwiches. Or grab them as a quick breakfast on a busy morning.
While you are likely to devour them right away, these gluten free mini vegetable muffins freeze well. So you can make a bunch when you have an overabundance of zucchini in the summer to have on hand for snacks all year round.
They are super quick and easy to make, too. Even in the middle of refereeing kiddo chaos, I can make a batch.
Just as in the original recipe, all you do is sift together the dry ingredients, which in this case includes a mixture of brown rice flour, tapioca starch, and potato starch instead of white whole wheat flour. Then mix the wet ingredients together, and fold in the dry ingredients. Stir in a heap of shredded zucchini and carrots (no, you don’t even have to squeeze out the excess moisture), plus some raisins, and bake.
You might think it’s an awful lot of carrots and zucchini being held together by just a little batter but just fill a 24-cup mini muffin tin and they will bake up perfectly. These mini muffins will be fully loaded with veggie goodness, but you don’t have to tell the kiddos. Yes, they are actually picky kid-approved!
- Gluten free flour – the gluten free flour mixture is a simple blend of brown rice flour, tapioca starch, and potato starch
- Baking soda
- Butter – melted and cooled
- Maple syrup – you can also use honey to sweeten these mini muffins, but I prefer maple syrup, and I only use maple syrup from Vermont
- Vanilla extract
- Zucchini – finely grated, but you fo NOT need to squeeze out the excess moisture
- Carrots – finely grated, but you fo NOT need to squeeze out the excess moisture
How to make them
- Preheat your oven to 350°F and coat a mini muffin pan with nonstick cooking spray.
- Sift or whisk the dry ingredients together in a bowl and set aside.
- In a large bowl, whisk together the butter, maple syrup, egg, and vanilla extract.
- Gently stir the dry ingredients into the wet ingredients until just barely combined.
- Fold in the zucchini, carrots, and raisins.
- Scoop into the prepared pan and bake for 15-20 minutes or a toothpick comes out clean.
- Cool for a few minutes and remove from the pan.
Tips for Success
- I simply coat my muffin pan with nonstick spray. I’ve never use cupcake liners and I’ve never had a problem with sticking.
- As with all gluten free baking recipes, be sure to lightly spoon the flours and starches into the measure cups and level off with a knife. Then you can either sift or whisk all the dry ingredients together.
- I like maple syrup, but you can also use honey in this recipe.
- The carrots and zucchini should be finely shredded, but there is no need to squeeze out the excess moisture.
- It might seem like a lot of veggies with just a little batter, but trust me. Divide it evenly between a 24-cup mini muffin tin and you’ll be just fine.
Freezing mini muffins
These vegetable muffins freeze well. That makes them a perfect way to use up all the summertime bumper crops of zucchini when everyone is looking for more zucchini recipes. In an airtight container, they will last up to 2 to 3 months. In fact, they are safe to eat for much longer, but after time they can start to get dry or have their flavor impacted.
That being said, if you are only going to take out a couple at a time, I do recommend wrapping them individually or several together. Then place them in a zip-top plastic freezer storage bag or another airtight container. You can toss them all in one bag or container, but each time you open it, you’ll introduce moisture, which could lead to moisture condensing and freezing in the bag, or freezer burn.
I usually place four to six muffins in a plastic sandwich bag, then put all of the sandwich bags in one big freezer storage bag. Then I can pull out one small bag at a time without affecting the rest of the muffins.
Things You’ll Need
- Start with the basics, including two bowls, a spatula, and measuring cups and spoons.
- I like to use a small scoop to fill the mini muffin tin.
- A box grater with a side for finely shredding is perfect for finely grating the carrots and zucchini.
Healthy Carrot Zucchini Mini Muffins
- 3/4 cup brown rice flour
- 1/4 cup tapioca starch
- 2 Tablespoons potato starch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter, melted and cooled
- 1/2 cup pure maple syrup or honey
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 1/2 cup raisins
- Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
- Sift or whisk together the brown rice flour, tapioca starch, potato starch, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
- In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add the zucchini, carrot and raisins and stir gently until just distributed.
- Fill each cup in the mini muffin pan approximately ¾ full (I use a small cookie scoop slightly overfilled).
- Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool slightly before running a butter knife around the edge and removing the muffins from the pan.
More gluten free muffin recipes
- Flourless Peanut Butter Banana Oatmeal Muffins are loaded with banana, peanut butter, and chocolate chips.
- Healthy Chocolate Zucchini Muffins have rich chocolate flavor and a few sneaky healthy ingredients.
- Flourless Almond Blueberry Mini Muffins are perfect with that Maple Cream Cheese Drizzle.
- Flourless Oatmeal Nutella Pumpkin Muffins have a crazy delicious combination of flavors.
- Gluten Free Lemon Blueberry Muffins from Texanerin have even more yummy summertime flavors.
- Dairy Free Gluten Free Raspberry Chocolate Chip Muffins from Oh, Sweet Basil are bursting with berry goodness.
- Gluten Free Fall Spice Mini Muffins from Boulder Locavore are just filled with warm spices.