Gluten-free zucchini carrot muffin broken open on a dessert plate.

Gluten-Free Zucchini Carrot Muffins

These healthy muffins are good for breakfast or snacking. I added walnuts to make them even healthier. I also added a little xanthan gum (the original recipe didn’t call for it) to help them hold together better. They turned out really light and moist. I didn’t put the “frosting” on mine, but I’m sure that would make them even better.


  • 1 1/2 cups almond flour
  • 1/2 cup sorghum flour
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini
  • 1/3 cup walnuts, chopped (optional)

Frosting (optional)

  • 8 oz cream cheese, softened
  • 1-2 tablespoons honey


Preheat your oven to 350F. Spray muffin tin with no-stick spray or line with paper liners. I didn’t have enough paper liners, so I sprayed my second tin.

Shred the carrots and zucchini. I used a small food processor.

Food processor with shredded carrots inside.

Carrots shredded in food processor.

A glass measuring cup containing shredded zucchini.

Shredded zucchini

Combine the almond flour, sorghum flour, baking powder, salt, and cinnamon in a large mixing bowl.

White mixing bowl containing flours and other dry ingredients mixed together.

Dry ingredients mixed together.

Add the honey, oil, and eggs and stir with a spoon until well combined. The batter will be thick.

White mixing bowl with gluten-free muffin batter inside.

Eggs, honey and oil mixed with dry ingredients.

Add carrots, zucchini and walnuts, if you are using, and mix until evenly distributed.

White mixing bowl containing finished muffin batter ready to put into muffin tin.

Vegetables and walnuts are stirred into the batter until mixed evenly.

Fill each muffin tin cup about ¾ full of the batter.

Two 12-muffin pans with batter added, ready to bake.

I didn’t have enough paper liners for the second batch so I sprayed the pan with olive oil spray.

Close up shot of muffin tin with paper liners filled with batter, ready to bake.

Muffin batter ready to bake.

Bake for 30-35 minutes. Let cool before frosting, if desired.

Close up of muffin tin containing fresh-baked muffins.

Bake muffins until golden brown on top.

You can change the proportion of carrots to zucchini – just be sure the total amount of shredded vegetables in the recipe is the same.

Gluten-free zucchini carrot muffin broken open on a dessert plate.

The muffins turned out light and moist on the inside.

Frosting (optional)

Whip the cream cheese until light and fluffy. Add the honey and continue mixing until combined.

Makes about 1 1/2 dozen muffins.

Adapted from recipe at


Milo graphic

Milo says….

The ground is like a giant dog newspaper – SNIFFING it is how I keep up with CURRENT EVENTS!

Closeup view of finished blueberry muffin on plate.

Carol’s Amazing Blueberry Muffins

Yes, these muffins are amazing! I made these for a meeting I was hosting and I had to try really hard not to eat all of them while they were still warm. They puffed up a lot more than I expected and were moist but not soggy. I filled the muffin cups about 1/2 full. The batter is very sticky and really works your arm muscles when you stir in the blueberries. I used Full Circle frozen organic blueberries. I thawed them out in the refrigerator ahead of time. These blueberries are very big and were a really good choice for these muffins.

Bag of thawed out organic blueberries - Full Circle brand.

There were enough of these large blueberries to make two batches of muffins.


This was one recipe that I didn’t change at all. It can be used with other flavors besides blueberry/lemon, too. Carol suggests dried cranberries with orange zest. Or, add chopped walnuts instead of blueberries and ½ teaspoon cinnamon. Have all ingredients at room temperature for best results.


  • 2 ¼ cups Carol’s Sorghum Blend (see below)
  • 1 ½ teaspoons xanthan gum
  • 2 ½ teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk of choice (I used almond milk)
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon peel
  • 1 cup blueberries (fresh or frozen – I used frozen, organic, thawed, drained)


[1] Preheat oven to 400ºF. Generously grease 6-cup jumbo or 12-cup standard, nonstick muffin pan or use paper liners.

[2] Whisk together flour blend, xanthan gum, baking powder, sugar, and salt in large mixing bowl until well blended. Add milk, oil, eggs, vanilla extract, and lemon peel and beat with electric mixer on low speed until well blended and batter starts to thicken. Gently stir in blueberries. (If blueberries are frozen, add 5 minutes baking time.) Divide dough evenly in muffin pan.

Gluten-free blueberry muffin batter in bowl with blueberries being stirred in.

Batter was very thick and sticky.


[3] Bake 6-muffin pans 35 to 40 minutes; 12-muffin pans for 20-25 minutes––or until tops of muffins are lightly browned and a toothpick inserted into the center comes out clean.

Nine glazed blueberry muffins on plate.

Glazed muffins ready to eat.


Cool muffins in pan on wire rack for 10 minutes. Remove muffins from pan and cool another 15 minutes on wire rack. Serve warm. I glazed the muffins with a light frosting made from powdered sugar mixed with lemon juice.

Hands holding a split open blueberry muffin.

The muffins were very moist, but not sticky, on the inside.


Carol’s Sorghum Blend

  • 1 ½ cups sorghum flour
  • 1 ½ cups potato starch
  • 1 cup tapioca flour

Whisk together and store, tightly covered, in a dark, dry place.

Recipe by Carol Fenster,


Milo graphic

Milo says….

I was ANGRY at Maizy today! She wouldn’t let me bring my bone in the house because it has dirt on it! I pouted on the back porch all afternoon, but she still didn’t let me bring it in. Dirt ISN’T bad – it’s SEASONING!