Gluten-Free Carrot Zucchini Muffins
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.
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
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!
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