Carrot and Zucchini muffins are perfect for breakfast on the go, coffee breaks and spring brunches! The first time I made this gluten free muffin, I was so pleased with the high rise and moist crumb. They are the not overly sweet and so are a great choice for breakfast. As with all my muffin recipes, I think you will find that this gluten free preparation is as easy as traditional baking.
12 Muffins
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Ingredients:
- 240 g. gluten free all-purpose flour [1] *see notes
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. cardamom [2]
- 1/8 tsp. ginger [3]
- 3/4 cup grated zucchini
- 1/4 cup grated carrot
- 2 large eggs
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3 tbsp. olive oil
- 3/4 cup + 2 tbsp. milk
- 1 tsp. lemon juice
- cooking spray, if your pan isn’t nonstick
- 12 pecan halves, optional
- 1 tbsp. melted butter, for glazing
Preparation:
Whisk together the dry ingredients, flour through ginger. Grate [4] the zucchini and carrots.
Whisk together the eggs, sugar, olive oil, milk and lemon juice.
Add the zucchini and carrots to the egg mixture, then fold the dry ingredients into the wet.
Let the batter rest for a few minutes while you preheat the oven to 400º.
Now use a spoon to scoop out the batter, dividing it equally into the 12 muffin cups. Use a spatula dipped in water to smooth the tops. If you like, press a pecan into the top of each muffin. It makes a nice presentation if you are serving these for a brunch.
Bake 20 minutes at 400º. Aren’t they beautiful? I love how you can see the green and orange flecks throughout. While still in the pan, brush the tops with 1 tbsp. of melted butter to give them a nice shine.
Cool in the pan for 5 minutes then transfer to a rack.
If not serving immediately, you can store the muffins in an airtight container at room temperature for a couple of days. They will refresh nicely in the microwave. I recommend freezing leftovers, wrap them individually with Saran and store in a freezer safe bag. Now that you know easy it is, I hope you will give this recipe a try. Let me know, will you be adding it to your breakfast rotation?
Notes ♪♫ I used Better Batter original all-purpose flour [1] in this recipe. If you use a different flour blend that does not contain xanthan gum, you will need to add 1-1/2 tsp.
Originally published 04/12/2018 Updated 02/19/2024