Teach Eat Love

Zucchini Muffins {gluten free}

Hi, friends! While we’re overseas, Emilie from The Clever Carrot is filling in with a guest post. Her work is lovely, and I hope you enjoy it as much as I do. She’s sharing a Zucchini Muffin recipe, which is a great way to get kids to eat their veggies. I like to get my daughter involved and show her that zucchini muffins are delicious so she’ll be more willing to try veggies in whole form later. But that’s enough from me; here’s Emilie…

gluten free

Once upon a time, my children ate everything.

No really, they ate everything.

I used to make them frittatas stuffed with kale and sweet potatoes, braised chicken, and even sauteed escarole with lemon and olive oil. Yup. They ate it all. It was good to be a kid at Chez Carrot.

But those days are over, my friends. Now my kids think it’s OK to eat Goldfish for breakfast. I say no. They say yes. Repeat. Repeat. Repeat.

But then I got smart; I decided to give them want they wanted, but in disguise. I’m not really sure how to make Goldfish from scratch, but I’ve got the muffin thing down. They think it’s cake, I know it’s not. Best of all, this recipe is gluten free. We are not allergic to gluten in our house, but going gluten free is a wholesome departure from white flour.

I make these zucchini muffins using millet. Millet flour comes from the actual millet grain and is very neutral in flavor. It is also very good for you. I combine it with sweet rice flour and almond meal to avoid that gritty texture commonly associated with GF muffins. FYI- sweet rice flour is not the same as white rice flour. It is derived from glutenous sticky rice, which makes it an excellent thickener and binding agent. I find that it adds a nice bouncy texture to these muffins. And if you’re wondering why I don’t use a GF baking mix, it’s because I prefer making my own blends; you have more control over the texture and nutrient content.

This recipe is the closest I’ve come to achieving ‘normal’ tasting GF muffins. Thankfully my kids gobble them up with gusto. Nothing makes me happier knowing that they are eating millet and zucchini with a big fat grin on their faces (I win!) I’ll keep it my little secret…

Zucchini Muffins {GF}


1/2 c. millet flour
1/4 store-bought almond meal/flour**
1/4 c. sweet rice flour or Mochiko (not white rice flour)*
1 1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt

2 eggs
1/3 c. brown sugar
1/4 c. mashed banana
1 tsp. vanilla
5 tbsp. unsalted butter, melted & cooled
3/4 c. shredded zucchini (about 1 small zucchini)


1. Preheat your oven to 400 F. Line a muffin tin with 10 paper cases.
2. Sift all of the dry ingredients into a large bowl. Set aside.
3. Using a box grater, shred the zucchini. Place the zucchini onto a clean kitchen towel and gently squeeze to let out out any extra moisture.
4. Mash the banana using a fork, getting it as smooth as possible.
5. In a small bowl, whisk the eggs, brown sugar, mashed banana, vanilla, and melted (cooled) butter.
6. Fold in the zucchini.
7. Slowly pour the wet ingredients into the dry ingredients bowl. Gently mix to combine.
8. Spoon the batter into the prepared muffin tin filling them about 2/3’s of the way full. You should be able to get 8-10 muffins depending on how high you fill them.
9. Place the muffins into the oven on the center rack. Immediately reduce the temperature to 375 F. Bake for 20 minutes (check at 15 minutes) or until a toothpick comes out clean when inserted.
10. Transfer muffins to a wire rack to cool.

*Sweet rice flour is also known as Mochiko, and are used interchangeably. For this recipe, I used Bob’s Red Mill brand. It is interesting to note that although this flour is derived from ‘glutenous’ sticky rice, it is gluten free.
** Almond meal vs. almond flour? Both varieties are made up of finely ground almonds. Almond meal is darker and includes the skin, whereas almond flour uses blanched almonds without the skin (you can use either one for this recipe). I prefer store-bought over homemade for its super fine texture. To extend the shelf life of GF flours, it is best to store them in the refrigerator.




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