This is a Grain Free Zucchini And Carrot Muffins recipe. Healthy ingredients, nutritious vegetables, and about 30 minutes is all it takes for a delicious treat your whole family will enjoy.
Zucchini And Carrot Muffins
These muffins are perfect for breakfast or a healthy snack. Send them also to school, pack them for a quick afternoon snack, or simply enjoy them at home. They are fantastic also for kids who do not eat enough vegetables. If you are trying to sneak in some nutritious vegetables, this recipe is a must try. You might also be interested in my 7 hacks to get picky eaters to try new foods post. Time and creativity is all we need for our kids to become great eaters.
Now, back to our delicious veggie muffins. Adults also will love them and won’t be able to resist eating more than one. The combination of carrots and zucchini is just wonderful. A little sweet, comforting, and satisfying. I also added a little maple syrup to sweeten them a bit more and they came out of the oven tasting heavenly. Grain Free Zucchini Carrot Muffins? Yes, please!
Tips For The Best Veggie Muffins
Just make sure after you grate the zucchini, and place it on top of a paper towel to drain the excess water. It will prevent getting mushy muffins. This recipe uses only a few ingredients and it’s very easy to make. For more muffin ideas, please see Super Healthy Banana Muffins or my popular Breakfast Egg Muffins recipe.
I really like baking in silicone molds because they won’t stick and are also easy to clean. For this recipe I used a flower type of silicone mold, but you can use any type muffin mold you have available at home. I also like to bake with Bob’s Red Mill Almond Meal Flour
Did I mention I really love my Grain Free Zucchini And Carrot Muffins? They are so good, moist, a little sweet and a perfect way to stay away from processed foods and eat clean. I feel good to know I am giving my family homemade treats that are healthy and nutritious.
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Healthy Zucchini Carrot Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 -10 1x
Description
Healthy,grain free muffins with delicious veggies. The perfect treat for kids and adults. Great for breakfast or a healthy snack.
Ingredients
- 1 cup almond flour
- 1 egg lightly beaten
- 1 medium size zucchini grated (about 1/2 cup)
- 1 medium size carrot grated (about 1/2 cup)
- 3 tablespoons maple syrup
- 3 tablespoons melted butter
- 1 teaspoon baking soda
- pinch of salt
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, mix together the grated zucchini, carrot ,egg, butter, and maple syrup, using a spatula.
- In a separate bowl mix the dry ingredients: salt, flour and baking soda.
- Gently incorporate all the ingredients until well combined but do not over mix.
- Place the mixture in muffin molds and bake for about 20 minutes (until golden brown on top)
- Let them cool down and remove from the molds.
- Enjoy
Notes
Store in a closed container in the refrigerator for up to a week.
- Category: Snack Treats
Keywords: grain free, veggie muffins, healthy snack, easy baking, zucchini and carrot muffins, healthy muffins
Last update on 2022-11-19 / Affiliate links / Images from Amazon Product Advertising API
Ros Emely says
These look really good! Thank you for sharing.
Lynn says
Hi Ursula
Have you ever tried the zucchini & carrot muffins with any other alternative flour like coconut ??
My husband is sensitive to almond and I don’t do grain.
thank you. Lynn
Creative & Healthy Family says
Hi, I haven’t tried it with an alternative flour but please check out my Broccoli Cauliflower Nuggets recipe. I make those with almond flour and they are delicious!
Jenny says
Have you made without the maple syrup. Making for my almost 1 year old and do not want them too sweet.
★★★★★
Creative Healthy Family says
Hi Jenny, I haven’t tried the recipe without maple syrup but I don’t see why it would not work. Or maybe just add a tiny bit. Let me know how it goes. Thank you!
Sara says
I made these for my 11 month old and she (and I) loved them! Subbed coconut oil for the butter and only used 1 T maple syrup. Definitely think they’d be great without any syrup too!
Creative Healthy Family says
Glad to know your baby loved them 🙂 Thanks for the suggestions!
Zana Relke says
These are amazing! I used the silicone molds. First batch turned out great. 2nd batch made the next day…they were stuck to the silicone molds…any idea why?? They were cooled for 20+ minutes. It was very hard to get out! I don’t know what I did different.
★★★★★
Creative Healthy Family says
So glad you liked them. I love them too! I have no idea why they were stuck to the molds the second time. Maybe add a little bit of oil or ghee next time. But that is very strange because it didn’t happen the first time. Maybe the molds were not dry after washing them?
Tammy says
The batter seems really dry is this normal? I doubled the recipe seems very dry and crumbly
Creative Healthy Family says
Oh no! It is not supposed to be dry. Please let me know how they came out of the oven. They are actually supposed to be really moist!
Ebony says
I ran out of almond flour – will all purpose work?
Creative Healthy Family says
Sorry, I haven’t tried it so I cannot tell you if it will work.
Lauren says
This did just fine with a straight substitute of AP flour. Also, I added a little fresh grated ginger on my second batch. It was EXCELLENT!
★★★★
Creative Healthy Family says
Thank you for your comment.