Sometimes, I crave a treat that doesn’t throw my whole diet out the window.
That’s when I whip up these Paleo Carrot Cake Muffins.
These little beauties remind me of Sunday mornings growing up, where we’d gather in the kitchen, trying to bake without making a colossal mess (spoiler: we failed, but it was fun).
Now, I’ve reworked this classic into a version that’s gluten-free, dairy-free, and uses no refined sugar—basically dessert without the guilt.
Let’s dig in!
Tips for Success
- Carrot Prep: Use the fine side of your grater to shred the carrots—this keeps the texture light and ensures even baking.
- Flavor Boost: Toast your walnuts beforehand for extra crunch and flavor.
- Make It Your Own: No raisins? Swap them for dried cranberries. Prefer pecans over walnuts? Go for it! This recipe is forgiving.
Variations
- Nut-Free: Replace almond flour with sunflower seed flour and skip the nuts.
- Egg-Free: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Sweeter Option: Add 2 tbsp of coconut sugar for a slightly sweeter muffin.
Serving Suggestions
These muffins pair beautifully with a dollop of coconut yogurt or a drizzle of almond butter. They’re perfect for brunch spreads, an on-the-go snack, or a mid-afternoon pick-me-up.
Paleo Carrot Cake Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Light, fluffy carrot cake muffins that are gluten-free, dairy-free, and naturally sweetened—perfect for a healthy treat.
Ingredients
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ⅓ cup maple syrup (or honey if preferred)
- ¼ cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts (optional)
- ½ cup unsweetened shredded coconut (optional)
- ⅓ cup raisins (optional)
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners or lightly grease with coconut oil.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In another bowl, whisk the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
- Make the Batter: Slowly fold the dry ingredients into the wet mixture. Stir until just combined. Add grated carrots, and if you’re feeling adventurous, toss in those walnuts, shredded coconut, or raisins.
- Fill the Muffin Tin: Scoop the batter into your prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. They’re irresistible warm, but they also store beautifully.
Notes
Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 7g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
