Carrot Squash Muffins {recipe}


photo credit – donielle

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.

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

Carrot Squash Muffins
Recipe type: Breads and Grains
  • ⅔ cup sorghum flour
  • ⅓ cup arrowroot powder
  • 1 cup brown rice flour
  • ½ cup whole cane sugar (also known as sucanat or rapadura)
  • ¾ tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
  • ⅔ cup whole plain yogurt
  • ⅓ cup milk
  • 1 large egg
  • ¼ cup plus 1 Tbsp melted butter or coconut oil
  • ⅔ cup cooked and pureed butternut squash (great for using up leftovers)
  • 1 – 1 and ½ cups shredded carrots (about 4 medium carrots)
Method of Preparation
  1. Preheat oven to 375 degrees, grease muffin tin.
  2. Mix together dry ingredients until well combined.
  3. Lightly beat eggs and add in other wet ingredients as well as the squash and carrots.
  4. Combine all ingredients together, pour into muffin pan and bake for 20-25 minutes, just until an inserted toothpick comes out clean.
Nourishing Notes: *Use organic ingredients whenever possible. *Pastured eggs contain the most health benefits. *I have not tried this as of yet, but you should also be able to soak the sorghum and brown rice flour in the yogurt and milk overnight before adding the remaining ingredients. Variations: You can also use sweet potato if you don't have butternut squash.

carrot squash muffins1


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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. MIchelle says:

    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. says:

    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 Reply:

    @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. 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!