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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 Lindsey Dietz

Ingredients

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.