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carrot zucchini mini muffins

Gluten Free Carrot Zucchini Mini Muffins

  • Author: Andrea Sprague
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 20 mini muffins 1x


These come together in no time, and are a great snack for the whole family. They’re especially great for kids – they get a dose of vegetables without even knowing it! That’s a win-win in my book.


  • ¼ cup brown rice flour
  • ¼ cup sorghum flour
  • ¼ cup potato starch
  • 2 Tbsp. tapioca starch
  • 2 Tbsp. millet or quinoa flour
  • ¼ tsp. xanthan gum
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 1 extra large egg
  • 3 Tbsp. coconut oil, liquid + more for greasing
  • ¼ cup Grade B maple syrup
  • ¼ cup honey
  • 1 tsp. vanilla extract
  • 1 cup finely grated zucchini (use a tea towel or paper towels to squeeze out the excess liquid)
  • ½ cup finely grated carrot
  • ½ cup raisins (optional)


  1. Preheat the oven to 350° with a rack positioned in the center.
  2. In a medium bowl, combine all the dry ingredients from the flours to the baking soda, and whisk with a fork.
  3. In a large mixing bowl, lightly beat the egg. Stir in the coconut oil, maple syrup, honey and vanilla, and mix until just combined. Add the dry ingredients, and mix well. You shouldn’t see any dry flour.
  4. Add the zucchini, carrot and raisins, if using. Stir gently until they are just incorporated into the batter.
  5. Coat your mini muffin pan with a little coconut oil or insert muffin liners. Fill each muffin cup with batter until it is ¾ full.
  6. Bake for 18 minutes total, rotating the pan halfway through. Test for doneness with a toothpick or bamboo skewer.