These spiced zucchini and carrot muffins are grain-free, made from almond
flour, and naturally sweetened with maple syrup. With so much flavor, you won’t even notice the
1 medium zucchini, grated
1 medium carrot, coarsely grated
1 egg, lightly beaten
3 tablespoons of melted butter
3 tablespoons of maple syrup
Pinch of salt
1 cup of almond flour
1 teaspoon of baking soda
½ teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
Basil leaves, forgarnish (optional)
- Preheat oven to 375 degrees F.
In a large bowl, use a spatula to mix together the zucchini, carrot, egg,
butter, and maple syrup.
In a separate bowl, mix together the salt, flour, baking soda, cinnamon,
Gently incorporate all the ingredients until well combined, but do not
Pour the mixture into muffin molds and bake for about 20 minutes (until
golden brown on top). Let them cool down, then remove from the molds.
Nutritional Information (for entire recipe):
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