Carrot Zucchini Mini Muffins
  • Email Email
  • Print Print

Carrot Zucchini Mini Muffins

Submitted by: Polly Hall

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 1

These muffins are my "Go To" when I am craving sweets. They are so moist and delicious. Serve them at your next gathering and no one will believe they're actually eating something healthy! Great for breakfast on the go or anytime. I do not know how to calculate the proteins, fats and carbs.


    1 c. almond meal

    1/4 c. brown rice flour

    1 tsp. baking powder

    1/2 tsp. baking soda

    1/4 tsp. sea salt

    2 tsp. cinnamon

    1/3 c. extra virgin olive oil

    1/3 c. maple syrup

    1 egg

    1/2 c. zucchini

    1/2 c. carrot

    1/2 c. walnuts


Pre-heat oven to 350 degrees. Mix all dry ingredients in large bowl. In separate bowl mix together oil, syrup, egg. Add nut, carrot and zucchini to wet mixture. Add dry ingredients to wet ingredients and stir until well blended. Line mini muffin pan with paper muffin cups and fill with batter. Bake for 15 mins. Remove from pan and allow to cool on rack. This recipe make approx. 24 mini muffins. One serving would be 2 mini muffins.