My understanding of nutrition works like this – if there are vegetables in it, it’s automatically healthy. And if it sounds disgusting, it’s probably good for you. And if eating one of it is good for you, then eating all of it must be the best course of action.

These muffins are gluten-free (which is 1 point in your favor), have two different types of vegetables (which is 2 more points), and are also egg-free (by way of the disgustingly-named flaxseed, so another point!), so you can eat them all without feeling bad. And in the name of healthy living, you definitely should!

Gluten-Free Carrot Zucchini Muffins

Lovely little specks of orange and green

Gluten-Free Carrot Zucchini Muffins (14 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury

Makes 12 muffins (45 minis)

  • 2 1/4 cups brown rice flour blend (I used 1 1/4 cups of the blend and then 1 cup of Bob’s all-purpose GF mix)
  • 2 1/2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 cup packed brown sugar
  • 2 tbsp flaxseed meal mixed with 6 tbsp water (or use 2 eggs)
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 1/4 cups milk
  • 1 cup finely shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup golden raisins, soaked in hot water until plump
  1. Preheat oven to 375F.
  2. In a large bowl, whisk together flour blend, spices, baking soda, and xanthan gum.
  3. In a medium bowl, mix together flaxseed meal and water and set aside for two minutes. The mixture will become thick and (magically) have the consistency of  beaten eggs.
  4. Combine brown sugar, oil, and vanilla with flaxseed mixture until well blended. Add the milk and mix until blended.
  5. Add the wet mixture to the flour mixture and stir until just blended. Gently fold in carrots, zucchini, and raisins.
  6. Divide batter equally among prepared muffin cups.
  7. Bake in preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack fr 5 minutes, then transfer to the rack to cool.

The most important thing about these muffins is my belated revelation that flaxseed is an egg substitute. When did that happen?? It’s a grain, but when mixed with water, it becomes exactly like an egg! Mind. Blown. MIND! BLOWN!!

To get back to the topic on hand…my love-hate relationship with gluten-free baking continues with these muffins. Don’t get me wrong, they’re tasty, but they just don’t look that great. I’m pretty shallow when it comes to baked goods, okay?? But ugly or not, these are the perfect guilt-free muffin. They’re light in a soft, spongey way, and spices are a great pairing to the carrot and zucchini.

So go ahead, eat one or twenty.

Gluten-Free Carrot Zucchini Muffins

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