Go Back
+ servings
Three muffins in paper cases stacked on top of each other.

Carrot Zucchini Muffins

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}
5 from 1 vote
Print Pin
Course: Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 22 mini muffins
Calories: 55kcal
Author: Elysia


  • 1/3 cup pitted dates softened
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons unsweetened almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded carrot
  • 1/2 cup shredded zucchini


  • Soak the dates for at least 20 minutes in boiling water.
  • Preheat the oven to 350 F. 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 and pulse once more until the shredded vegetables are broken down into finer pieces, but still visible in the mixture.
  • Evenly distribute the muffin batter across 22 mini muffin cups, filling each cup close to the top. Bake for 15-20 minutes, or until inserted toothpick comes out clean. Cool for at least 5 minutes in the pan.


  • Be sure to soak the dates in some boiling water for at least 20 minutes to help soften them up. Soak them even longer than that if they're extra hard. Otherwise, they won't fully break down and you'll be left with large chunks of dates in the food processor. We're looking for more of a paste that will be evenly distributed throughout the muffin mixture, not large hunks of dates.
  • I recommend blending up the shredded carrot and zucchini with the rest of the ingredients in the food processor so that they're slightly broken down but not completely blended into the mixture. I like to still see little bits and pieces of the carrot and zucchini for some added colour. Another reason why I suggest doing this is because the shredded vegetables can be a little too big for the miniature-sized muffins and might start to overtake the muffins, so it's better if they're more finely chopped.
  • Allow the muffins to cool for at least 10 minutes in the muffin tin. You may need to run a knife around each muffin to help nudge them out of the pan.
  • To prevent the muffins from becoming too moist, I like to place a piece of paper towel on the bottom of the storage container beneath the muffins and then place another paper towel on top, and then seal with the lid. The paper towel will help to absorb some of the moisture. You can use the same technique for a zip-lock bag.  


Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @HauteandHealthyLiving or tag #HauteandHealthyLiving!