Just in time for back to school lunches and those crazy busy no-time-to-make-breakfast mornings, these Gluten Free Zucchini Muffins with Carrots are the perfect way to get the whole family to eat more vegetables.
Speaking of vegetables, I know I say it all the time, but it so important it is worth repeating; the #1 biggest diet mistake people of all ages make is not eating anywhere near the optimal amount of vegetables (and fruit!) I would say this is especially true with kids. Ideally, you should aim to eat 7 to 13 servings of vegetables and fruit a day. And yes, that is a lot! But beyond Green Smoothies, there are a number of creative (and delicious) ways to work fruits and vegetables into your recipes….
Adding Vegetables Boosts the Overall Nutrition of ANY Recipe
It was almost a decade ago when Jessica Seinfeld released her Deceptively Delicious cookbook, showing moms everywhere how to hide vegetables in everything from Mac-n-Cheese to Chocolate Chip Cookies. My son was only seven years old when Seinfeld’s book was released and we used the book for inspiration countless times while he was growing up. Ever since first picking up that book, I have always looked for ways to work more vegetables into as many of my recipes as possible.
It’s easier than you might think!
In addition to the Gluten Free Zucchini Muffins with Carrots, here are a few more kid-friendly recipes that sneak in a few extra vegetable servings:
- Turkey Meatloaf Recipe
- Gingerbread Spice Cake
- Fluffy Banana Pancake Recipe
- Slow Cooker Bolognese Sauce
- Chocolate Zucchini Bread
- Apple Carrot Bread Recipe
Not Gluten Free? Don’t Want to Buy So Many Different Flours?
If you are not gluten free, you can still make the muffin recipe! I would suggest using 2 cups of sprouted spelt flour (I like One Degree Organics brand) in place of the oat flour, cassava flour, sorghum flour and tapioca flour.
Cassava flour is made from yuca. Unlike tapioca flour, cassava flour uses the WHOLE root, not just the extracted starch, so it is nutritionally superior. I have really gotten into using cassava flour lately and I think it is a flour you will start to see more and more frequently in gluten free recipes.
You can buy cassava flour at natural food stores, such as Whole Foods Market or online.
- 3/4 cup oat flour
- 1/2 cup cassava flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon pink Himalayan sea salt
- 1/2 teaspoon cinnamon
- 1 very ripe banana, mashed
- 3/4 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 organic, pasture-raised egg (such as Vital Farms)
- 3/4 cup grated carrots
- 3/4 cup grated zucchini
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Preheat the oven to 350 degrees. Line 12 muffin tins with paper cups.
- In a large mixing bowl, whisk together all dry ingredients (flours, baking powder, baking soda, salt and cinnamon.) In a separate large bowl, whisk together the banana, maple syrup, vanilla and egg.
- Place grated carrots and zucchini together in a piece of cheesecloth or paper towel and squeeze out excess liquid.
- Add carrots and zucchini, along with walnuts and raisins, to wet ingredients. Stir to combine. Pour wet ingredients into dry and mix briefly to combine. Scoop batter into prepared muffin tins.
- Bake 20 to 22 minutes, or until a toothpick inserted in center of muffin comes out clean. Remove from oven and set on a wire rack to cool.