In my “Welcome” coffee break post, I promised that I would provide an amazing healthy recipe from time to time out of gluttonous guilt…well, after Cinco De Mayo I think this is a good time for one. Keep in mind this is still categorized as a dessert, but it does offer a break from refined sugars and gluten.
Don’t tell the kids there is a zucchini in this- having an immature palate, I have to admit that the taste is almost nonexistent. The hint of cinnamon and maple in each bite is heavenly and not overbearing with sweetness. Breakfast or dessert – these muffins are dense and filled with many nutrients.
Versatile. I cant stress this enough; these muffins are so versatile with ingredients. Want to incorporate bran, flax seed, oats, seeds, nuts, dried fruit?…It’ll work with this batter. I encourage you to experiment with your favorites – just keep the amount of nuts/seeds/fruits to a total of ONE AND A HALF CUPS WORTH OR LESS. You can even omit all of the nuts/seeds/fruit and just sprinkle in some oats. Or leave it all out completely.
Please note – I use avocado oil in my carrot cakes and muffins – I did it once when I was out of regular canola type oil and it was the most amazing carrot cake I had ever made. The texture was incredible, so that’s why I use it. Coconut / canola are fine substitutions – the muffins will still have similar texture. You can also omit oil all together with a 1:1 substitution of applesauce, but I found this combination of applesauce and oil to yield the best texture results.
Keep scrolling for the Printable Recipe Card
Tag us on Instagram @driftwoodcorner with your version of these muffins!
Because of the versatility of these muffins I made a chart of 3 different ways for different dietary restrictions and requests.
Easily make your own bakery style muffin liners using parchment paper and a small can- *tomato paste or coconut cream
CUT A 5″ SQUARE OF PARCHMENT 
FOLD INTO TRIANGLE 3 TIMES – THE CREASES WILL HELP IT WRAP AROUND CAN 
WRAP AROUND CAN GOING SAME WAY 
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Carrot & Zucchini Muffins!
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 8
- Category: Muffins
- Diet: Gluten Free
Description
The most amazing and versatile carrot muffins with shredded zucchini! Blog outlines 3 different ways to make these following gluten free, refined sugar free and flour free diet restrictions.
Ingredients
- 2-1/2 C ALL PURPOSE or 1:1 GLUTEN FREE FLOUR
- 1/2 C SUGAR ( COCONUT OR CANE SUGAR )
- 2 TBS CINNAMON
- 2 TSP BAKING SODA
- 1/2 TSP SALT
- 1/2 CUP SHREDDED COCONUT – UNSWEET
- 1/2 CUP CHOPPED NUTS/SEEDS
- 1 CUP SHREDDED ZUCCHINI
- 2 CUPS SHREDDED CARROTS
- 1/2 C APPLESAUCE – UNSWEET
- 1/3 C MAPLE SYRUP
- 3 LARGE EGGS
- 1/2 C AVOCADO OIL
- 1 TBS VANILLA
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine the flour, sugar, cinnamon, baking soda and salt.
- Mix in coconut flakes and chopped walnuts *or your choice of nuts, seeds and dried fruit totaling no more than 1.5 cups*
- Add all wet ingredients and mix until just combined – don’t over mix!
- Transfer to lined muffin or mini loaf pans (optional: top with a few flakes of coconut, oats and sugar)
- Cook at degrees F. for 25-35 minutes until just golden brown and toothpick comes out without batter on it.
Notes
Read blog for how to create this muffin following 3 different dietary restrictions.
Make your own bakery style muffin liners using parchment paper – directions on the blog.
