Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins 

Carrot Cake Zucchini Muffins are grain free, paleo, and low carb Muffins with a vanilla cream cheese frosting (with dairy free option).

Carrot Cake Zucchini Muffins are a grain free, low carb and paleo treat that has a little grated carrot, and grated zucchini. These are frosted with a lovely creamy vanilla frosting. I can’t get enough of these healthy carrot cake cake flavored muffins! 

These babies had my family fighting over them, and demanding that I make another dozen. Even one family member was trying to hide them and keep a watchful count of them. Then there was the “Mom, she ate more than me, and how many did you eat Mom?” I hate answering that question! I baked them, so they should just be grateful I share the spoils. There is far too much competitive food hoarding going on at my house. Please share your best family food hoarding or food fighting stories with us in the comment section.

Carrot Cake Zucchini Muffins:

Muffin Ingredients:

• 6 tbsp coconut flour, like this one
• ⅓ cup sweetener of choice: erythritol for low carb (I used Swerve), or coconut sugar for paleo
• 1 tbsp golden flax meal * optional
• 1 tsp cinnamon
• 1 ½ tsp baking powder, this brand is grain free
• ¼ tsp baking soda
• ⅓ cup grated carrot
• ½ cup grated zucchini
• 3 eggs
• ¼ cup unsweetened almond milk or coconut milk
• 2 tbsp butter, or coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp apple cider vinegar

Cream  Cheese Frosting (with dairy free option):

• 4 ounces cream cheese (½ cup) softened, or ½ cup palm shortening for paleo (dairy free) version
• 1 tsp lemon juice
• 1 tsp vanilla extract
• Sweetener of choice: 2 1/2 tbsp erythritol, or 1/2 tsp liquid stevia for low carb , or 2 1/2 tbsp honey for paleo version

Directions:

1. Preheat oven to 350 F and grease or line a muffin pan.
2. In a large mixing bowl combine: 6 tbsp coconut flour, ⅓ cup sweetener of choice, 1 tbsp golden flax meal * optional, 1 tsp cinnamon, 1 ½ tsp baking powder,  and ¼ tsp baking soda. Mix together thoroughly. Set aside.
3. In a separate large mixing bowl combine: 3 eggs, ⅓ cup grated carrot, ½ cup grated zucchini, ¼ cup unsweetened almond milk or coconut milk, 2 tbsp butter or coconut oil, melted, 1 tsp vanilla extract,  and ½ tsp apple cider vinegar. Mix together thoroughly.
4. Add  wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
5. spoon the muffin batter into muffin cups filling ⅔  of each cup.
6. Bake for 25 to 30 minutes, or until muffins are browning, and a toothpick comes out of the center clean.Remove from oven and let muffins cool completely
7. Add all the frosting ingredients to a large mixing bowl with an electric beater or using a stand mixer. Beat frosting until combined and creamy.
8. Frost muffins and serve.

Nutritional Data for Low Carb Version (using Swerve sweetener and cream cheese frosting): Servings: 12 muffins, Serving Size: 1 muffin, Cal: 92, Carbs: 4 g, Net Carbs: 2 g, Fiber: 2 g,  Fat: 7 g, Protein: 3 g, Sugars: 1 g,  Sodium: 113 mg.

Nutritional Data for Paleo Version (using dairy free frosting and coconut sugar sweetener):  Servings: 12, Serving Size: 1 muffin, Cal: 161, Carbs: 11 g, Net Carbs: 9 g, Fat: 11 g, Fiber: 2 g, Protein: 2.5 g,  Sugars: 9 g, Sodium: 80 mg.

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

4.67 from 3 votes

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Carrot Cake Zucchini Muffins

Prep Time

6 mins

Cook Time

30 mins

Total Time

36 mins

 

Course: grain free, keto, low carb, paleo

Cuisine: muffins

Servings: 12

Calories: 92 kcal

Author: Stacey

Ingredients

• Muffin Ingredients:
• 6 tbsp coconut flour
• ⅓ cup sweetener of choice: erythritol for low carb or coconut sugar for paleo
• 1 tbsp golden flax meal * optional
• 1 tsp cinnamon
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ⅓ cup grated carrot
• ½ cup grated zucchini
• 3 eggs
• ¼ cup unsweetened almond milk or coconut milk
• 2 tbsp butter or coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp apple cider vinegar
• Cream Frosting:
• 4 ounces cream cheese or ½ cup palm shortening for paleo (dairy free) version, ½ cup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• tbsp Sweetener of choice: 2 1/2 erythritol or 1/2 tsp liquid stevia for low carb , or 2 1/2 tbsp honey for paleo version

Instructions

1. Preheat oven to 350 F and grease or line a muffin pan.
2. In a large mixing bowl combine: 6 tbsp coconut flour, ⅓ cup sweetener of choice, 1 tbsp golden flax meal * optional, 1 tsp cinnamon, 1 ½ tsp baking powder, and ¼ tsp baking soda. Mix together thoroughly. Set aside.
3. In a separate large mixing bowl combine: 3 eggs, ⅓ cup grated carrot, ½ cup grated zucchini, ¼ cup unsweetened almond milk or coconut milk, 2 tbsp butter, or coconut oil, melted, 1 tsp vanilla extract, and ½ tsp apple cider vinegar. Mix together thoroughly.
4. Add wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
5. spoon the muffin batter into muffin cups filling ⅔ of each cup.
6. Bake for 25 to 30 mins, or until muffins are browning, and a toothpick comes out of the center clean.Remove from oven and let muffins cool completely
7. Add all the frosting ingredients to a large mixing bowl with an electric beater or using a stand mixer. Beat frosting until combined and creamy.
8. Frost muffins and serve.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Nutrition Facts

Carrot Cake Zucchini Muffins

Amount Per Serving

Calories 92 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 113mg5%

Carbohydrates 4g1%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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 Related Posts Across the Web:

Fresh Carrot Cranberry Salad:  from Low Carb So Simple

Low Carb Sweet and Sour Carrot Salad: from Genaw.com