zucchini carrot muffins

Vegan, Gluten-Free, Refined-Sugar-Free Zucchini & Carrot Muffins

These muffins, guys. They’re my go-to for a quick breakfast, they freeze beautifully, and they are just sweet enough to enjoy as a dessert, too. Plus, you’ll get your fill of veggies and healthy fats!

I’m not gluten-free, but I like to experiment with different flours and see how things turn out. These muffins also don’t need any added refined sugar, thanks to sweetness from the maple syrup and carrots. They come together quickly so you can throw a batch together in minutes!


It’s also helpful if you have a puppy in the kitchen when making these. When grating carrots, they have a tendency to fly all over the kitchen. This is Duncan and he is the perfect little vacuum cleaner. I’m dogsitting this week so I got to bake these muffins in a beautiful kitchen and with a helper!


The Recipe

Oven: 345 F
Cook Time: 25 minutes

You will need:

  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 teaspoons ground cinnamon
  • scant 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 tablespoon ground flaxseed
  • 2 1/2 tablespoons water
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini

To make:

  • Mix the water and ground flaxseed to form a flax egg. Set aside to set up. I like to mix mine before grating my veggies and set mine in the fridge until I’m ready for it.
  • Stir the rest of your ingredients together in a medium bowl. Fancy people will tell you to mix dry and wet ingredients separately and sift your flours, but come on. I don’t have time for that shit and I don’t think you do, either.
  • Spoon the batter into a muffin tin (either greased or lined with liners). This batter won’t be runny, and it doesn’t rise as much as a typical muffin recipe, so feel free to fill them almost to the top.
  • Bake for 20 to 25 minutes, until the top is golden brown and bounces back when pressed.

Note: The final product of these muffins when baked for 20 minutes is a little gooey on the bottom and super moist, just how I like them. If you prefer crumblier muffins, try cutting back on the coconut oil and maple syrup by a tablespoon or two each. With this method, you would be adding 2 tablespoons of melted coconut oil and 3 1/2 tablespoons of maple syrup.


Happy Baking! xo Sara


6 thoughts on “Vegan, Gluten-Free, Refined-Sugar-Free Zucchini & Carrot Muffins

  1. Pingback: Vegan Banana Bread Blueberry Muffins

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