Gluten Free Carrot Zucchini Mini Muffins

Which gluten free flour is best for muffins?

These gluten free mni muffins are loaded with veggies. But you still need a little flour to bind the mixture together. In this case, it's a simple blend of brown rice flour, tapioca starch, and potato starch. They turn out so nice and tender!

Prep the Veggies

Shred the zucchini and carrots. No need to drain them.

Combine Dry Ingredients

Sift or whisk the brown rice flour, tapioca starch, potato starch, cinnamon, salt, and baking soda together in a bowl.

Mix Wet Ingredients

Then stir melted butter, maple syrup (or honey), egg, and vanilla extract together in a separate large mixing bowl.

Combine Wet and Dry

Add the dry mixture to the mixing bowl and stir until just combined.

Fold in Veggies

Fold in the shredded zucchini and carrots plus some raisins until evenly distributed.

Fill and Bake

Divide the batter between the wells of a greased mini muffin pan. Bake at 350°F for 15-20 minutes.

Cool and Enjoy

Let cool slightly before removing the muffins from the pan.

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