Healthy Zucchini Carrot Muffins (Paleo)

Recipe by Lisa Zerdes, Weavers Way Member and Professional Pastry Chef


  • 1 cup almond flour (recommended Bob’s Red Mill)
  • ½ cup arrowroot starch or tapioca flour (recommended Bob’s Red Mill)
  • ¼ cup coconut flour (recommended Bob’s Red Mill)
  • 1 tbsp. baking powder
  • 2 tsp. ground cinnamon
  • ¼ tsp. sea salt
  • ¼ cup agave (recommended Wholesome Organic Blue Agave)
  • 2 tbsp. coconut oil, melted (recommended Nutiva organic)
  • 1 tbsp. vanilla extract
  • 1 medium banana, mashed
  • 1 cup zucchini, grated (1 medium)
  • ½ cup carrot, grated (1 medium)
  • 3 large eggs, room temperature
  • ¼ cup slivered almonds, toasted

Makes 8 standard muffins


  1. Preheat oven to 400°F. Line a muffin pan with 8 liners, or if you are not using liners, grease 8 tins.
  2. Combine the dry ingredients in a large bowl using a whisk. Switch to a rubber spatula and mix in the agave, coconut oil, vanilla extract, and mashed banana.
  3. Using a box grater, grate the zucchini onto a kitchen towel and wring out moisture. You should have 1 cup. Grate the carrot.
  4. Add the zucchini, carrot, and almonds to the dry mixture and stir to combine. The mixture will appear on the drier side.
  5. Whisk the eggs until well beaten and add them to the dry mixture using a rubber spatula, gently folding them in.
  6. Scoop the mixture into the prepared muffin tins, making sure they are completely filled. You should have enough for 8 muffins.
  7. Bake at 400° for 5 minutes, then reduce the temperature to 375°. Continue to bake for 25 more minutes, or until the tops are golden brown and a toothpick comes out clean when inserted into the middle.