These Carrot Zucchini Muffins are so packed full of flavor! Even though they are gluten free, that should not be construed that any one who is not celiac or gluten-sensitive cannot eat them. In fact, I would be very surprised if anyone could guess they are gluten free!
The muffins rise and dome beautifully into just the right contoured shape for a perfect muffin. Adding the streusel topping is such a treat on these muffins. It not only dresses them up and adds texture but it makes the muffins ever so tasty by adding additional flavor.
When I started developing gluten-free muffins, I soon discovered that, in order for them to closely replicate wheat-based muffins and have that deli quality I so desire in muffins, the gluten-free version takes a mixture of flours and starches. Simply using a gluten-free all-purpose flour or the cup-for-cup/1-to-1 flour will not substitute well for these muffins. The thing about gluten-free flours is that they each have their own unique properties and, for the most part, they cannot be substituted, cup-for-cup, for other flours. Nor, can an ingredient be left out without affecting the success of the baked good. Some flours, for example, absorb more liquid than others and that affects the amount of liquid ingredients required in a recipe.
From experience, I can say it takes several attempts at perfecting gluten-free baking with speciality flours. However, I have done that work for you, testing, and re-testing several times, each recipe I develop and publish to ensure it can be made with success in the kitchens of others, provided the baker follows my directions exactly, makes no ingredient substitutions, or leaves no ingredient out. Every ingredient (except maybe the spices) contributes to the batter consistency and texture of the finished product.
The Carrot Zucchini Muffins are a great way to add (hide!) vegetables into a muffin. Apart from their wonderful flavor, these two vegetables also add moisture to the batter.
The texture of these Carrot Zucchini Muffins is moist and tender and the interior of the muffins show a somewhat coarse yet uniform interior crumb with small irregular air holes, characteristic of a well-constructed muffin.
[Printable recipe follows at end of posting]
Gluten Free Carrot Zucchini Muffins
Ingredients:
2/3 cup sorghum flour
½ cup gluten-free quick cooking rolled oats
¼ cup brown rice flour
¼ cup coconut flour
¼ cup + 2 tbsp oat flour
2½ tbsp potato starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1½ tsp xanthan gum
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice
Pinch cloves
½ cup light brown sugar
2 large eggs, room temperature, lightly beaten
1/3 cup coconut oil
2 tbsp pure maple syrup
1½ tsp vanilla
½ cup Greek style vanilla yogurt
2 tbsp whole milk
¾ cup shredded zucchini
¾ cup grated carrot
¾ cup raisins
Streusel Topping:
¼ cup sorghum flour
¼ cup brown sugar, packed
3 tbsp quick-cooking rolled oats
1/8 tsp cinnamon
2 tbsp cold butter
Method:
Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
Yield: 12 muffins
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Printable Recipe:
Gluten Free Carrot Zucchini Muffins
Perfectly domed, packed full of flavor, and topped with a tasty streusel topping, these Gluten-free Carrot Zucchini Muffins are a special treat!
Ingredients
- 2/3 cup sorghum flour
- ½ cup gluten-free quick cooking rolled oats
- ¼ cup brown rice flour
- ¼ cup coconut flour
- ¼ cup + 2 tbsp oat flour
- 2½ tbsp potato starch
- 2 tbsp ground chia seeds
- 1 tbsp + ¾ tsp tapioca starch
- 1½ tsp xanthan gum
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp allspice
- Pinch cloves
- ½ cup light brown sugar
- 2 large eggs, room temperature, lightly beaten
- 1/3 cup coconut oil
- 2 tbsp pure maple syrup
- 1½ tsp vanilla
- ½ cup Greek style vanilla yogurt
- 2 tbsp whole milk
- ¾ cup shredded zucchini
- ¾ cup grated carrot
- ¾ cup raisins
Streusel Topping:
- ¼ cup sorghum flour
- ¼ cup brown sugar, packed
- 3 tbsp quick-cooking rolled oats
- 1/8 tsp cinnamon
- 2 tbsp cold butter
Instructions
Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
- Preheat oven to 475°F.
- Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
- Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
- In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
- Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
- Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
Recipe Notes
Yield: 12 muffins
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