Gluten free, no oil, no processed sugar carrot zucchini flax muffins

There’s healthy, and then there’s a gluten free vegan eating tofurkey in a Prius. This falls somewhere in-between the two. I think eating one of these muffins could potentially increase your iq by like 20 points. Or be considered a detox- muffin detox! It’s a thing now, you’re welcome.

I came up with this recipe because I LOVE muffins but I hate that you have to feel kind of guilty after you eat them. I mean after all, what is a muffin if it’s not a cupcake minus frosting? It’s sugar, flour, oil or butter… It’s the same thing. I had heard of using honey instead of sugar in baked goods but it’s not straight across. You have to adjust your liquids and leavener accordingly. So here you go! I did the math for you. No need expending those extra iq points just yet 😉 I just searched “honey for sugar in baked goods” and came up with this handy article. The main thing is that liquids need to be reduced by about a quarter (since honey is 20% water) and leavener needs to be increased (honey is acidic- so is the Apple sauce we are using instead of oil- which can make rising a little more difficult) and you will want to cook at a lower temperature and check frequently as the honey will burn more quickly than sugar.

So here is the complete recipe! I made this on a whim so I didn’t have enough honey, and instead of apple sauce I used two of Charlotte’s Apple and veggie “go packs” 🤷‍♀️ its all the same, right? Also, I gotta say I LOVE seeing uniform air pockets in a gluten free baked good. It’s a rare sight.

Gluten free zucchini carrot and raisin muffins

  • 2 cups gluten free flour
  • 3/4 cup honey (I only had 1/2 cup honey so added 1/4 cup brown sugar)
  • 2 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup shredded carrots
  • 1 1/2 cup shredded zucchini (squeeze the liquid out)
  • 1/2 cup raisins
  • 1/4 cup flax seed
  • 3 eggs
  • 3/4 cup Apple sauce
  • 2 tsp vanilla

Mix flour, baking soda, cinnamon, and salt.

In a separate bowl, eggs, apple sauce, vanilla.

Add flour mixture to egg mixture.

Add carrots, zucchini, mix.

Add raisins and flax seed, mix.

Spoon 1/4 cupfuls into muffin tins. They will be full but these muffins won’t rise much so that’s okay.

Bake at 325 degrees for 20+ minutes. Mine took 28 minutes but I checked every few minutes after 20.

4 Comments Add yours

  1. mistimaan says:

    Looks yummy

    Liked by 1 person

  2. Kimberly Powers says:

    These look and sound so yummy. I’m sending this to my gluten free coworker and hoping some show up at work soon!

    Liked by 1 person

    1. Breanna Walker says:

      Thank you! They were! My two year old can’t get enough


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s