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Carrot & Zucchini Muffins

Gluten Free, Vegan and Healthy

These Carrot and Zucchini muffins are a great add-on to your daily snack or lunch box; they are healthy, tasty and easy to make.


How do you get your kids to eat veggies? Sometimes when I am tried of nagging about them eating their veggies I meet them halfway and make yummy muffins with veggies. You can still make them tasty without adding a lot of sugar. Use Monkfruit or Agave for Vegan alternative or a little bit of Honey. I used eggs but flaxseeds eggs also works great.

Step 1

Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.

Step 2

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated carrots, zucchini and walnuts, stir to combine.

Step 3

In a medium mixing bowl, combine the oil, honey and eggs and beat together with a whisk. Then add the yogurt.

Step 4

Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Step 5

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.


  • 1 ¾ cups almond/coconut flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups peeled and grated carrots

  • 1 cups peeled and grated zucchini

  • ½ cup roughly chopped walnuts

  • ⅓ cup melted coconut oil or extra-virgin olive oil**

  • 1/3 cup maple syrup or honey

  • 2 eggs, preferably at room temperature OR use Flaxseed eggs

  • 1 cup plain Greek yogurt

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