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    Home » Carrot Cake Zucchini Muffins

    Carrot Cake Zucchini Muffins

    26 July, 2015 by Stacey 28 Comments

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    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- paleo and low carb

    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-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- paleo and low carb

    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 ½ tbsp erythritol, or ½ tsp liquid stevia for low carb , or 2 ½ 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:

    Carrot Cake Zucchini Muffins, grain free, paleo and low carb

    Carrot Cake Zucchini Muffins

    Stacey
    Carrot Cake Zucchini Muffins are grain free, paleo, and low carb Muffins with a vanilla cream cheese frosting (with dairy free option).
    4.6 from 10 votes
    Print Recipe Pin Recipe
    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

    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
    • 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 ½ erythritol or ½ tsp liquid stevia for low carb , or 2 ½ tbsp honey for paleo version

    Instructions
     

    • Preheat oven to 350 F and grease or line a muffin pan.
    • 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.
    • 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.
    • Add wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
    • spoon the muffin batter into muffin cups filling ⅔ of each cup.
    • 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
    • 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.
    • Frost muffins and serve.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

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

    Nutrition

    Calories: 92kcalCarbohydrates: 4gProtein: 3gFat: 7gSodium: 113mgFiber: 2gSugar: 1g
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

    1. Rebecca

      September 12, 2020 at 8:54 am

      5 stars
      I still feel guilty eating these because they taste SO good, they have to be bad right? WRONG! They are incredible! I split the batter into 6 large muffin cups and they were great! Instead of frosting I topped them with shredded coconut. I'm already ready to make another batch!

      Reply
      • Stacey

        September 12, 2020 at 9:22 am

        Rebecca, thank you for trying the recipe, and for your kind words & great tips. I like the coconut idea!

        Reply
    2. Sandy

      May 13, 2019 at 11:30 am

      Hi! - could I use heavy cream or half and half instead of the almond or coconut milk? I am making this for a friend and don't usually keep the alternate milks in the house. Thanks!

      Reply
      • Stacey

        May 15, 2019 at 8:28 am

        Yes, you can use heavy cream or half and half.

        Reply
    3. Lissa

      November 16, 2018 at 8:38 am

      I would love to make this recipe tonight but I don't have any zucchini. Do you think I could just add more carrots instead of the zucchini? Would it affect the texture a lot? Thanks!

      Reply
      • Stacey

        November 16, 2018 at 1:21 pm

        Lissa, yes you can.

        Reply
    4. Alisa

      April 22, 2018 at 2:41 pm

      I see that this recipe calls for 1/3 cup sweetener. Would Stevia work? I don’t have Swerve. Thanks in advance for your help!

      Reply
      • Stacey

        April 25, 2018 at 9:19 am

        A granular stevia blend might work, but you will need to use a little less than the suggested sweetener. Check the sweetener brands conversion table. Swerve has a 1:1 ratio with regular sugar.

        Reply
    5. Alisha

      March 26, 2018 at 7:11 pm

      I'm wondering if you have tried it in a cake pan mold? I have a super cute new silicone Easter Bunny pan and on paper this recipe looks perfect.

      Reply
      • Stacey

        March 28, 2018 at 7:59 am

        I have not, but I would think it would work depending on how big the cake pan is. May need to double the recipe.

        Reply
        • Alisha Mills

          March 31, 2018 at 5:43 pm

          4 stars
          Well, somehow I read carrot cake and didn't see muffin. I made the muffins in the pan, frosted the bunny like a cake and the kids are going to think we are having desert for breakfast. For future readers, I would not recommend making this delicious recipe in a cake pan.

          Reply
    6. Laura

      October 29, 2017 at 8:40 pm

      Would it still work out okay if I swapped the chia seed and water mixture for the eggs? I'm hoping, these look great!

      Reply
      • Stacey

        November 07, 2017 at 9:20 am

        I'm not entirely sure, as most of my egg replacement experiments have not turned out so well.

        Reply
    7. Melissa

      August 16, 2017 at 3:55 pm

      5 stars
      I just made these and they are delicious! I love carrot cake and have been trying to find a yummy, easy low carb recipe.
      I've already shared it with my mother in law. Thanks for sharing Stacey!

      Reply
      • Stacey

        August 17, 2017 at 4:30 pm

        Awe, thank you, Melissa!

        Reply
    8. Maria

      April 10, 2017 at 2:07 am

      5 stars
      My son absolutely loved them! I had them as a surprise in his lunch box and was soooo happy!!! ThNk you! I love to see his smile 🙂

      Reply
      • Stacey

        April 10, 2017 at 11:00 am

        Awe, thank you so much Maria. I am so glad your sweet little guy enjoyed them 🙂

        Reply
    9. Maya | Wholesome Yum

      July 01, 2016 at 11:36 am

      Hi Stacey, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you'll get some visits coming your way!

      Reply
      • Stacey

        July 01, 2016 at 2:49 pm

        Maya, thanks that is great. Next time I do a roundup I will return the favor!

        Reply
    10. Linda Case

      May 01, 2016 at 8:46 pm

      Yummm! Just made these...I love them.

      Reply
      • Stacey

        May 02, 2016 at 9:48 am

        Linda, Thank you for trying the recipe and taking the time to leave a nice comment. That made my day 🙂

        Reply
    11. Kelly

      February 03, 2016 at 11:04 am

      Love carrot cake and how i can actually have it now.

      Reply
      • Stacey

        February 03, 2016 at 1:36 pm

        Awe thank you Kelly 🙂 You're always so super sweet!

        Reply
    12. Kariane

      July 28, 2015 at 3:39 pm

      How about suggesting that you'll help them learn to make a batch themselves? I guess that suggestion working is depending on the ages of your kids, but if they're old enough to count and compare, they're probably old enough to at least help cook. 😉

      Reply
      • Stacey

        July 29, 2015 at 3:49 pm

        kariane, great idea! They can both cook a little but have not attempted much baking. It will a messy adventure for sure!

        Reply
      • Robert

        April 18, 2021 at 3:22 pm

        The recipe looked great I had to make. I added a couple others things to it, chai seed and chopped pecans. They’re in the oven now. Smelling great

        Reply
    13. Tracy

      July 28, 2015 at 8:39 am

      I can't wait to try these! I have to say of zucchini from my garden and ha e been looking for recipes to use them. These look great and I have all the I gradients already!

      Reply
      • Stacey

        July 29, 2015 at 9:50 am

        Tracy, thank you for trying the recipe. I wish I had a veggie garden 🙂

        Reply

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