Carrot Cake Zucchini Muffins

26 July, 2015 by Stacey 30 Comments

Jump to Recipe Print Recipe

Carrot Cake Zucchini Muffins are grain-free, keto, paleo, and low-carbmuffins 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-flavored muffins!

These lovely little carrot cake treats 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 tbspcoconut 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 teaspoon cinnamon
1 ½ tsp baking powder, this brand is grain free
¼ teaspoon baking soda
⅓ cup grated carrot
½ cup grated zucchini
3 eggs
¼ cup unsweetened almond milk or coconut milk
2 tablespoon butter, or coconut oil, melted
1 tsp vanilla extract
½ teaspoon 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 teaspoon lemon juice
1 teaspoon vanilla extract
Sweetener of choice: 2 ½ tbsp erythritol, or ½ tsp liquid stevia for low carb , or 2 ½ tablespoon honey for paleo version

Directions:

Preheat oven to 350 F and grease or line a muffin pan.
In a large mixing bowl combine: 6 tablespoon coconut flour, ⅓ cup sweetener of choice, 1 tablespoon golden flax meal * optional, 1 teaspoon cinnamon, 1 ½ teaspoon baking powder, and ¼ teaspoon 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 tablespoon butter or coconut oil, melted, 1 teaspoon vanilla extract, and ½ teaspoon 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 minutes, 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.

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:

📖 Printable Recipe Card