Carrot and Zucchini Muffins

I was browsing social media earlier today, and several people’s posts informed me that today is the last day of summer. In my mind, summer ended when the pools closed after Labor Day. But since today is the official last day of the best season of the year, I thought I would squeeze in one final summer recipe. I call these Carrot and Zucchini Muffins seasonal for summer because zucchini peaks during the summer months. Of course, zucchini can be found year-round, so go ahead and bake your heart out with these muffins in the middle of winter too. Truth be told, I made these muffins earlier in the summer and never got around to posting them. I am so last minute and behind these days, so nothing like having the last day of the season to light a fire under my arse.

Anywho, the reason these muffins are so awesome and should be eaten all year is because, hello, vegetables in your baked goods! I make these for my son all the time and love knowing I’m┬ápulling a fast one on him and sneaking in some extra veggies in his diet. Plus, these muffins are gluten-free, dairy-free, and refined-sugar free so you can feel really good about enjoying one of these for breakfast with your morning coffee.

Here’s to the last day of summer and the beginning of fall!

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Carrot and Zucchini Muffins

Yield: About 8 muffins

Recipe from Giada De Laurentiis, with a few changes

What You Need

  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 large egg, at room temperature
  • 1/2 cup grated carrots (from 1 medium peeled carrot)
  • 1/2 cup grated zucchini, squeezed dry or semi-dry (from 1 medium unpeeled zucchini)

What To Do

  1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line muffin cups with 8 muffin paper liners
  2. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot and grated zucchini.
  3. Fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 20-25 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.


Make sure these are not under cooked; I think the gluten-free flours tend to get a little "wet" after a day or two. I have found that baking them until they are fully golden helps with this.



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