Yield: 1 1/2 dozen gluten free muffins

Gluten Free Carrot Zucchini Muffins

Gluten Free Carrot Zucchini Muffins

Sweet Carrot Zucchini Muffins are gluten-free and low carb. They make a great protein-filled breakfast! You can even top them with cream cheese "frosting."

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 1/2 cups almond flour
  • 1/2 cup brown rice flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini

For the Whipped Cream Cheese

  • 8 oz cream cheese, softened
  • 2 tablespoons honey


  1. Preheat your oven to 350F. Line a muffin tin with paper liners, or liberally grease.
  2. In a mixing bowl combine the almond flour, brown rice flour, baking powder, salt, and cinnamon.
  3. Make a "well" in the dry ingredients and add the honey, oil, and eggs and stir to combine. The batter will be thick. Add the shredded carrots and zucchini and stir until they are evenly distributed.
  4. Fill each muffin liner with better so it is about 3/4 full.
  5. Bake for 30-35 minutes or until the edges are golden and the muffin springs back if you lightly touch it.
  6. Let cool before frosting, if desired.

For the whipped cream cheese

  1. Whip the cream cheese until light and fluffy using an electric stand or handheld mixer. Add the honey and continue to whip until combined.


You can easily use more carrot and less zucchini, or even all zucchini if you want. Just make sure the total amount of shredded vegetables in the recipe is the same.

Nutrition Information



Serving Size


Amount Per Serving Calories 217Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 33mgSodium 177mgCarbohydrates 17gFiber 2gSugar 11gProtein 4g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

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