Best 2 Gluten Free Zucchini Carrot Muffins Recipes
In the realm of wholesome baking, where taste and health harmoniously intertwine, a culinary masterpiece awaits - gluten-free zucchini carrot muffins. These delectable treats offer a symphony of flavors and textures, catering to those with gluten sensitivities and those seeking a healthier alternative to traditional muffins. Indulge in the goodness of zucchini and carrots, providing a moist and tender crumb, while a hint of cinnamon and nutmeg adds a warm and inviting aroma. Discover the joy of baking with this versatile recipe, featuring three irresistible variations: classic, chocolate chip, and streusel topping. Embark on a culinary adventure and relish the sheer delight of gluten-free zucchini carrot muffins, a testament to the boundless possibilities of wholesome indulgence.
Here are our top 2 tried and tested recipes!
GLUTEN-FREE ZUCCHINI CARROT MUFFINS
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
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
GLUTEN FREE ZUCCHINI CARROT MUFFINS
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
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
Tips:
- Choosing the Right Zucchini: Select firm and medium-sized zucchinis. Avoid large ones as they tend to have more seeds and less flavor.
- Grating the Zucchini: Use a box grater with large holes to grate the zucchini. This will help retain moisture and create a tender muffin.
- Measuring the Flour: Use a kitchen scale to accurately measure the gluten-free flour. Incorrect measurements can affect the texture and rise of the muffins.
- Mixing the Batter: Do not overmix the batter, as this can result in tough muffins. Mix just until the ingredients are combined.
- Baking the Muffins: Preheat the oven to the correct temperature before baking. Ensure even baking by rotating the muffin pan halfway through the baking time.
Conclusion:
Gluten-free zucchini carrot muffins are a delightful and nutritious treat that can be enjoyed by everyone, regardless of dietary restrictions. With their moist texture, sweet flavor, and vibrant color, these muffins are perfect for breakfast, snacks, or even as a dessert. By following the tips and recipe provided in this article, you can easily create delicious and wholesome gluten-free zucchini carrot muffins at home. Experiment with different spices and add-ins to customize these muffins to your liking, and enjoy a guilt-free indulgence that is both satisfying and nourishing."
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