These healthy zucchini carrot muffins are made with almond flour, packed with veggies, and very lightly sweetened with honey. They're perfect for a snack or quick breakfast and are SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.
These delicious gluten free almond flour zucchini carrot muffins are spiced with cinnamon, nutmeg, and cardamom while being very lightly sweetened with honey.
The SCD muffins (my first ever on the blog) are fluffy and a great way to sneak in some extra veggies while still enjoying a baked treat!
Almond Flour - I recommend using blanched finely ground almond flour and almost always use the Kirkland brand from Costco.
Honey - These muffins are not very sweet at all. This is done on purpose so that you can add jam, butter, drizzled honey, etc. without having overly sweet muffins. However, if you prefer sweeter muffins then increase the honey to ½ cup.
Zucchini - Yellow squash or a combination of zucchini and yellow squash can be used.
How to make the healthy zucchini carrot muffins
Begin by shredding zucchini. Place on a thin tea towel and sprinkle with salt (photo 1). Set aside for 10 minutes.
While you're waiting on the zucchini, go ahead and shred the carrots.
In a large bowl whisk together the dry ingredients (photo 2).
In a separate bowl whisk together the wet ingredients (photo 3). Then pour the wet ingredients into the bowl of dry ingredients and whisk until well combined (photo 4).
At this point the batter will be very thick (photo 5). Do not freak out and add more liquid. While the muffins are baking the carrots and zucchini will add extra moisture.
Wrap the zucchini in the tea towel and squeeze out as much liquid as possible. Just when you think there can't possibly be anymore liquid left, squeeze again (photo 6)!
Once you're satisfied that you've removed as much moisture as possible, add the zucchini and shredded carrots to the bowl (photo 7). Use a rubber spatula to mix the batter (photo 8).
Evenly distribute the batter between 12 lined muffin cups (photo 9) and bake until the tops are a light golden color and a toothpick inserted into the center of the muffins comes out clean.
Preparing the zucchini for baking
Zucchini naturally has a very high water content which, when used in baked goods, can translate to a very soggy bake.
To avoid this, it's important to allow the shredded zucchini to "sweat" by placing on a thin tea towel and after 10 minutes, squeezing out as much liquid as possible.
This step is critical, so don't skip it!
More healthy things to bake!
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Healthy Zucchini Carrot Muffins
- 1 medium zucchini, shredded (about 1 cup)
- 2 medium carrots, shredded (about 1 cup)
- 3 cups blanched finely ground almond flour
- 1 Tablespoon ground cinnamon
- 1 teaspoon fine sea salt (plus more for shredded zucchini)
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- 3 large eggs, at room temperature
- ⅓ cup honey
- 2 Tablespoons orange juice
- 2 Tablespoons olive oil
- 2 teaspoons vanilla extract
- Preheat oven to 325F. Line 12 cups of a standard muffin pan with liners and set aside.
- Shred the zucchini onto a thin tea towel and sprinkle with some salt. Set aside and allow to "sweat" for 10 minutes. Shred the carrots and set aside.
- In a large bowl whisk together the almond flour, salt, baking soda, cinnamon, nutmeg, and cardamom.
- In a separate bowl whisk together he eggs, honey, orange juice, olive oil, and vanilla. Then pour the mixture into the bowl of dry ingredients. Whisk until well combined.
- Wrap the zucchini in the tea towel and squeeze out as much liquid as possible. Place 1 cup of the zucchini and 1 cup of the shredded carrots into the batter. Use a spatula to mix.
- Evenly distribute the batter among the muffin cups, filling until about ¾ths full.
- Place the muffin pan on the center rack of the oven and bake for 25 to 30 minutes or until the tops of the muffins are a golden color and a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before turning out onto a wire rack to cool completely.
- These muffins are not very sweet. If you prefer a sweeter muffin, then increase the honey to ½ cup.
- Muffins can be stored for up to 3 days covered at room temperature or up to 5 days in an airtight container in the refrigerator.
- The zucchini carrot muffins can also be frozen for up to 3 months.
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