Carrot-Squash Muffins


Carrot-Squash Muffins (Gluten Free)

For all you moms out there wondering how to get your kids to eat veggies.  If you are wondering how to not make them gluten free, just substitute 1 1/2 c of whole wheat flour for the brown rice, tapioca, and xantham gum.


½ cup butter, softened
½ cup brown sugar
2 large bananahs, mashed
6oz baby food squash
2 carrots, grated,
2ggs, beaten
¾ c tapioca starch flour
¾ c brown rice flour
1 ½ tsp xantham gum
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt


1. Preheat oven to 375. Grease 12 standard size muffin cups.

2. In a mixing bowl, cream the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, xantham gum, baking soda, pumpkin pie spice, and salt. Spoon the batter into the muffin cups.

3. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans 5 minutes before removing to cool completely on a wire rack. Freezes well.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s