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These zucchini carrot muffins are divine! They are super moist, light and fluffy, and perfectly spiced with no added sugar. They’re AIP and paleo and an amazing breakfast that contains both veggies and protein.
These are currently my favourite muffins on the blog!
They’re moist, fluffy and light, have loads of veggies and hidden bone broth powder that make these filling and delicious. You’ve been asking for quick and nutritious AIP breakfast options and these are the perfect fit!
Here are the main ingredients in these AIP Zucchini Carrot Muffins:
- 1 ripe plantain (you want it really yellow with black spots) – this is the base of the muffins. It provides them with sweetness and also binds the ingredients together
- coconut oil – you want to make sure it’s completely melted/liquid
- unsweetened applesauce
- coconut flour
- green banana flour – if you’re new to green banana flour, it doesn’t taste like bananas but provides its benefits. That means, it’s rich in resistant starch, magnesium, fibre and vitamin E!
- bone broth powder – vegetarian or vegan? feel free to omit this to keep the recipe vegan. simply sub with an additional TBSP of green banana flour
- apple cider vinegar
To make these muffins, chop your plantain into 1/2 inch pieces. Add plantain to a high powered blender along with melted coconut oil, vanilla extract and applesauce and puree until smooth. In a large bowl, mix together flours with salt, spices, baking soda and bone broth powder. Pour ingredients from blender into dry ingredients and stir until combined. Finally, mix in grated carrots and zucchini and fold in the apple cider vinegar.
Zucchini Carrot Muffins FAQs
Can I omit the bone broth powder?
Bone broth powder is included here for because it’s rich in collagen, great for gut health and super nutrient dense. It doesn’t contribute significantly to the structure of the muffins. That said, if you don’t have/don’t eat bone broth powder you can omit it in this recipe, and replace it with 1 additional TBSP of green banana flour.
Can I substitute any of the flours?
I have not tested this recipe with alternative flours so can’t make any guarantees on how substitutes would work, however, cassava is very unlikely to work in this recipe and the muffins will likely turn out gummy.
Can I use bananas or green plantains in this recipe?
No. This recipe uses one ripe plantain (you want to ensure it’s really ripe with lots of black spots on it) because this adds a natural sweetness to the muffins. As you’ll notice, there are no added sugars in this recipe so a ripe plantain is key! Green plantains aren’t sweet and bananas have a different starch composition and will not work as a substitute here.
Where can I buy plantains?
You should be able to find plantains in most major metropolitan grocery stores, usually in the produce section near to bananas. Otherwise, try Latin American, Caribbean or African markets or grocery stores which often carry plantains. Looking for other AIP-approved Caribbean ingredients? Check out my post on my AIP Caribbean Kitchen with tips on where to find some of my favourite AIP ingredients that are commonly used in Caribbean cuisine.
Looking for some more AIP/paleo muffin recipes? Try:
- Banana Spice Muffins – a Heal Me Delicious reader fave!
- Sweet Potato, Bacon and Chive Muffins
- Pumpkin Banana Muffins
I hope you love these AIP Zucchini Carrot Muffins as much as I do and can’t wait to hear your feedback! So, as always, if you tried this recipe I would appreciate it if you would give it a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.Print
Zucchini Carrot Muffins (AIP)
These zucchini carrot muffins are divine! They are super moist, light and fluffy, and perfectly spiced with no added sugar. They’re AIP and paleo (can be made vegan) and are an amazing breakfast!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 muffins 1x
- 1 ripe plantain
- 1/3 cup coconut oil, liquid/melted
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1/2 cup green banana flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 2 TBSP bone broth powder*
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup carrots, grated
- 3/4 cup zucchini, grated
- 1/2 TBSP apple cider vinegar
- Preheat oven to 375F and grease or line 9 muffin tins with baking cups.
- Peel and chop ripe plantain into 1/2 inch pieces (doesn’t need to be too precise, just so that it blends easily).
- To a high powered blender or Vitamix, add coconut oil, applesauce, vanilla extract and plantain pieces and puree until as smooth as possible (you don’t want any big chunks in there).
- In a large bowl, combine green banana flour, coconut flour, bone broth powder, baking soda, cinnamon and sea salt. Make a well in the center of the dry ingredients and add in plantain mixture from blender.
- Next, mix in grated carrots and zucchini to the batter.
- Finally, gently fold in apple cider vinegar.
- Distribute evenly among 9 muffin tins.
- Bake in middle rack of oven for 22-25 minutes.
* I like to use bone broth powder here but for a vegan/vegetarian option you can sub with 1 TBSP of green banana flour.
- Calories: 1278
- Sugar: 40.9g
- Sodium: 2073mg
- Fat: 76.6g
- Protein: 16.3g
Keywords: zucchini muffins, zucchini carrot muffins, aip, paleo, breakfast