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.

Grain Free Zucchini And Carrot Muffins

These muffins are perfect for breakfast or a healthy snack.  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.  I added a little maple syrup to sweeten them a bit.  They taste heavenly.  Grain Free Zucchini Carrot Muffins? Yes, please!

Grain Free Zucchini And Carrot Muffins

Just make sure after you grate the zucchini, to place it on top of a paper towel to drain the excess water.  This recipe uses only a few ingredients and it’s very easy to make. For more muffin recipes, please see Super Healthy Banana Muffins or Almond Flour Banana Mini Muffins.

I really like baking in silicone molds because they won’t stick and are also easy to clean.  For this recipe I used my flower Silicone Muffin Molds.  I also like to bake with Bob’s Red Mill Almond Meal Flour for a grain free version, but whole wheat flour will work too.

grain free zucchini and carrot muffins

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.

Grain Free Zucchini And Carrot Muffins

Healthy Zucchini Carrot Muffins
Prep time
Cook time
Total time
Healthy and grain free muffins with delicious veggies.
Recipe type: Breakfast or Snack
Serves: 8-10
  • 1 cup almond flour
  • 1 egg lightly beaten
  • 1 medium size zucchini grated (about ½ cup)
  • 1 medium size carrot grated (about ½ cup)
  • 3 tablespoons maple syrup
  • 3 tablespoons melted butter
  • 1 teaspoon baking soda
  • pinch of salt
  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix together the grated zucchini, carrot ,egg, butter, and maple syrup, using a spatula.
  3. In a separate bowl mix the dry ingredients: salt, flour and baking soda.
  4. Gently incorporate all the ingredients until well combined but do not over mix.
  5. Place the mixture in muffin molds and bake for about 20 minutes (until golden brown on top)
  6. Let them cool down and remove from the molds.
  7. Enjoy




Categories: Finger Foods, Recipes

One Response so far.

  1. Ros Emely says:

    These look really good! Thank you for sharing.


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