Print
gluten free muffins

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!

Course Breakfast
Cuisine Canadian
Keyword gluten free carrot zucchini muffins, glutenfree, muffins
Servings 12
Author My Island Bistro Kitchen

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
  • tbsp potato starch
  • 2 tbsp ground chia seeds
  • 1 tbsp + ¾ tsp tapioca starch
  • tsp zanthan 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
  • 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

  1. 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.

  2. Preheat oven to 475°F.
  3. Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. 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.
  5. Combine flours, rolled oats, starches, ground chia seeds, zanthan 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.
  6. 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.
  7. 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.
  8. 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