Mini Carrot Zucchini Muffins
Prep time
Cook time
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These Mini Carrot Zucchini Muffins are a delicious way to add a few extra veggies to your day! They contain no added sugar and make the perfect snack for on the go! Great for baby-led weaning or as a finger food for toddlers {gluten-free, paleo, & vegetarian}
Serves: Makes 12 mini muffins
  • ⅓ cup dates, softened
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 tbsp melted coconut oil
  • 2 tbsp unsweetened apple sauce
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup shredded carrot
  • ½ cup shredded zucchini
  1. Soak the dates for at least 20 minutes in boiling water.
  2. Preheat the oven to 350. Grease the muffin pan or line a mini muffin pan with liners.
  3. In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
  4. In the bowl of a food processor, combine the coconut oil, dates, applesauce, egg, and vanilla extract. Pulse until thoroughly combined.
  5. Add the dry ingredients to the food processor and pulse until well incorporated. Stir in the shredded vegetables and pulse once more until the shredded vegetables are broken down into finer pieces, but still visible in the mixture.
  6. Fill the muffins cups ¾ of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan.
Recipe by Haute & Healthy Living at