Healthy carrot apple zucchini muffins

Healthy Carrot, Apple, and Zucchini Mini Muffins

I admit it, I have an obsession with mini muffins. They are just adorable and so easy to pop into your mouth for a quick snack. You will see lots of them coming to the blog over the next little while. They are also great for the littles as they are easy to hold. These muffins tick all the boxes making them the perfect snack for kids and adults. They are delicious, nutritious, gluten-free and dairy-free. They are packed with nutrients, fibre, fat and protein to help balance your blood sugar and mood. Your kids won’t get hangry after eating these muffins. They are also loaded with fruit and vegetables from the carrots, apples and zucchini. No better way to sneak in your veggies than a tasty snack.

These muffins are so healthy they can be eaten for breakfast!

The base is made with almond flour or meal which is a great source of protein and fat. Most of the fat content comes from monounsaturated fat which is great for your cognitive and heart health. It is also rich in vitamins and minerals like magnesium, calcium, potassium, iron and vitamin E. This is a great option vs white wheat flour which can lead to blood sugar instabilities and inflammation in the body.

The apples, carrots and zucchini provide a diverse profile of nutrients and lots of healthy fibre. Fibre is essential to balance your blood sugar and mood. It also leads to healthy and optimal digestion and elimination. Pectin, which is found in apples, is a type of soluble fibre. Soluble fibre is great at binding to fatty substances and helping to eliminate toxins from your body. Since the gut and brain are connected, one of the first steps is to improve your digestive system, and guess what…fibre is one of the key players.

Enjoy these tasty muffins!

Healthy Carrot, Apple, and Zucchini Mini Muffins

Healthy Carrot, Apple, and Zucchini Mini Muffins


  • 1 cup of almond flour or meal
  • 1/4 cup of brown rice flour
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1/4 tsp of sea salt
  • 2 tsp of cinnamon
  • 1/8 tsp of nutmeg
  • 1/3 cup of coconut oil
  • 1/4 cup + 1 tbsp of maple syrup
  • 1 tsp of vanilla extract
  • 1 egg
  • 1/3 cup of grated apple
  • 1/3 cup of grated carrot
  • 1/3 cup of grated zucchini


  1. Preheat oven to 350 F.
  2. Line of mini muffin tray with baking cups or spray with coconut oil baking spray.
  3. In a food processor, combine the coconut oil, maple syrup, vanilla extract and egg. Pulse until thoroughly combined.
  4. Add in the almond flour, brown rice flour, baking soda, baking powder, sea salt, cinnamon and nutmeg. Pulse to combine.
  5. Remove the blade and stir in the grated apple, carrot and zucchini.
  6. Fill the muffin cups 3/4 of the way and bake for 15 minutes.
  7. Cool for 5 minutes and move muffins to a cooling rack for 30 minutes.
  8. Store at room temperature for 2 days or in the fridge for 3 – 4 days. These muffins freeze well. Enjoy!

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