Carrot Zucchini Muffins (DF)

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Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 12
Carrot Zucchini Muffins (DF)
Health Highlights


1 cup Almond flour/meal, Bob's Red Mill
1/2 tsp Baking soda
1/2 cup grated Carrots
2 tsp Cinnamon
1/3 cup Coconut oil
1/3 cup Maple syrup
1/4 cup Rice flour, brown
1/4 tsp Salt
1 tsp Vanilla extract, pure
1/2 cup grated Zucchini
1 tsp Baking powder, gluten-free
1 tbsp Flaxseeds (Egg substitute)
3 tbsp Water, filtered


Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil.

Mix flaxseed with 3 tbsp of water and let sit for 15 minutes

In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.

In the bowl of a food processor, combine the coconut oil, maple syrup, egg substitute, and vanilla extract. Pulse until thoroughly combined. Add the dry ingredients and pulse until well incorporated. Stir in the shredded vegetables with a wooden spoon.

Fill the muffins cups 3/4 of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan.


Nutrition Facts

Per Portion

Calories 154
Calories from fat 101
Calories from saturated fat 48
Total Fat 11.2 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 109 mg
Potassium 164 mg
Total Carbohydrate 11.5 g
Dietary Fiber 1.4 g
Sugars 6.2 g
Protein 2.3 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 0.1

Energy sources


Meal Type(s)