Zucchini Carrot Spice Muffins
Everything is crisp and clear today.
I’m looking outside my window and the view is gorgeous. It’s the same view as always, but
it never grows tiresome. Today, the Ottawa River is a shade of deep indigo contrasting the little
white triangles floating around.
What a day to be sailing.
Shades of red, brown, orange and yellow have touched the tips of the summer green leaves,
creating a depth of colour across the landscape and hinting at the fiery Autumn that’s
just around the corner.
When the harvest sun hits the rich scarlet palette and the foliage looks like it’s burning.
We went for a long morning walk after such a decadent breakfast.
Muffins, peaches, passion fruit tea and coffee.
Perfect beginning for a day like today; where you can see the cool.
And the belly warming of spices and tea feels so so good.
Zucchini, carrots, applesauce, cinnamon, nutmeg…. marvelous.
Little A. couldn’t wait to get his tiny hands on one of these Fall favourites.
Umm, mmm, ummm, mmm and smiles, lots of them.
Who could ask for a better review?
This afternoon we’re going to take it easy. Maybe another walk, maybe a trip to the Marina,
maybe a sleeping bag tent filled with safari animals….who knows? What makes this
day so special – is us – and whatever splendor we decide to fill it with.
Hope you’re having a magnificent
week – Any plans brewing for the weekend?
Gluten-Free Zucchini Carrot Spice Muffins
Makes 12
2 cups brown rice flour
1 tsp baking powder
1/2 tsp baking soda
1 teaspoon xanthan gum
1/2 cup olive oil
1/4 cup unsweetened apple sauce
1 1/2 cup grated zucchinis (2 small)
1/2 cup grated carrots (2 regular)
2 eggs
1/2 cup organic brown sugar
1 rounded tsp of cinnamon
1/2 tsp nutmeg
1 tsp vanilla
In a medium bowl, mix together flour, baking powder, baking soda, xanthan gum, cinnamon & nutmeg. In a separate medium bowl, whisk eggs, add in olive oil, sugar, vanilla and apple sauce.
Pour into dry ingredients, mix well. Add in grated carrot and zucchini.
Fill muffin baking pan (greased or muffin cups) 2/3 full. Bake at 350F for 20 minutes.
Let stand for 15-20 minutes before taking out of tins/wrappers. Enjoy!
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this recipe looks fantastic!!!
I love these muffins Emily and the pictures are georgeous!! gloria
This sounds delicious! I love baking muffins! Can I ask what is the xanthan gum for? Not sure I will find that in my bloody island!
These muffins look awesome!! I’ve never thought about putting carrots in a muffin, but it looks like it was a great idea! Btw, I wanted to let you know that I added your blog to my blogroll. I hope that’s okay!
Emily, these are the kind of muffins I love to eat great ingredients and beautiful done!
these look wonderful. my boyfriend is always pestering me to make savoury muffins for him and this recipe looks fantastic. yummy.
Thanks everyone!! Such an easy and tasty recipe
(and pretty darn healthy too)!
Gaby, here’s a link that will help explain xanthan gum:
http://www.bobsredmill.com/blog/2010/05/14/guar-gum-vs-xanthan-gum/
It helps the structure of gluten-free baking and makes it less crumbly.
That said, I’ve baked lots of muffins without using it – and they turned
out great. So if you can’t find it, no sweat.
Have a wonderful weekend friends!
xo Emily
looks amazing, like a cross between zucchini bread and carrot cake, best of both worlds;) I too am abit iffy about using gums, and would love to see how this can be adapted to be made without them (: finally made a venture into gf baking with shortcrust pastry, because I seem to have mini breakouts when I eat wheat ):
crisp really is the best descriptive word for how our weather has turned and this dish is the perfect pairing for chilly air indoor retreats! i not only die for your cooking but your words are something i feed on too. beautifully written Emily, i can imagine just what you’re describing because of the way you connect all your thoughts and paint images in the air with them.
happy us day for the rest of your lives!!!! xoox ♥
I just love your sweet photography skills! These look yummy! I will have to try mine with apple sauce next time!
Emily…these muffins are gorgeous! I love that you can see little bits of carrot and zucchini in them. So pretty. And with the applesauce, I imagine they are so moist! Your photography is beautiful, too!
Beautiful pictures. I love airy and bright everything is. The muffins look great and they sound so healthy.
wow that looks delicious!
I love fall foods. Esp. spiced and caramel apples…
I would totally sleep in a tent with critters!
Thank you SO much for your muffin recipes! I am greatful to find some that taste great, have good texture AND are free of dairy and all the starches that GF baking usually require. I have become allergic to all the starches, except arrowroot so GF baking has become very difficult. So far, I’ve tried both these and the cranberry oat apple muffins and enjoyed having baked goods again! I also recently developed an allergy to brown rice so I used a combo 1/4 c. amaranth, 1/4 c. sorghum, 2 Tb. arowroot and 2Tb. sweet rice flour(both to make up for no gum) and the remainder white rice flour.
@Kate: So happy that you like the recipes and enjoyed making them/eating them! That sounds like a great substitute for brown rice – I like amaranth and sorghum flours as well. Thanks for your lovely note and for taking the time to comment xo