Carrot Zucchini Muffins

These healthy mini carrot zucchini muffins are a delicious way to add some extra veggies to your day. They contain no added sugar and make the perfect snack for on the go!


– Pitted Dates – Almond Flour – Coconut Flour – Baking Powder – Baking Soda

Soak the dates for at least 20 minutes in boiling water. Preheat the oven to 350. Grease the muffin pan or line a mini muffin pan with liners.

In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.

In the bowl of a food processor, combine the dates, coconut oil, applesauce, almond milk, eggs, and vanilla extract. Pulse until smooth and thoroughly combined.

Add the dry ingredients to the food processor and pulse until well incorporated. At this point, the mixture will be fairly thick. Stir in the shredded vegetables.

Pulse once more until the shredded vegetables are broken down into finer pieces, but still visible in the mixture.

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