Coconut Flour Carrot Zucchini Muffins

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by brenda on June 13, 2013

It won’t be long until we will have zucchini from our garden…I thought I’d share this yummy recipe that uses both carrots and zucchini. YUM! Have it for breakfast or alongside a soup or salad, or even as a dessert!

Coconut Flour Carrot Zucchini Muffins

6 eggs
1/2 c coconut oil, melted
1/2 c honey
2 TB vanilla
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 c coconut flour
1 c carrots, shredded (about 2 medium)
1 c zucchini, shredded (about 1 small)

  1. Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
  2. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
  3. Add in the salt, baking soda and cinnamon.
  4. Sprinkle the coconut flour over the mixture and then whisk into the batter.
  5. Mix well so that there aren’t any clumps.
  6. Fold in the shredded carrots and zucchini.
  7. Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
  8. Bake for 20 minutes, or until a toothpick comes out clean.

 

{ 12 comments… read them below or add one }

roza June 23, 2013 at 9:01 pm

so many eggs!

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haipai August 7, 2013 at 9:11 am

These are so good! They seemed a bit oily, so I added 1/2 applesauce and 1/2 coconut oil to my next batch and they still turned out great. I also added a few raisins in some batches. I’m in charge of making gluten free breakfast breads for a family reunion coming up. I’ve made 4 batches now, and I’m going to have to make more since they keep getting eaten! My mom made some regular white flour and sugar muffins and she says these gluten free muffins are better than hers!

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Lindsay October 3, 2013 at 1:52 pm

we make these all the time – thanks for the great recipe!

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Teresa November 26, 2013 at 3:58 pm

2 TABLESPOONS vanilla?

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Swell stuff June 4, 2014 at 10:08 am

Moist and mouthwatering! Just made this versatile recipe with garden fresh zukes & carrots plus eggs from my hens. I’m in love. I reduced the honey a little (I’m low sugar) without any compromise to flavor. Like haipai, I’ll probably add raisins or fiddle with it for some additional fun.

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Fe June 7, 2014 at 2:46 pm

I made them twice: once following the recipe, but without the sweetener, and I found them really oily and dense. The second time I swapped almond butter for coconut oil and added raisins as a sweetener, and they were better.

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ccaldwell September 9, 2014 at 10:32 am

Does anyone know the calories or nutritional info for these muffins? I need to add it to a food log.

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Andrea August 20, 2018 at 5:58 am

Did you ever get the calorie value or nutritional value on these by chance?

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Claudia August 5, 2016 at 2:46 pm

These are delicious. My son loved them. I followed most of the recipe . I just changed the honey for maple, and it was great.

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brenda January 9, 2017 at 1:37 pm

Claudia, good idea, I’ll have to try them with maple syrup! 🙂

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Erin August 5, 2018 at 7:18 am

These were really good! I substituted some of the eggs for flax eggs. Very moist. I did need to cook them longer – over double – but that could’ve been my swap.

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Andrea August 20, 2018 at 5:59 am

These are delicious just wondering what the nutritional value is please? Even my 2 year old loves them!

Thank you,

Andrea

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