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Mini Carrot Zucchini Muffins

Mini 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
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Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 mini muffins
Calories: 72kcal
Author: Elysia

Ingredients

  • 1/3 cup dates softened
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tbsp melted coconut oil
  • 2 tbsp unsweetened apple sauce
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup shredded carrot
  • 1/2 cup shredded zucchini

Instructions

  • 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, egg, and vanilla extract. Pulse until 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 16 mini muffin cups, filling each cup to the top. Bake for 15-20 minutes, or until inserted toothpick comes out clean. Cool for at least 5 minutes in the pan.

Nutrition

Calories: 72kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 108mg | Potassium: 56mg | Fiber: 2g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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