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Dairy-Free Zucchini, Carrot & Walnut Muffins

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I’ve been experimenting with more dairy-free recipes lately. First I started out with sauces and now I’m moving on to baking. This recipe was BRILLIANT so I had to share.

And it came at the perfect time too. I had just finished juicing some carrots in my kitchen so I used the leftover finely grated carrots to the recipe and it gave the muffins even more personality and character.


Ingredients for 12 muffins:

  • Mix dry
    • 1 1/2 cups all-purpose wheat flour (I used wheat pastry flour)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon (or more to taste)
  • Mix wet
    • 2 eggs
    • 1/3 cup walnut oil (or extra virgin olive oil)
    • 1/3 cup canned coconut milk (let the coconut milk sit for about 15 minutes and skim/use the cream at the top)
    • 2/3 cup coconut sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon grated orange zest (or lemon zest)*
    • 1 medium zucchini (1.5 cups grated)
  • Extras to make it your own
    • 1/2 cup grated carrots (I used leftovers from juicing)
    • 1/3 cup dried tart cherries
    • 1/2 cup chopped walnuts



  1. Set oven to 350F.
  2. Grate a medium-sized zucchini into a bowl and set aside.
  3. In a large bowl, beat together the wet ingredients (except the zucchini) and set aside.
  4. In another bowl, mix together all of the dry ingredients, then slowly add the dry ingredients to the large bowl with the wet ingredients. Stir with a spatula.
  5. To the batter, add zucchini and any “Extras” to truly make the muffins your own. I recommend at least adding walnuts for some crunch!
  6. Spray muffin molds with cooking spray and then add evenly divide the batter among the molds.
  7. Bake for 25 minutes at 350F or until you pierce the muffins with a toothpick and it comes out clean.
  8. Enjoy warm or cold for snacks throughout the week or as part of your weekly meal prep.


Approximate macros for 1 of 12 muffins:

250 calories, 5g protein, 28g carbs, 14g fat, 3g fiber, 14g sugar

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