Gluten Free Carrot Zucchini Mini Muffins
Gluten Free Carrot Zucchini Mini Muffins are the wheat-free 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 carrot zucchini muffins are a bite-sized breakfast or snack you can feel good about feeding the kiddos. Plus they freeze well, so these gluten free muffins are a perfect way to use up all the summertime bumper crop of zucchini because it won’t be long before everyone is looking for more zucchini recipes. Get ready to stock the freezer and fill the lunchboxes (since they are also nut-free) with super yummy, picky kid-approved gluten free carrot zucchini muffins.
How to Make Gluten Free Carrot Zucchini Muffins
So many people have left comments about whole wheat Healthy Carrot Zucchini Mini Muffins being the only way they get their picky kids to eat vegetables that it was time to make a gluten-free version of these tasty muffins. Just as in the original recipe, you sift together the dry ingredients, mix together the butter, maple syrup, and egg, then fold the flour mixture into the wet ingredients, only in this case you’ll use a mixture of brown rice flour, tapioca starch and potato starch instead of white whole wheat flour. You’ll then stir in a heap of shredded zucchini and carrots, plus some raisins, and nope, you don’t even have to take the time to squeeze the excess moisture out of the vegetables. You might think it’s an awful lot of carrots and zucchini being held together by just a little batter but just full 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.
Even though I work from home for myself, for the past couple summers my boys have spent several weeks going to camp. It’s only from 9 to 3 and after I picked them up we would swim or go to the library or go to the park or just relax at home. I had to keep the little one enrolled at his preschool and they offered a camp for the big guy, and they are both kids who like routine, so it worked for us. We still went on vacation, spent some time at my mom’s near the beach or just took a week off to do back to school shopping and get in those last minute doctor and dentist appointments.
But the other day I had a thought.
After my boys played nicely on Saturday morning while Daddy went fishing and I finished shooting a video for Gluten Free Strawberries and Cream Cake, I took them to the pool. We came home and they were so cooperative with getting ready to go to our neighborhood block party that evening. The big guy even took a nap. So for a brief, fleeting moment I thought that maybe I should have signed them up for camp for a good chunk of the summer and maybe next summer we will finally be able to save a few bucks and spend some glorious weeks of the summer just rolling out of bed, hanging around the house in the morning with them playing while I work, spending out afternoons by the pool, and then in the evening doing summer reading or riding bikes or just watching Jeopardy.
My dreams were dashed forty minutes after they were both home together on the first weekday of summer vacation. And they watched a show on their Kindles for the first thirty minutes.
After that, the little guy wanted to play with the big guy. The big guy wanted to lay on the couch, but he only wanted to lay on the couch because the little guy wanted him to play in the basement. So since the little guy wanted him to play in the basement, he wanted to play upstairs. And he wanted to play board games. But the little guy didn’t want to play the game he picked. So I said they could each pick a game and take turns. So the big guy told the little guy which game he should pick. The little guy didn’t want to play that game so the big guy put his original choice back and picked the game the little guy didn’t want to play and the one that has confusing rules that they always fight over.
So off they went upstairs, each with a game the other didn’t want to play. And not five minutes into starting dinner I hear them screaming at each other. The big guy says the little guy is cheating. The little guy can’t read so he relies on the big guy reading the rules, but the big guy won’t read the ruled because he assumes he knows the rules, and yet the rules always seem to favor him winning.
OK, maybe they will go to camp less weeks next year, but clearly they are going to go on alternating weeks so only one is home at a time.
The only way to get them to chill out is food. Like these…
Gluten Free Carrot Zucchini Mini Muffins mean even those with celiac disease or a gluten allergy (like me) can now enjoy one of my most popular recipes!
I’ve been making the while 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. While my boys will not eat zucchini, it was only these muffins and Zucchini Tater Tots that ever got them to eat it. But they now love the gluten free muffins as much as the original ones, and two batches disappeared in no time. Even my cousin’s little one was getting in on the gluten free mini muffin action.
Gluten Free Carrot Zucchini Mini Muffins Recipe Tips:
- 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.
What do you need to make gluten free carrot zucchini muffins?
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- I like to use a small scoop to fill the mini muffin tin.
- A small hand grater is perfect for finely grating the carrots and zucchini.
- The gluten free flour mixture is a simple blend of brown rice flour, tapioca starch, and potato starch.
- You can use honey to sweeten these mini muffins, but I prefer maple syrup, and I only use maple syrup from Vermont.
Want some more gluten free muffin recipes?
- Flourless Funky Monkey Oatmeal Mini Muffins are loaded with banana, peanut butter, and chocolate chips.
- Flourless 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 are the most crazy delicious combination of flavors.
- Gluten Free Banana Zucchini Muffins are also accidentally vegan.
- Gluten Free Lemon Blueberry Muffins from Texanerin have even more yummy summertime flavors.
- Gluten Free Dairy 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.
For more yumminess from me and my foodie friends, keep up with me on…
Gluten Free Carrot Zucchini 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 for a quick breakfast to grab in the morning. These gluten free carrot zucchini mini muffins freeze well, so stock the freezer when you have an overabundance of zucchini in the summer to have on hand for snacks all year round.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
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.