Zucchini and Carrot Energy Muffins
These Zucchini and Carrot Energy Muffins are a delicious and nutritious way to start your day. They're made with almond flour, coconut flour, and whole-wheat flour, and are packed with zucchini, carrots, and spices. They're also gluten-free and dairy-free, so they're perfect for people with food allergies or sensitivities.
I first developed this recipe back in 2010, when I was looking for a healthy and filling breakfast option that I could make ahead of time and take with me on the go. I had been experimenting with different gluten-free and dairy-free flours, and I had recently discovered the amazingness of almond flour. I also had a lot of zucchini in my garden, and I was looking for a way to use it up. So I decided to combine all of these ingredients into a muffin, and the results were amazing. These muffins are moist and flavorful, and they're packed with nutrition. They're also really easy to make, and they can be customized to your liking. You can add different spices, fruits, or nuts, depending on your preferences.
Zucchini and Carrot Energy Muffins Zucchini and Carrot Energy Muffins Zucchini and Carrot Energy Muffins Zucchini and Carrot Energy Muffins
Prep time: 15 | Cook time: 25 | Serves: 12
Ingredients
  • 2 cups (240g) almond flour
  • 1 cup (120g) coconut flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (2g) salt
  • 1 cup (240ml) unsweetened almond milk
  • 2 eggs
  • 1/2 cup (120ml) melted coconut oil
  • 1 zucchini (250g), grated
  • 1 carrot (150g), grated
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the almond milk, eggs, and coconut oil.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the zucchini and carrots.
  6. Fill the prepared muffin tins 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Why It Works
  • The combination of almond flour, coconut flour, and whole-wheat flour gives these muffins a great texture. The almond flour and coconut flour are both gluten-free, and they give the muffins a moist and tender crumb. The whole-wheat flour adds a bit of heartiness and fiber.
  • The zucchini and carrots add moisture and sweetness to these muffins. They also add a boost of vitamins and minerals.
  • The spices in these muffins give them a warm and flavorful taste. I used cinnamon, nutmeg, and ginger, but you can use any spices that you like.
  • These muffins are really easy to make. They're a great option for a quick and healthy breakfast or snack.