Gluten Free Carrot Zucchini Muffins


Okay, I get excited for just about any gluten free muffin recipe, but the fact that this recipe has some veggies in it as well has me beside myself!  These are SO good for you, and they are DELICIOUS!  They’ve got a perfect light and fluffy texture, and they have the perfect taste!  YUM!

Like I said, these guys have the added benefit that there are veggies in there – namely, carrots and zucchini!  The following pins show some of the health benefits of these two powerhouse veggies.



You will think these muffins are too good to be true considering the fact that they have all these health benefits and they taste like a treat!

I am also including a little recipe for an almond lemon frosting.  This is optional, but it does go perfectly with this muffin!  I used goat cheese in it, but that’s because I really LOVE goat cheese!  You can use cream cheese, or you can leave the cheese out all together.

Alright, without further ado, here is the recipe, folks!



For the muffins:

  • 1/4 cup + 3 Tbsp. coconut flour
  • 1 tsp. cinnamon
  • 1 1/2 tsp. baking powder (aluminum free)
  • 1/4 tsp. baking soda
  • 1/3 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/3 cup honey
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp. Coconut Oil
  • 1 tsp. alcohol free vanilla
  • 1/2 tsp. apple cider vinegar

For the frosting

  • 2 Tbsp. goat cheese (or  3 Tbsp. cream cheese)
  • 4 Tbsp. smooth almond butter
  • 1 tsp. lemon juice
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. honey


1.) Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.

2.) In a large mixing bowl, mix together the dry ingredients: coconut flour, baking powder, baking soda, and cinnamon.


3.) In a small bowl, combine the wet ingredients (eggs, honey, almond milk, coconut oil, vanilla, and apple cider vinegar)  and the shredded carrots and zucchini.


4.) Mix the wet ingredients with the dry ingredients.


5.) Fill your muffin tin with the batter (2/3 of the way full for each cup in the tin).  Place the muffins in the oven and bake for 25-30 minutes.


6.) While the muffins are baking, put your frosting together.  Place all of the frosting ingredients in a bowl and mix until completely combined and smooth.


7.) When the muffins are done, remove from the muffin tin, and allow to cool.  Place a dollop of frosting on each muffin, if you are using the frosting.


Yum, Yum, Yum!  You are going to love these!  Enjoy! 🙂

2 thoughts on “Gluten Free Carrot Zucchini Muffins

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