Zucchini and Carrot Muffins

This recipe is the perfect breakfast when you’re trying to beat the morning rush. You can prep these muffins ahead of time, take it to work for a quick snack or pair it with your green smoothie to power up your breakfast.


Let’s get baking!





  • 1 cup rolled oats
  • 1 cup carrots, shredded
  • 1 cup zucchini, shredded
  • 3 ripe bananas, mashed
  • 6 whole eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup coconut flour
  • 1/3 cup pure maple syrup
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

  1. Heat the oven to 350 degrees. Line 2 muffin pans with baking cups. Combine all the wet ingredients, use a hand held mixer, mix until smooth. 

  2. Fold the dry ingredients, stir until well combined. Scoop about 1/4 cup of mixture into each muffin cups. Bake for 30-40 minutes or until a toothpick inserted in the center of the muffin comes out clean. 





The wet ingredients are:

Almond milk


Melted coconut oil

Pure Maple Syrup

Apple Sauce

Mashed bananas


The dry ingredients are:

Coconut flour



Dried Cranberries


Rolled oats






Set them on a cooling rack and cool for about 30 minutes before serving.





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