These grain free blueberry zucchini and carrot muffins are the perfect way to enjoy a truly healthy muffin while sneaking in some vegetables. As I grow as a cook, I find myself becoming more adventurous. I follow a more traditional/paleo lifestyle, and it works really well for me. I have tons of energy, my weight is stable in spite of my inconsistent workout routine (being a mom gets in the way sometimes), and it enables me to eat things like muffins every now and then. In living a whole food centered lifestyle I noticed my kids feeling like they are missing out of yummy looking things others eat. That is the last thing I want for them! So I am now on a mission to create deliciously nutrition-packed versions of treats they desire.
First up is blueberry muffins. The criteria was delicious (duh), high in fiber, protein, and healthy fats. I want their taste buds happy and their tummies full after just one. I believe I did a great job in this recipe. It’s sweet, but not sickeningly so, great texture, and moist. Zucchini and carrots are mild in flavor thus making them easy to sneak into all kinds of things, this recipe is no exception. I chose coconut flour because it requires so much moisture and is high in fiber. Honey is my sweetener of choice and pairs well with the moisture requirement of coconut flour. The recipe is really quite simple and my kids had fun making them with me. So not only did we cook together, they were excited to eat the fruits of their labor.
I hope you enjoy them as much as we have.
This recipe is paleo, grain free, refined sugar-free, and soy free.
Extra note: While I and many taste testers (thank you interpreting co-workers) found the muffins absolutely delicious, one tester said they preferred a sweeter muffin. If you are in the sweeter muffin camp, I would add an extra 1/3 cup cane sugar or honey.
Paleo Blueberry Zucchini and Carrot Muffins
- 3/4 cup coconut flour
- 1 tsp baking soda or baking powder works as well
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 6 eggs
- 1/2 cup butter or 1/4 cup coconut oil
- 1/2 cup grated zucchini about 4-5 inches of a zucchini
- 1 large peeled carrot about 1/3 cup
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1 1/2 cups frozen blueberries try to get organic if you can
- 1/4 cup almond milk or any milk will work, even water.
- Preheat oven to 350.
- In one small bowl, mix dry ingredients together and set aside.
- Using a cheese grater, grate zucchini and carrot.
- In a large bowl mix eggs, grated veggies, honey, almond milk and vanilla extract together well.
- Add coconut flour to wet ingredients and mix well.
- Fold in blueberries.
- Line cupcake tin with liners and fill each liner to the top. Cook for 25-30 minutes, until a toothpick comes out clean.
- Remove from tin and let cool completely. Store in fridge or freezer.