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Blueberry Zucchini Carrot Muffins

Zucchini carrot blueberry muffins

This is what a healthy funfetti cake looks like! Oh man, these were so good. I couldn’t control myself. They were gone within 24 hours!! I literally had carrots, zucchini, and leftover blueberries. I wanted to bake something light, healthy and nutritious. These made for the perfect bite. So many of you asked about these so here is the recipe!

Servings: 8-10

Total Time: approx. 35 min


1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour

1/2 cup grated & drained zucchini

1/2 cup grated carrots

1 cup fresh blueberries

1/2 cup maple syrup

1/2 cup almond milk

Pinch of salt

1/2 tsp baking soda

2 tbsp fresh orange juice

1 tbsp orange zest

1 egg

1 tsp vanilla

Pinch of Cinnamon


Preheat oven to 350 F. Spray a muffin tin pan with non stick spray.

In a bowl or kitchen-aid, mix together the maple syrup, zucchini, carrots, milk, vanilla, egg, coconut oil, orange juice & zest.

Add to that the flour, baking soda, cinnamon and salt. Mix together well.

Toss in the blueberries making sure to stir gently so they don’t mush.

Fill the muffin tins almost to the top and bake in the oven for 20-25 minutes till baked through. A toothpick should should be inserted in the center and come out clean if baked through.

Cool the muffins. Take out of the tin and enjoy!

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  1. Hey! I am making this recipe right now- but I don’t see in the ingredient list how much coconut oil I should use. Help please 🙂

    1. Oh man, I must have forgotten to include that in the ingredients! It should be about 1/3 cup of coconut oil.

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