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Secret Garden Muffins

These gluten free wholesome sweet muffins sneak in carrots and squash and are perfect for picky eaters. Sweetened with maple syrup, they are a treat you can feel good about.


1 cup almond flour

4 tablespoons brown rice flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon cinnamon

¼ teaspoon fine sea salt

6 tablespoon safflower oil

6 tablespoon pure maple syrup

2 large egg, at room temperature

1/2 cup grated carrot

1/2 cup grated zephyr summer squash

½ cup golden raisins


  1. Position an oven rack in the center of the oven and pre-heat the oven to 350°F
  2. Line a 12 muffin cups with paper liners or spray with cooking spray.
  3. In a medium bowl, whisk together almond flour, brown rice flour, baking powder, baking soda, cinnamon and salt.
  4. In a separate medium bowl, whisk together the oil, maple syrup, and egg.
  5. Add the flour mixture to the wet ingredients and stir just until combined. Do not overmix.
  6. Mix in the carrots, zucchini and raisins.
  7. Using a teaspoon, fill the prepared muffin cups three-quarters full of the batter.
  8. Bake until light golden, about 15 minutes.
  9. Let cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.