They also didn’t rise at all. Would I be able to substitute the brown rice flour for oat or coconut flour? These muffins are a great way to use up all those yummy veggies. I have a bunch of carrots and zucchini that I need to use up. Perfectly moist, these veggie muffins will become a favorite of both kids and adults! Rebecca, if it was too wet and “squishy” inside it probably has to do with the moisture in the muffins. (If you don’t follow me on Instagram, you should. Toddler Muffins {with Carrots and Zucchini}. Thanks Nicole. Thanks for the feedback Rosemary! Fill the 12 muffin paper cups evenly with the zucchini muffin batter. Very disappointed. I used a mechanical ice cream scoop to precisely measure the same quantity of batter for each muffins. Join my free email list to receive this Gluten-Free Dinners cookbook! Last Update September 23, 2020 By flippindelicious 53 Comments. You might also really enjoy my friend Erin’s Healthy Carrot Cake. ), there is also a fantastic balance of flavor! Let me know what you try and how it turns out! Using room temperature ingredients like eggs, butter, and gluten free flours helps your baked goods to bake evenly and correctly. Muffins are like by all kinds of age groups and pelpoe would just love to eat them. A quick glance at the ingredient list will give you an idea of how delicious the veggie muffins are. If you want to avoid grains entirely instead of just doing it gluten-free you can try using an extra half a cup of almond flour instead of the rice flour. Toddler muffins are packed full of carrots and zucchini and sweetened with cinnamon, maple syrup and vanilla. Happy Baking! Any suggestions? It is hard to know exactly what went wrong without being there but hopefully this gives you a few places to start. Please read through my gluten free flour page for very thorough and detailed information about which gluten free flours work well, how to substitute one gluten free flour for another, and for my gluten free flour recipe. everyone loved them. This toddler muffins recipe makes fluffy, perfectly moist muffins. John I would probably substitute the rice flour with more almond flour. Plus, it sounds so much easier. Hi Carley! Measuring and adding ingredients, stirring the batter, and licking the bowl of course. If your body can tolerate another nut flour that would transition the easiest. Those look so good! or could i just use more coconut flour? Happy Baking! They burnt and are soggy in the middle. Or else just make a buttercream icing to pipe on top. https://www.amazingpaleo.com/2012/08/03/carrot-zucchini-muffins Enjoy! I am going grain free, so can you provide an alternative for the brown rice flour? can you please add nutrition information to your recipes? Thanks Elise! They are slightly sweet and extra moist from the honey, freshly shredded zucchini and carrot for some fiber and nutrients, protein from the almond flour, a little rice flour to lighten up the texture, and whipped cream cheese to top them off. Great recipe. Blending the batter is a great idea, I have some picky veggie kids too. Bake for 30-35 minutes or until the edges are golden and the muffin springs back if you lightly touch it. If you try it leave a comment so that other readers will know if it worked for you. Add the dry ingredients and pulse until well incorporated. In the past I’ve used My Fitness Pal to calculate counts for my personal use. Whisk almond flour, coconut flour… You have to squeeze out the extra moisture in the carrot and zucchini, you can’t get it all but you want to get most of it. Finally, level off your measuring cup using a knife. Add the honey and continue to whip until combined. Save my name, email, and website in this browser for the next time I comment.

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