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Gluten-free Veggie Muffins (Perfect for kids!)

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 15 muffins 1x
  • Diet: Gluten Free


  • 1 1/4 cups almond flour
  • 1/4 cup tapioca starch
  • 2 tsp ground flaxseed
  • 1/4 tsp baking soda
  • 1/3 cup shredded zucchini (with excess water squeezed out)
  • 1/3 cup shredded carrots
  • 1/4 lightly steamed broccoli, finely chopped
  • 1/2 cup apple sauce
  • 2 tbsp coconut oil, melted
  • 1 egg


  1. Preheat the oven to 350 F and lightly grease about 15 spaces in a mini muffin tin.
  2. Using a large bowl, combine the almond flour, tapioca starch, and baking soda.
  3. Add the vegetables, apple sauce, coconut oil, and egg. Stir until a batter forms.
  4. Using a spoon or a small scoop, scoop the muffin batter into the muffin tin. You should have about 15 muffins.
  5. Transfer to the preheated oven and bake for 28-30 minutes or until the muffins are baked through.
  6. Carefully transfer the muffins to a cooling rack. Allow to fully cool (these need to set and cool or they’ll be too soft inside) before eating immediately, or storing in the fridge for 2-3 days.


All nutrition facts are estimated and will vary.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Snacks
  • Method: Oven


  • Serving Size: 1 muffin
  • Calories: 75
  • Fat: 3.8g
  • Carbohydrates: 3g
  • Fiber: 0.6g
  • Protein: 1.7g