Gluten Free Zucchini Carrot Parmesan Muffins

gluten free zucchini carrot parmesan muffins recipe

GLUTEN FREE ZUCCHINI CARROT PARMESAN MUFFINS

Ingredients
  

  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1/2-3/4 cup shredded cheese (I made a mix of old and Parmesan cheese)
  • 1/2 cup Quaker gluten free oats
  • 1 1/2 cup Bob’s Red Mill gluten free flour blend
  • 1- 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup canola oil

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with liners.
  • In a stand mixer add the eggs, oil and sugar and mix until blended.
  • Add the oats, gluten free flour, salt and baking powder and mix on medium speed.
  • On low speed add the shredded zucchini, carrot and cheese and blend well.
  • Drop spoonfuls of batter into lined muffin pan. Bake in oven for 20-22 minutes.
  • Remove and cool.
Tried this recipe?Let us know how it was!
gluten free zucchini carrot parmesan muffins recipe

This is my favourite time at the farmers markets and we are so lucky in Calgary to have many many markets to choose from. I am blessed to live in a province that grows a ton of veggies and we are close enough to BC to get all their bounty of fruit.

It is the time of year when eating seasonally is the best! I love it until thanksgiving here in October and maybe that is why thanksgiving is one of my favourite holidays for I have so much local produce available to me.

Recently I picked up a giant zucchini so you, my followers will be lucky enough to get a ton of new gluten free zucchini recipes coming. Zucchini crackers, grilled zucchini rolled lasagna, chocolate zucchini bread and this recipe- Zucchini Carrot Parmesan Muffins.

wheat free mom

These muffins would be a great substitute for a sandwich in a kids lunch. It is a savoury muffin yet tastes sweet with the shredded carrot in it.

I used Bob’s Red Mill gluten free flour 1 to 1 and I find it is available most anywhere. It is a nice light gluten free flour that I find works well in baking.

gluten free zucchini carrot parmesan muffins recipe

gluten free zucchini carrot parmesan muffins recipe

Enjoy!

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten Free Kitchen Sink Muffins

These gluten-free kitchen sink muffins are moist and not too sweet.
This gluten-free kitchen sink muffin recipe is moist and not too sweet.

This gluten-free kitchen sink muffin recipe is moist and not too sweet. It is everything you want in a breakfast muffin, afternoon treat or grab-and-go snack. Kitchen sink muffins are a cross between a banana bread and a carrot cake. It is a great way to start the day. This gluten-free muffin is perfect for Sunday brunch, breakfast on the go, or to take along on a picnic. Don’t let the long list of ingredients turn you off-this gluten-free recipe is so easy to make and tastes delicious.

The gluten-free kitchen sink muffins have a ton of flavour and textures in every bite. Baking muffins has always been my “go-to” thing. Need something for school lunches-bake muffins. Need something for a quick breakfast-bake muffins. Friend coming over for tea-bake muffins.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

WHY DO I CALL THEM KITCHEN SINK MUFFINS? Because you can throw everything but the kitchen sink in these muffins. Swap out the shredded carrots for zucchini. Replace the almonds with pecans or walnuts. Omit the chocolate chips and use dried cranberries. The substitutions are limitless.

These gluten-free kitchen sink muffins are moist and not too sweet.

WHAT INGREDIENTS YOU NEED TO MAKE THE MUFFINS:

With banana, applesauce, grated carrots, chocolate chips and almonds these healthy gluten-free kitchen sink muffins are extra tasty.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-muffin-recipes-by-wheatfreemom/

Why do I call them kitchen sink muffins? Because you can throw almost anything into the batter and they will turn out great. You can be creative with the ingredients. Omit the chocolate chips and add raisins. Not a fan of nuts then substitute with flax seeds, sunflower seeds or hemp hearts. These gluten-free muffins would be great to take along on a hike, a bike ride or a picnic in the park.

My favourite kind of recipes are those that are flexible. Recipes that on any given day, you can make work with what you have in the pantry. These gluten-free kitchen sink muffins are that kind of recipe. Are you ready to make muffins now?

HOW TO MAKE THE GLUTEN-FREE MUFFINS:

  1. Preheat the oven to 350 degrees.
  2. Line 2 muffin tins with 16-18 paper cupcake liners.
  3. In a stand mixer add the banana, applesauce, eggs, vanilla and oil and mix until well blended.
  4. In a small bowl whisk the gluten-free flour, sweetener, baking powder and soda, salt and spices.
  5. Add dry ingredients to wet and mix on low speed.
  6. Add the coconut milk/apple cider vinegar and mix on low speed.
  7. Increase speed to medium until you have a smooth batter.
  8. Fold in the grated carrots, chocolate chips and almonds.
  9. Use an ice cream scoop to drop batter into lined pan.
  10. Bake in oven for 22-25 minutes.
  11. Remove and cool.
These gluten-free kitchen sink muffins are moist and not too sweet.

These gluten-free kitchen sink muffins are healthy, easy to make and packed full with flavour. I love to have a homemade gluten-free muffin with my earl grey soy tea latte in the morning. After that I normally head out to my power walk

The muffins are pretty much loaded with everything but the kitchen sink and makes for a wonderful breakfast. A cross between banana bread and carrot cake, these muffins are full of flavour, light and moist and will last at least 5-6 days on the counter.

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

Here are some other muffin recipes to try:

These gluten-free kitchen sink muffins are moist and not too sweet.

Gluten Free Kitchen Sink Muffins

These gluten-free kitchen sink muffins are moist and not too sweet. They are everything you want in a breakfast muffin, afternoon treat or grab-and-go snack.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American

Equipment

  • whisk
  • bowls
  • stand mixer or hand mixer
  • measuring cups
  • muffin pans
  • paper cupcake liners
  • ice cream scoop

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 muffin tins with 16-18 cupcake paper liners.
  • In a stand mixer add the banana, apple sauce, eggs, vanilla and oil and mix until blended.
  • In a small bowl whisk the gluten free flour, sugar, baking powder, baking soda, salt and spices.
  • Add dry ingredients to wet and mix on low speed.
  • Add the coconut milk and apple cider vinegar and mix on low speed.
  • Add the grated carrots, chocolate chips and almonds and stir to combine.
  • Fill lined muffin tins with about 3/4 full of batter.
  • Bake in oven for 22-25 minutes.
  • Remove and cool.
Keyword afternoon snack, banana muffins, breakfast, breakfast muffins, gluten-free, gluten-free muffins, gluten-free recipe, grab and go snack, kitchen sink muffins
Tried this recipe?Let us know how it was!

Gluten and Dairy-Free Banana Bran Muffins

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.
These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious! Filled with ripe bananas and chocolate chips these gluten-free muffins will be enjoyed by all. They are quick to make and use ingredients found in your pantry.

Gluten and dairy-free banana muffins that have rice bran added to them for extra fibre. I love a gluten-free muffin that not only tastes good but is good for you. The muffins are fluffy and moist and full of banana flavour.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

I love one of these gluten-free banana bran muffins for breakfast with my earl grey tea latte. They are also a wonderful afternoon snack. You can easily pack up these muffins and bring them along on your next hiking or baking adventure. Also terrific to bring along on a camping trip.

I originally posted this recipe in March 2015, but have recently taken new photos and decided I would rewrite the blog post.

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

Gluten-free banana muffins that are moist, fluffy and full of banana flavour. It is an easy banana recipe that makes perfect gluten-free muffins each and every time.

INGREDIENTS NEEDED TO MAKE THE MUFFINS:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

It always seems that we can have a couple of bananas getting too ripe on the counter. If I do not have an opportunity to use them right away, I place the whole bananas in my freezer. On baking day, I remove 2-3 frozen bananas and let them thaw for 5-8 minutes. They are easy to peel and are then added to the mixing bowl.

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

Warm gluten-free banana bran muffins with melty chocolate chips is the best snack in the afternoon. If you haven’t noticed, I am a little obsessed with baking gluten-free muffins. When I was first diagnosed with celiac disease, the first thing I wanted to bake really well was a muffin.

Many many failed, hard and dry gluten-free muffin recipes were made until I figured out what I needed to do. I love that I can make a great tasting, soft and moist gluten-free banana muffin anytime I want to now.

Who loves muffins as much as I do?

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-muffin-recipes-by-wheatfreemom/

HOW TO MAKE THE BANANA MUFFINS:

  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with 10-12 paper liners.
  3. In a stand mixer(or use a hand mixer and medium bowl) beat the sugar, bananas, oil, egg and vanilla together.
  4. In a small bowl whisk the gluten-free flour, rice bran, baking soda and powder and salt.
  5. Add dry ingredients to wet and mix on low speed until combined.
  6. Add the coconut milk and mix on low speed increasing to medium until you have a smooth batter.
  7. Fold in the chocolate chips.
  8. Use an ice cream scoop to drop batter into lined muffin pan.
  9. Bake in oven for 23-28 minutes.
  10. Remove and cool.
These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

These gluten-free banana bran muffins are the best grab-and-go snack. They also are great in school lunches. You could easily adapt and bake the muffins in mini muffin pans. Delicious bite sized treats instead.

HERE ARE MORE MUFFIN RECIPES TO TRY:

WANT MORE RECIPES? Subscribe to get new recipes delivered right into your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram or Pinterest. I really would love to hear from you?

HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free baking or cooking, just send me a DM and I will try to help you out.



These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

Gluten and Dairy-Free Banana Bran Muffins

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delcious. Perfect with a cup of tea or coffee for breakfast.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 10

Equipment

  • measuring spoons and cups
  • bowls
  • hand mixer or stand mixer
  • paper cupcake liners
  • Muffin pan
  • ice cream scoop
  • spatula

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a muffin tin with 10-12 paper cupcake liners.
  • In a stand mixer(or use a hand mixer and medium bowl) beat the sugar, bananas, oil, egg and vanilla.
  • In a small bowl whisk the gluten free flour, rice bran, baking soda, baking powder and salt.
  • Add dry ingredients to wet and mix on low speed until combined.
  • Add the milk and mix on low speed increasing to medium and beating untl you have a smooth batter.
  • Fold in the chocolate chips.
  • Use an ice cream scoop to drop batter into the lined muffin pan.
  • Bake in the oven for 23-28 minutes.
  • Remove and cool.
Keyword banana bran muffins, banana muffins, gluten and dairy-free, gluten and dairy-free banana muffins, gluten-free, gluten-free baking, gluten-free banana bran muffins, gluten-free banana muffins, gluten-free muffins
Tried this recipe?Let us know how it was!

Gluten Free Baguette and English Muffin

gluten free dairy free baguette and english muffin recipe


I have been working on bread dough recipes the last couple of weeks. Bread recipes are definitely lacking on my blog and I knew I had to challenge myself and try to come up with some.
Baking gluten free bread here in Calgary is definitely a challenge.
Not only are we near the mountains, we are fairly high up in altitude and we also have no humidity. Those reasons I find make baking gluten free bread more of a challenge for me.
One of the things I have kinda figured out is you definitely need to mix the yeast separately with warm milk and let it rest and grow.
That helps a lot.
I have also found that I need to add more liquid to my doughs. It does look weird to me to have a bread dough look more like cake batter than dough but that is gluten free.
I baked full-on gluten bread almost everyday when my kids were younger and that dough was a delight to work with.
Gluten Free is now my world and I am learning to embrace it rather than fight it!
I have made this recipe a few times now and it can easily be made into a bread loaf.


gluten free dairy free baguette and english muffin recipe


If you want to make english muffins you will need some metal rings.
I found these ones in a small kitchen store.


gluten free dairy free baguette and english muffin recipe

gluten free dairy free baguette and english muffin recipe
gluten free dairy free baguette and english muffin recipe

Gluten Free Baguette and English Muffin

Ingredients
  

  • 1 1/2 cup gluten free flour blend (I used Compliments gluten free flour blend that is available at Sobeys and Safeway)
  • 1/2 cup tapioca starch
  • 1 tbsp chia seeds
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tbsp fast acting yeast
  • 1 – 1/4 cup warm goat milk
  • 1 tbsp white sugar
  • 2 tbsp vegetable or canola oil
  • 2 large eggs (at room temperature)

Instructions
 

  • In a small bowl mix the yeast, warm goat milk and sugar.
  • Stir.
  • Let rest and rise for 15 minutes.
  • In a stand mixer mix the gluten free flour blend, tapioca starch, chia seeds, salt and baking powder.
  • Add the eggs and oil to yeast mixture and give a quick stir.
  • Pour the wet ingredients into the dry ingredients and mix on low speed.
  • Increase speed to medium and beat for a couple of minutes.
  • This gets air into the dough.
  • Put batter into a greased large glass bowl.
  • Cover with a teatowel and let rest for 15 minutes.
  • Line a small cookie sheet with parchment paper.
  • Grease the metal muffin circles and place on cookie sheet.
  • Add batter to inside of circles filling about halfway. 
  • Smooth out batter to fill the circle up.
  • Cover loosely with saran wrap and then a tea towel.
  • To make baguettes line a baguette pan with parchment paper.
  • Place batter in the middle of pan.
  • Cover loosely with saran wrap and then a tea towel.
  • Place the pans in a warm spot in house and let rise for an hour.
  • Preheat oven to 375 degrees.
  • Bake english muffins in oven and bake for about 25-30 minutes until lightly brown.
  • Bake baguette in oven for 35-40 minutes until lightly brown.
  • If making a loaf of bread bake in oven for 50-60 minutes until you tap loaf and it sounds hollow.
  • Let cool on counter before slicing.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free baguette and english muffin recipe
gluten free dairy free baguette and english muffin recipe
gluten free dairy free baguette and english muffin recipe

Recommended: 1.2.3. Gluten Free Muffin Mix

boxmuffin

boxmuffin1


I have found while traveling the aisles of Homesense stores, that they now carry quite a few gluten-free products. Now, I was never a packaged food purchaser but it is nice to have something quick on hand. And now that I have been doing this blog, I thought I would try a few things out, and give my review.
So I bought the 1.2.3 gluten free, Meredith’s Marvelous muffins/quickbread mix. On the back of the box, and on the inside are many different ways to use this mix. I liked that idea, for not everyone knows how to vary the ways of cooking.
So blueberry muffins it is!
The instructions were easy to follow, with the only difference I made being to use buttermilk instead.

boxmuffin2


The smell in the kitchen, while they were cooking, was great. And once cooled the taste again, was very good. I would highly recommend this mix for when you want to have something quick to make up. My daughter who is not celiac really enjoyed the muffins too.


boxmuffin3