Zucchini Carrot Mini-Muffins
Prep time
Cook time
Total time
Serves: 24 mini-muffins
  • ½ cup almond meal/flour
  • ¾ cup white whole wheat flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ⅓ cup canola/olive blend oil (grapeseed oil works well too)
  • ⅓ cup maple syrup
  • 1 large egg, room temperature
  • ½ cup grated carrots
  • ½ cup grated zucchini
  • ¼ cup chopped walnuts
  • ¼ tsp vanilla extract
  1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Grease the mini-muffin pan or line with small paper liners. Set aside.
  2. In a medium bowl, mix together the flours, salt, baking powder, baking soda, cinnamon, and nutmeg. Consider using a sieve to ensure all components are well-blended and smooth.
  3. In a separate medium bowl, whisk together the oil, syrup, vanilla, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and nuts.
  4. Using 2 small spoons, fill the prepared muffin cups ¾ full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
Recipe by Perennial Nutrition at http://perennialnutrition.com/2017/02/20/zucchini-carrot-mini-muffins/