Spiced Zucchini and Carrot Muffins

These muffins are grain-free, made from almond flour and naturally sweetened with maple syrup. You won't even notice the veggies

Zucchini and Carrot Muffins
Serving Size
1 muffin


1 medium
zucchini, grated
1 medium
carrots, coarsely grated
egg, lightly beaten
3 Tbsp
melted butter
3 Tbsp
maple syrup
Pinch of
1 cup
almond flour
1 tsp
baking soda
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
Optional, for garnish,
basil leaves
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, use a spatula to mix together the zucchini, carrot, egg, butter, and maple syrup.
  3. In a separate bowl, mix together the salt, flour, baking soda, cinnamon, and nutmeg.
  4. Gently incorporate all the ingredients until well combined, but do not over-mix.
  5. Pour the mixture into muffin molds and bake for about 20 minutes (until golden brown on top). Let them cool down, then remove from the molds.

Nutrition Information

Calories 100