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
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
This recipe is adapted from one I’ve made (using zucchini squash) from Gluten Free Mommy.
Donielle Baker
Grain-free salmon patties
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.
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!
@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.
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!