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overhead view of muffin tin with gluten free zucchini carrot apple muffins, shredded carrot apple and zucchini. White napkin on right, wood spoons in upper right and metal measuring cups in upper left

Zucchini Carrot Apple Muffins (Gluten-Free)

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 16 muffins
These zucchini carrot apple muffins are gluten-free, moist, fluffy and just sweet enough.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 1/2 c shredded carrot - about 1 small carrot
  • 1/2 c shredded zucchini - 1 small zucchini
  • 1 c shredded apple - about 1 medium-sized apple skin on (sweet & tart like gala or pink lady)
  • 1/2 c brown sugar
  • 3 Tbsp sugar
  • 1/2 c oil
  • 3 Tbsp sour cream or full fat yogurt vegan versions ok
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/3 c gluten free flour blend
  • 3/4 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger optional
  • 1 tsp cinnamon optional


  • Preheat the oven to 350°F and line muffin tin(s) with paper liners.
  • In a small mixing bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and ginger or cinnamon.
  • In a large mixing bowl beat the sugars, oil, eggs and vanilla until smooth. Stir in the shredded zucchini, carrot and apple.
  • Add the dry ingredients in two additions. Stir until smooth. Electric mixers not needed.
  • Divide the batter evenly, filling each well to about 2/3 full.
  • Bake 20 minutes or until the top is set and it bounces back from a gentle tap.
  • Cool in the pan for 5 minutes, then transfer to a wire rack. These muffins do best, when cooled at least 30 minutes.


Omit the xanthan gum from the recipe if using gluten-free flour blend that contains it.
For an easy DIY gluten-free flour blend, combine:
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.