Carrot and Zucchini Muffins, gluten free

Putting the mix in the tins

A while ago, when Cartoonist started middle school, I thought I would help her with ideas for her lunch, and bought a book called “The Healthy Lunchbox.” I had forgotten that we even had the book, until I started looking through the cookbook shelves to see what I could come up with for her to make for lunch.

I handed it to Cartoonist and said, find some stuff to make for your lunch. She picked out the Carrot or Zucchini Muffin mix.

Well, which is it going to be? I asked her, as we had plenty of both. She looked at the recipe and said “Both”.

So I grated up the carrots and the zucchini, and she mixed up the other ingredients.

  • 1/2 cup of olive oil (they called for canola oil)
  • 1/2 cup honey
  • 2 eggs (or 4 egg whites, which she would have done)
  • 1 tsp vanilla
  • 1 1/2 cups grated zucchini and carrots
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup flax meal
  • 1 cup brown rice flour
  • 1/3 cup buckwheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Bake for 25 minutes at 350F

What was amazing was that we actually didn’t have to make any substitutes, we had all the ingredients. What a novel idea.

Finished muffins

We must have done something wrong, because it said it would make 2 dozen, and it was more like 18 and they were very flat, but they were good, so we decided that we would make this one again.

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