Gluten Free Zucchini Carrot Muffins Food

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GLUTEN-FREE ZUCCHINI CARROT MUFFINS



Gluten-Free Zucchini Carrot Muffins image

I was in the process of tweaking a Zucchini Carrot Muffin recipe to my taste when we found out we couldn't have gluten. This recipe is now better that any of the gluten efforts. I try to keep these in the freezer, but have trouble staying ahead of the crowd.

Provided by swalker3

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 24

1 cup brown rice flour
½ cup tapioca starch
½ cup potato starch
2 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
½ cup quinoa
½ cup flax seeds
½ cup toasted almonds
¼ cup sunflower seeds
3 eggs, room temperature
1 cup plain yogurt
¾ cup brown sugar
½ cup coconut oil
½ cup agave nectar
2 teaspoons vanilla extract
2 cups shredded zucchini, squeezed dry
2 cups shredded carrot
1 apple, grated
¾ cup raisins, soaked in hot water and drained

Steps:

  • Lightly grease 18 muffin cups.
  • Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
  • Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
  • Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 12.7 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 197.6 mg, Sugar 19.7 g

CARROT AND ZUCCHINI MINI-MUFFINS



Carrot and Zucchini Mini-Muffins image

Provided by Giada De Laurentiis

Time 1h

Yield 24 mini-muffins

Number Of Ingredients 14

1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil
1/3 cup maple syrup
1 large egg, at room temperature
1/2 cup grated carrots (from1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins
1 cup whipped cream cheese, at room temperature (about 8 ounces)
1 1/2 tablespoons honey

Steps:

  • For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
  • In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
  • In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
  • Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
  • For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
  • To serve: Spread the cooled muffins with frosting, if using, and serve.

Nutrition Facts : Calories 82 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 9 milligrams, Sodium 74 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 2 grams, Sugar 5 grams

GLUTEN-FREE ZUCCHINI MUFFINS



Gluten-Free Zucchini Muffins image

These gluten-free muffins are so good you won't even notice they are gluten free. This recipe is best baked in silicone muffin liners. Do not use paper liners or metal tins as the muffins will stick.

Provided by nanzinmaine

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 15

cooking spray
1 cup vanilla whey protein powder
⅓ cup tapioca flour
⅓ cup sorghum flour
⅓ cup arrowroot flour
⅓ cup oat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon xanthan gum
3 eggs
1 ¼ cups shredded zucchini
⅔ cup applesauce
½ cup stevia powder
¼ cup canola oil
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  • Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  • Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  • Spoon batter into the prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 21.6 g, Cholesterol 48.8 mg, Fat 8.6 g, Fiber 1.8 g, Protein 26.7 g, SaturatedFat 1.7 g, Sodium 240.2 mg, Sugar 2.7 g

GLUTEN FREE ZUCCHINI CARROT MUFFINS



Gluten Free Zucchini Carrot Muffins image

A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well.

Provided by Chef 616082

Categories     Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 26

1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup quinoa
1/2 cup flax seed
1/4 cup sunflower seeds
2 tablespoons pumpkin seeds
1/2 cup almonds
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon guar gum
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 pinch ginger
1 pinch clove
3 eggs
1/2 cup vegetable oil (I use coconut)
1 apple, grated
1 cup yoghurt or 1 cup buttermilk
3/4 cup brown sugar
1/2 cup honey
2 teaspoons vanilla
2 cups zucchini, shredded and squeezed
2 cups carrots, shredded
3/4 cup raisins (optional)

Steps:

  • Lightly grease 18 muffin cups.
  • In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
  • Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
  • In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
  • Mix the dry ingredients into the egg mixture.
  • Fold in the zucchini, carrots, apple and raisins.
  • Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
  • Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
  • Cool 10 minutes in the muffin tin before transferring to wire racks.

Nutrition Facts : Calories 280.8, Fat 13.4, SaturatedFat 1.9, Cholesterol 37, Sodium 205.4, Carbohydrate 36.8, Fiber 3.8, Sugar 19.5, Protein 5.8

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