Gluten Free Zucchini Carrot Cornbread Muffins Recipe

Gluten Free Zucchini Carrot Cornbread Muffins

This Gluten Free Zucchini Carrot Cornbread Muffin recipe originally appeared on The Healthy Home Cook Blog, in partnership with Glutino Foods.

Fluffy, delicious, slightly sweet, and healthy (!!!), these veggie cornbread muffins are a great way to sneak an extra serving of vegetables into your day! Pop them in the microwave and drizzle with some honey for a single serving snack.

Summary
recipe image
Recipe Name
Gluten Free Zucchini Carrot Cornbread Muffins
Published On
Preparation Time
Cook Time
Total Time
PREP TIME
10 MINUTES
COOK TIME
15-20 MINUTES
MAKES
12 SERVINGS

Ingredients

Directions

  1. Preheat oven to 425 degree F.
  2. Using a mandolin or cheese grate, shred 2 large carrots and 1 zucchini.
  3. Combine the shredded vegetables with the remaining ingredients in a large bowl.
  4. Whisk everything together until you have a fairly smooth batter.
  5. Prepare your muffin tin with either cupcake liners or nonstick cooking spray.
  6. Pour small amount of batter into each cupcake tin. (You should be able to fill all 12 cupcake molds).
  7. Bake for approximately 15-20 minutes.
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