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Carrot Zucchini Muffins

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Delicious and wholesome gluten-free muffins made with carrots and zucchini, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1/2 cup sugar (or a natural sweetener)
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together the sugars, eggs, vegetable oil, and vanilla in a large bowl.
  3. Stir in the grated carrot and zucchini.
  4. Mix the flour, baking soda, baking powder, spices, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fill the muffin cups with the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid any cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/carrot-zucchini-muffins/