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My dad found this recipe and sent it my way recently, with this note: “might work for your dietary proclivities…frosting excluded.”

Gotta love it.

Interestingly, this recipe wasn’t advertised as gluten-free at all, it just happened to be, which I always find end up being some of the best recipes. But I didn’t have all of the ingredients on hand, and some of them I just never keep around, so I decided to modify the recipe a bit. For one, I reworked the flours, but you can definitely go for the almond flour/brown rice flour combo if you’ve got it. Two, and maybe it’s just me, but I don’t associate muffins with frosting. And my dad was right, I don’t do cream cheese anyways (unless I’m desperate, ’cause it’s sooo goooood). So I cut back on the sugar amount, switched to agave, and scrapped the frosting for an oatmeal streusel. In keeping with dairy free, I chose vegetable shortening instead of butter, but you can use either. And finally, per my dad’s suggestion, I changed out the raisins for Craisins (Trader Joe’s makes some really good dried cranberries with different flavors, too), to add a little zingy chew.

Zucchini Carrot Muffins with Oatmeal Streusel

These are surprisingly really, really good. And Marco had no idea there were carrots and zucchinis inside! (Which means he shoved one in his mouth without looking at it, because it’s chockfull of orange and green bits.) I will definitely be making these again. They were a cinch to put together and really healthy, without sacrificing flavor.

1/2 cup of rice flour
3 tablespoons of potato starch
1 tablespoon of tapioca flour (or substitute 1 cup of your gf blend for the above 3 ingredients)
1/4 cup of buckwheat flour
1/4 teaspoon of fine sea salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
2 teaspoons of ground cinnamon
1/3 cup of vegetable oil
1/4 cup of agave nectar
1 large egg, at room temperature
1 medium carrot, peeled and grated
1 medium zucchini, grated (not peeled)
1/2 cup of craisins (optional)

1/3 cup of gluten-free rolled oats
1/3 cup of brown sugar
3 tablespoons of vegetable shortening
Pinch of salt

Preheat the oven to 350 degrees, and line a muffin tin with liners (12), or you can use a mini-muffin tin (24).

Mix together the flours, salt, baking powder, baking soda and cinnamon. Add the egg, oil and agave and whisk to combine. This part of the batter will be extremely thick, so resist the urge to add more liquid. If you’re a seasoned gf baker, the temptation will be strong. Just. Don’t. Do it. The grated zucchini and the carrot will add more than enough.

Quickly add the grated veggies before you cave, and stir vigorously to combine. See? It’s fine! 🙂

Zucchini Carrot Muffins

To make the streusel, simply combine all the ingredients in a small bowl, using a fork or your fingers to rub the oats into the shortening until fully incorporated (should be like a lumpy sand).

Fill each of the liners with batter (it really sticks to the liners for some reason, so once it’s in there don’t try to remove a little for the purpose of evening out the batter or you’ll end up with batter just all up inside the muffin cup…trust me). Top generously with streusel.

Zucchini Carrot Muffins

Bake for 18-20 minutes, until a toothpick comes out clean and the muffin tops are browning. Broil for an extra minute if you’d like a crispier streusel.

Let cool for 10-15 minutes before eating (other wise they won’t come cleanly out of the muffin liners).

They’re a soft, light muffin; super moist and they stay that way, in an air tight container for a number of days.

Zucchini Carrot Muffins with Oatmeal Streusel


Linked to Gluten Free and DIY Tuesdays