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Home » Gluten-free Carrot Squash Muffins

Gluten-free Carrot Squash Muffins

May 24, 2011 //  by Donielle Baker

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Using mostly whole grain flours and butternut squash for sweetness, these muffins are definitely categorized as delicious. I made these gluten-free for our family, and while I’d recommend you all try different flours every once in a while, you can also make these with whole wheat as well (pastry flour would make them extra tasty).

I tend to use whole grains sparingly in our diet, choosing to make grain based dishes a few times per week and usually using them as whole grains and not flours. But baked goods can also be part of a healthy diet when done correctly; using healthy fats, whole grains, and smaller amounts of unrefined sugars.

Carrot Squash Muffins

Print Recipe

Carrot Squash Muffins

Course: Breads and Grains
Author: Donielle

Ingredients

  • 2/3 cup sorghum flour
  • 1/3 cup arrowroot powder
  • 1 cup brown rice flour
  • 1/2 cup whole cane sugar also known as sucanat or rapadura
  • 3/4 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cup whole plain yogurt
  • 1/3 cup milk
  • 1 large egg
  • 1/4 cup plus 1 Tbsp melted butter or coconut oil
  • 2/3 cup cooked and pureed butternut squash great for using up leftovers
  • 1 – 1 and 1/2 cups shredded carrots about 4 medium carrots

Instructions

  • Preheat oven to 375 degrees, grease muffin tin.
  • Mix together dry ingredients until well combined.
  • Lightly beat eggs and add in other wet ingredients as well as the squash and carrots.
  • Combine all ingredients together, pour into muffin pan and bake for 20-25 minutes, just until an inserted toothpick comes out clean.

Notes

Variations: You can also use sweet potato if you don't have butternut squash.

squash muffins

This recipe is adapted from one I’ve made (using zucchini squash) from Gluten Free Mommy.

 

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Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

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Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker

@donielle

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Category: Breads and grains, Breakfast, Fertility Diet, Fertility diet recipes, Gluten Free, SnacksTag: Recipe

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Reader Interactions

Comments

  1. MIchelle

    May 24, 2011 at 3:58 pm

    These sound good. I’m always looking for ways to get squash into my diet since I’m not a real big fan of it. 🙂 If I can ever find someone to let me do a goat share where I live (so, therefore, I would be able to make the yogurt), I will definitely try this recipe. I will be using honey though as I have problems with cane sugar.

  2. Michelle B.

    May 25, 2011 at 5:34 pm

    How would I make the conversion to use whole wheat instead? Do I just replace the sorghum and brown rice flours with whole wheat? Do I still need the xanthan gum and arrowroot powder? Or would I use flour in place of the arrowroot and only drop the gum? Gluten free is completely foreign to me, so pardon my ignorance. These sound really good, but I don’t want to have to buy special flour for just one recipe, KWIM? Thanks so much for the help!

    • donielle

      May 25, 2011 at 6:48 pm

      @Michelle B., Sorry, I should have added that in at the bottom! Sub whole wheat flour for the sorghum, rice flour, and arrowroot powder – so you should have 2 cups of flour. Then leave the xanthan gum out completely – it’s just to bind the non-gluten flours together.

  3. melanie

    February 13, 2012 at 12:39 pm

    I made these and they were delicious! I’ve started subbing the stranger gluten free flours for a combo of brown rice flour, almond meal and coconut flour (+ an egg for every 3-4oz of coconut flour) and they turned out great! Now I’m going to make them with some yellow squash that I got at the farmstand. Thanks for a great recipe!

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