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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!

Emily Smith

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16 Comments

  1. 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

  2. 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 ):

  3. 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 ♥

  4. 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.

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