THE RECIPE JOURNAL · Breakfast
Delicious Gluten-Free Muffins with Zucchini and Carrot
These muffins are a tasty and wholesome way to enjoy your veggies without gluten. Perfect for breakfast or a snack, they’re moist, flavorful, and easy to make with simple ingredients.
FROM THE KITCHEN • Delicious Gluten-Free Muffins with Zucchini and Carrot
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by lightly greasing 18 muffin cups so the muffins won’t stick. In a bowl, sift together the brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves.
02
Step 2
Next, grind the quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder until they’re finely ground, then mix that into the flour mixture.
03
Step 3
In a large bowl, beat the eggs with the yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract. Gently stir the dry ingredients into the wet until just combined. Fold in the grated zucchini, carrot, apple, and raisins.
04
Step 4
Let the batter rest for about 30 minutes to help everything come together. Meanwhile, preheat your oven to 375°F (190°C).
05
Step 5
Spoon the batter evenly into the muffin cups and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Why you’ll love it
These muffins are a great way to enjoy a healthy snack without gluten. They are moist, flavorful, and packed with vegetables, making them a nutritious choice for any time of day. Plus, they offer a perfect balance of sweetness and freshness.
How to serve
These muffins taste wonderful warm or at room temperature. They pair nicely with a spread of cream cheese or a drizzle of honey. Enjoy them alongside a cup of tea or coffee for a simple, satisfying snack.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw when ready to eat. Reheating in a toaster or oven brings back their fresh-baked flavor.
