Gluten-free Veggie Muffins (Perfect for kids!)
These gluten-free veggie muffins are dairy-free, grain-free, and perfect for toddlers and kids! They’re made with hidden zucchini, carrots, broccoli, and no added sweetener.
Gluten-Free Veggie Muffins
For the most part, we could all use a little more veggies! I love hiding veggies in just about everything from sauces like my nomato sauce to chicken poppers and more. As my son got older and started having more snacks, I knew I wanted to make something that was easy for him to hold, yummy, and had hidden veggies, which is why I started making him these veggie muffins!
These veggie muffins are paleo, gluten-free, feature three different veggies for more variety, and no added sugar or dairy!
These muffins are perfect for…
- Breakfasts on the go
- Snacks for kids or adults
- Snacks or breakfasts for toddlers (my one-year-old loves them!)
- Baby-led weaning (if all signs of readiness are met)
The Ingredients for Gluten-Free Veggie Muffins
- Shredded zucchini and carrots. You’ll want to peel the vegetables first, and use a food processor or a grater to shred them finely. It’s also necessary to squeeze out any excess liquid! The measurements in this recipe are after the liquid was squeezed out, so be sure to account for that.
- Steamed broccoli. Make sure the steamed broccoli is finely chopped!
- Almond flour. I haven’t tried other flours in this recipe and can’t recommend at 1:1 swap.
- Tapioca starch.
- Apple sauce.
How to make Gluten-free Veggie Muffins
- Make the batter. Using a large bowl, combine the almond flour, tapioca starch, and baking soda. Add the vegetables, apple sauce, coconut oil, and egg. Stir until a batter forms.
- Scoop the muffins. Using a spoon or a small scoop, scoop the muffin batter into the muffin tin. You should have about 15 muffins.
- Bake. Transfer to the preheated oven and bake for 28-30 minutes or until the muffins are baked through. Carefully transfer the muffins to a cooling rack. Allow to fully cool before eating immediately, or storing in the fridge for 2-3 days.
Can you make these into whole muffins instead of mini muffins?
Though I haven’t tried that myself, you should be able to!
You’ll also love…Print
- 1 1/4 cups almond flour
- 1/4 cup tapioca starch
- 2 tsp ground flaxseed
- 1/4 tsp baking soda
- 1/3 cup shredded zucchini (with excess water squeezed out)
- 1/3 cup shredded carrots
- 1/4 lightly steamed broccoli, finely chopped
- 1/2 cup apple sauce
- 2 tbsp coconut oil, melted
- 1 egg
- Preheat the oven to 350 F and lightly grease about 15 spaces in a mini muffin tin.
- Using a large bowl, combine the almond flour, tapioca starch, and baking soda.
- Add the vegetables, apple sauce, coconut oil, and egg. Stir until a batter forms.
- Using a spoon or a small scoop, scoop the muffin batter into the muffin tin. You should have about 15 muffins.
- Transfer to the preheated oven and bake for 28-30 minutes or until the muffins are baked through.
- Carefully transfer the muffins to a cooling rack. Allow to fully cool (these need to set and cool or they’ll be too soft inside) before eating immediately, or storing in the fridge for 2-3 days.
All nutrition facts are estimated and will vary.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Snacks
- Method: Oven
- Serving Size: 1 muffin
- Calories: 75
- Fat: 3.8g
- Carbohydrates: 3g
- Fiber: 0.6g
- Protein: 1.7g