Gluten-Free Carrot Zucchini Muffins
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These Carrot Zucchini Muffins are warmly spiced, soft, perfectly sweet, and loaded with fresh carrots and zucchini. They’re basically like a delicious carrot cake, but in muffin form. The best part? They’re easy to make with simple ingredients and bake up tall like perfect bakery-style muffins with a crackly sugar top! Plus, you don’t need a mixer, complicated steps, or even need to squeeze out the zucchini! And these can easily be made dairy-free too! So, whether you’re packing lunches, grabbing breakfast on the way out the door, or enjoying one with your afternoon coffee, these muffins are a delicious way to sneak in those extra carrots and zucchini.
Why You’ll Love These Gluten-Free Muffins
They’re simple, delicious, and the kind of muffins that somehow disappear faster than I expect every single time.
- Soft, moist, and fluffy
- Made with fresh carrots and zucchini
- Completely gluten-free & easy to make dairy-free
- Great for breakfast, snacks, post workouts, lunches, and pairing with coffee
- Perfect for meal prep: I usually double or triple batch these to keep Ziplocs full in the freezer for those BUSY mornings. Just 25 seconds in the microwave and go!
- Kid-friendly and sneaks in lots of veggies and extra nutrients
- A delicious way to use extra zucchini and carrots, especially when the garden harvest is plentiful
A Delicious Way to Sneak in Some Veggies
Let’s be honest, nothing beats an insanely delicious, moist muffin that’s actually healthy but still tastes like a classic carrot cake! It’s the best way to sneak in extra veggies without realizing it, especially for the kids. The carrots add a naturally sweet flavor, while the zucchini adds moisture without making the muffins taste like vegetables. Combined with warm spices and simple ingredients, you get a soft and delicious muffin that’s perfect for any time of day. Plus, we love to add in pecans, chocolate chips, coconut, and anything else that sounds good!
Let’s Perfect Bakery-Style Dome Tops Everyone Loves:
To make bakery-style carrot zucchini muffins, let the batter sit for about 30 minutes. While the batter rests, prepare a muffin tin with greased liners, then fill the liners VERY full (trust me, like full to the top)! Bake at 425F for about 7 minutes, then 350F for another 20 minutes or until a toothpick inserted in the center comes out clean! For an even bigger muffin top rise, you can only fill every other muffin cup which will allow the heat to circulate around even better. I do both, but if I’m on a time and space crunch then I just fill each cup, either way works and produces high muffin tops!
How to Easily Make Them Dairy-Free
Making these muffins dairy-free is so simple. We have both gluten and dairy allergies in our house, so everything is typically easily adaptable on this site. Just use your favorite dairy-free butter, milk, and protein powder, if using, in place. If you’re adding chocolate chips, simply choose dairy-free chocolate chips.
Need protein powder or dairy-free protein powder? This is our favorite CLEAN protein powder by Just Ingredients! Use code: NICOLEROSS for 10% off! If you need dairy-free, search for the Vegan!
That’s it! You still get the same soft, delicious muffins without the dairy and no one will know these are gluten-free and dairy-free!
How to Store Them
These muffins are perfect for making ahead! I love to double or triple batch to keep a few Ziplocs full in the freezer for those mornings when everyone needs breakfast immediately and there is somehow nothing ready to eat. Just let one thaw for a few minutes or microwave for 25 seconds, and breakfast is handled!
Here’s a few different options for storage AFTER the muffins have cooled completely on a wire rack:
On the counter: Store in an airtight container for 2–3 days.
In the refrigerator: Store for up to 1 week in a sealed Ziploc or airtight container.
In the freezer: Muffins store SUPER well in freezer Ziploc bags for months, but they never last that long! We just thaw a muffin as we want one or microwave for about 25 seconds and go!
More Gluten-Free Bread Recipes You’ll Love:
If you’re looking for more amazing gluten-free bread recipes, you’re definitely in the right place, even the non-allergy people love these!
- Gluten-Free Sourdough
- Homemade Gluten-Free Bagels
- Gluten-Free and Dairy-Free Banana Bread
- Gluten-Free Sourdough Discard Drop Biscuits
- Double Chocolate Gluten-Free Zucchini Bread
- Gluten-Free Ooey-Gooey Cinnamon Rolls
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Gluten-Free Carrot Zucchini Muffins
Ingredients
- 2 cups King Arthur 1:1 Gluten-Free Flour
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup brown sugar
- 2 cups carrots, shredded (about 4 large carrots)
- 1 cup grated zucchini, do NOT squeeze juice out (about 1 medium)
- 1/4 cup honey
- 1/2 cup butter, melted (dairy-free or not)
- 1/3 cup coconut milk (any kind works)
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup coconut flakes (unsweetened or sweetened)
- 1/2 cup pecans chopped (optional)
- 1/2 cup chocolate chips
- 1/2 cup raisins (optional)
- 1-2 scoops protein powder, dairy-free or not (optional)
- coarse sugar for topping (optional)
Instructions
- In a large mixing bowl, combine all the dry ingredients: gluten-free flour, cinnamon, baking soda, protein powder (if using), and salt. Set aside.
- In a medium mixing bowl, combine the wet ingredients including butter, milk, eggs, honey, brown sugar, vanilla extract, carrots, and zucchini.
- Pour the wet ingredients into the dry ingredients. Fold the batter together until well combined. Then fold in the coconut, pecans, chocolate chips, and raisins. Cover in plastic wrap and let for 30 minutes.
- Preheat the oven to 425F degrees and line a muffin tin with greased liners. Then, fill the liners VERY full (trust me) and sprinkle with coarse sugar, if using! Bake for 7 minutes then reduce the oven to 350F and bake for another 20 minutes or until a toothpick comes out clean when inserted in the middle. Cool completely on a wire rack.
Notes
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These are delicious muffins! They came together so easily and quickly. I didn’t have zucchini so I made them with all carrots. Mmm. I also switched out the butter to coconut oil (melted).
They are a bit. Thank you, Nikki.
I’m so glad you loved these muffins Sheila! They’re definitely a favorite in our house!