With just a hint of sweetness and some warming cinnamon and ginger, your whole family will love these nourishing, paleo Cassava Flour Carrot Zucchini Muffins as a grain-free, dairy-free, and nut-free breakfast or snack!

I’m ALWAYS looking for ways to get more veggies into my family…

How about you?

I understand the challenges you face, Momma. When it comes to getting kids (or even picky husbands) to eat their vegetables, sometimes it’s an “in the snow, uphill both ways” kind of fight.

Still, you know veggies are important. Just like I know they’re important.

And come hell or high water, by golly, my family’s gonna get their veggies in one way or another!

It’s why I’ve created recipes like:

• Paleo Cauliflower Chocolate Pudding (and by gosh, if this isn’t the BEST chocolate pudding in all the land!)
• The Everything Smoothie (with greens and beets!)
• Keto Instant Pot Beef Stroganoff with hidden cauliflower and mushrooms
• The BEST Kale Chips (that taste like Nacho Cheese Doritos!)
• Paleo Butternut Squash Curly Fries — because what kid doesn’t love curly fries?
• Instant Pot Cauli-tatoes that taste like the creamiest mashed potatoes you’ve ever had
• Instant Pot Cauliflower Cream + 5 Genius Ways to Use It

I don’t want you to simply feed your family vegetables. I want your family’s veggie-eating experiences to be pleasant and, dare I say, fun??

Enter: Paleo Cassava Flour Carrot Zucchini Muffins

This nourishing cassava flour muffin recipe packs not one, but TWO veggies! 

With these paleo muffins,  you can rest assured that you’re sneaking in some healthy goodness. (And heck no, I don’t think it’s dishonest at all to sneak veggies into anything!)

They’re grain-free, dairy-free, and nut-free to boot! Super allergy-friendly!

For these Cassava Flour Carrot Zucchini Muffins, the zucchini is actually more hidden than the carrots.

It makes up part of the “liquid” component of these muffins, ensuring that they’re super moist and not crumbly at all.

And in case you were wondering, YES, this is a blender batter muffin recipe!

The carrots, on the other hand, get folded into the muffin batter after it’s all blended up. If you’re concerned that your picky ninjas are going to detect the shredded carrot, simply add them to the blender and blend in!

Not Familiar with Cassava Flour?

Are you new to baking with cassava flour?

Cassava flour (purchase here for the best price) might just be the Holy Grail of gluten-free and grain-free flours. It’s made from the cassava root — a tuber similar to potatoes and yams. 

Native to South America, it’s a prized food known as manioc or yuca.

Cassava is grain-free, gluten-free, nut-free, dairy-free, soy-free, vegan, and vegetarian. And, it’s definitely paleo because it’s been a traditional staple in the diets of South American people for at least 1,400 years (source) — unlike other “paleo” flours such as almond flour.

It also has a mild a neutral flavor — unlike many other gluten-free and grain-free flours. In this way, it’s quite similar to wheat flour.

And yes, it can even be substituted 1:1 in recipes calling for wheat flour!

The reason cassava flour is so good for your gut is because it’s a resistant starch. 

Resistant starch is a prebiotic that remains undigested (i.e., “resistant”) in the small intestine and then feeds microflora when it ends up in the colon. Its fermentation in the colon helps to provide a healthy inner ecosystem through the production of a beneficial short-chain fatty acid called butyrate, which induces differentiation of colonic regulatory T-cells. T-cells are responsible for creating healthy immune responses and reducing inflammation. With age, humans produce fewer T-cells, making it helpful to take in more prebiotic foods. It is common to observe improvement with issues such as constipation after increasing one’s intake of resistant starch. Heating and cooling cassava flour or root ensures that the cassava is safe to consume and also catalyzes production of cassava’s resistant starch. (Source.)

Other sources of resistant starch are tiger nuts (found in my Tiger Nut Trail Mix), Jerusalem artichokes, cooked and cooled potatoes and rice, and green plantains and green bananas.

I purchase my cassava flour from Thrive Market for the absolute best price and consistently great results.

Otto’s is another brand that is also reputable, which you can find on Amazon.

How to Make Paleo Cassava Flour Carrot Zucchini Muffins

First, make sure your oven is preheated to 350 degrees Fahrenheit and that you line a muffin tin with muffin liners, like these.

Second, add the ingredients, including the zucchini, in the order listed to your blender. A high-speed blender works best.

While your batter blends, you can grate a medium-size carrot.

As soon as your batter is blended smooth, fold in the carrot. (Or blend it in if you have really picky eaters.)

Use a 1-tablespoon cookie dough scoop to put 2 scoops of muffin batter into each muffin well.

Bake 18 to 22 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from the oven and cool about 10 minutes before serving.

Or, you can put these in the freezer for later!

Ready to bake these super sneaky veggie muffins??

4.38 from 8 votes

Print

Paleo Cassava Flour Carrot Zucchini Muffins (grain-free, dairy-free, nut-free)

With just a hint of sweetness and some warming cinnamon and ginger, your whole family will love these nourishing, paleo Cassava Flour Carrot Zucchini Muffins as a grain-free, dairy-free, and nut-free breakfast or snack!

CourseBreakfast

Prep Time 10 minutes

Cook Time 18 minutes

Cooling Time 5 minutes

Servings 15 medium-size muffins

Calories 164.5 kcal

Author Rebecca Hansen

Ingredients

• 1-1/2cupschopped zucchini(about 1 medium zucchini)
• 3pastured eggs
• 1/2cup avocado oil(or coconut oil melted)
• 1/2cupcoconut sugar(or keto sweetener of choice if avoiding sugar)
• 1-1/2cupscassava flour 
• 1tablespoonground cinnamon
• 2teaspoonsground ginger
• 1tablespoonsvanilla extract
• 1/2teaspoonsalt
• 1teaspoonbaking soda
• 1large carrot, grated (about 1 cup)

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin.

2. Combine all ingredients, EXCEPT grated carrot, in your high-speed blender and process until a smooth batter forms, stopping to scrape down the sides of the blender when necessary. The zucchini gets blended in with the batter, but not the carrots.

3. Once a smooth batter forms, fold in the grated carrot.

4. Using a 1-tablespoon cookie dough scoop, scoop 2 tablespoons of muffin batter into each well of your muffin tin.

5. Bake 18-20 minutes.

6. Remove from the oven and let cool 5 minutes before eating. Or you can cool completely and store or freeze!

Nutrition Facts

Paleo Cassava Flour Carrot Zucchini Muffins (grain-free, dairy-free, nut-free)

Amount Per Serving (1 muffin)

Calories 164.5Calories from Fat 77

% Daily Value*

Fat 8.5g13%

Saturated Fat 1.4g9%

Polyunsaturated Fat 1.3g

Monounsaturated Fat 5.7g

Cholesterol 37.2mg12%

Sodium 97.8mg4%

Potassium 125.4mg4%

Carbohydrates 19.7g7%

Fiber 2g8%

Sugar 7.2g8%

Protein 1.9g4%

* Percent Daily Values are based on a 2000 calorie diet.

Pin it!

More Nourishing Paleo Breakfast Recipes You’ll Love…

• Super Simple, 5-Ingredient Paleo Breakfast Hash
• Instant Turmeric Bone Broth Latte — just add water!
• No-Fail Instant Pot Soft-Boiled Eggs
• Grain-Free, Low-Carb Belgian Waffles
• Paleo Chocolate Chip Pancakes
• Paleo Orange Muffins

Do you hide veggies in recipes? What will your picky eaters think of these super sneaky veggie muffins?