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zucchini-carrot maple muffins

August is a month of travel, busy weeks and inconsistent routine for me, so having healthy options in the fridge for breakfast or as a snack is a must!! If you have kiddos or a stubborn husband/boyfriend, this is a great recipe to sneak some extra greens in their diet without them knowing! Plus, they’re gluten-free, dairy-free and refined-sugar free!

Try them out!


  • 1 small zucchini

  • 1/2 cup finely grated carrot

  • 1 egg

  • 1 cup almond flour

  • 3 tbsp pasture-raised butter

  • 1 serving collagen (optional)

  • 1 tsp ground flax seed

  • 1/4 tsp cinnamon

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/4 tsp nutmeg

  • 1/4 cup maple syrup

  • 1/4 cup crushed walnuts

  • 1/4 cup dairy-free chocolate chips

  • 1 tsp coconut sugar


  • Preheat oven to 350 degrees.

  • Line muffin tin with liners, or spray to prevent sticking.

  • Grate zucchini and carrots until finely chopped, place aside.

  • In a medium bowl, mix all ingredients together, slowly adding in the zucchini and carrots until well combined.

  • Divide batter up into tins, making sure they are evenly distributed.

  • Bake 22-25 minutes, or until golden brown.

*Pair with some almond butter for the best treat 😋




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