I know that’s a mouthful – zucchini, carrot AND apple in a gluten-free muffin? Yes! These muffins are moist, fluffy and just sweet enough. The zucchini, carrot and apple are shredded and melt into the muffin. An apple adds sweetness so less sugar is needed. You would never know that these muffins are filled with veggies and fruit.
There are more and more choices for gluten-free flours for baking. Store-bought flour blends are very convenient but can also be expensive. So I offer a few choices.
I tested this recipe with several different mixes and they all worked well. My custom blend of sorghum, millet and brown rice flours is my favorite. It lends better flavor to baked goods than your average rice flour blend.
Here is the special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- ¼ c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
For a more simple DIY gluten-free flour blend, check out my post on gluten-free flour blends.
If you prefer a store bought blend, King Arthur Flour All Purpose Gluten-Free flour and King Arthur Measure for Measure Flour both work well in this and many other recipes. Omit the xanthan gum called for in the recipe if your flour blend contains it or other binders like guar gum and inulin.
Zucchini, Carrot and Apple – This recipe will be easiest if you have a food processor with a shredder attachment. It makes quick work of shredding all three. If not, get out your box grater and work those arm muscles! You’ll need 1 medium-sized, tart/sweet, firm apple like pink lady or gala, 1 small or 1/3-1/2 large zucchini and 1 small carrot.
If you use packaged shredded carrots, I recommend chopping them a little bit first. They tend to have some long pieces and the muffins work better with smaller shreds.
I am a huge fan of cinnamon but I have made it optional in this recipe. For those of you who are not cinnamon lovers like me, these muffins are yummy without it. I also love ginger in cakes and muffins. Add 1 tsp of ground ginger or even 2 tsp of freshly grated ginger for a great pop of zing.
Sour Cream or full fat yogurt (vegan options) adds wonderful richness to these muffins. I tested the recipe with Kite Hill Sour Cream Alternative (vegan) and it worked very well. Green Valley Lactose-Free Sour Cream is my go to. The muffins will not brown as much with a non-dairy substitute. This is expected.
Zucchini Carrot Apple Muffins (Gluten-Free)
- 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.
2/3 c potato starch
1/3 cup tapioca starch