Almond Flour Carrot Muffins

It is no secret that I love baking with almond flour, which explains why I have so many almond flour muffin recipes on this site. If you were wondering, some of my favorites include Apple Almond Flour Muffins, Almond Flour Zucchini Muffins, and Blueberry Almond Flour Muffins.

These carrot almond flour muffins are the newest addition to the collection. They are gorgeous little gems you can make whenever you are craving carrot cake, but with less than half the effort and the same delicious results.

Ingredients

Almond flour carrot cake muffins require just a handful of simple ingredients from the grocery store. We will need the following:

• Almond flour: Superfine almond flour or almond meal (ground almonds with skins) can be used interchangeably. The only difference is that these gluten-free muffins will be a bit denser if you decide to use almond meal. If you live in an area where you can’t get your hands on almond flour, you can follow my guide on How to Make Almond Flour at Home. If you are buying it from the store, I recommend Bob’s Red Mills and Blue Diamond almond flour (affiliate links.)
• Baking powder: Baking powder is the magical leavening agent that gives these muffins their lift. If you follow a strict paleo diet, you can replace the baking powder with ½ teaspoon baking soda mixed with 1 teaspoon cream of tartar.
• Ground cinnamon: Cinnamon adds a delicate background warmth. If you prefer a more spicy carrot cake muffin recipe, you can also add a pinch or two of ground ginger, ground nutmeg, or ground cardamom.
• Kosher salt: Kosher salt or sea salt enhances the flavor.
• Oil: Any vegetable oil will do. I like melted coconut oil, but avocado oil or light olive oil will also work.
• Coconut sugar: Coconut sugar keeps the recipe refined sugar-free, but brown sugar can also be used. For a keto diet, use an equal amount of monk fruit sweetener.
• Eggs: Three large eggs may seem like a lot, but we need the extra binding ability for structure and stability. I recommend sticking to whole eggs, rather than using an egg replacer like flax eggs. And it is best if they are at room temperature.
• Vanilla extract
• Grated carrots: Peel and grate fresh carrots using the large holes of a box grater. Depending on their size, you will need roughly 2 large carrots. For best results, I recommend weighing the grated carrots to ensure the right texture.
• Nuts: Toasted walnuts or chopped pecans are classic with carrot muffins.
• Raisins: Be sure to pick up a no-sugar-added bag. Both regular or golden raisins would work. I recommend chopping them into small pieces for even distribution.

How to Make Carrot Muffins with Almond Flour?

Carrot almond flour muffins are a quick and easy way to satisfy the carrot cake lover in all of us. Here are the step-by-step instructions and photos on how to make almond flour carrot muffins:

1. Preheat oven: Place the oven rack in the middle position and preheat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment paper muffin liners.
2. Mix dry ingredients: In a large mixing bowl, stir together almond flour, baking powder, cinnamon, and kosher salt.
3. Whisk wet ingredients: In another large bowl, whisk together coconut oil, coconut sugar, eggs, and vanilla extract until fully incorporated.
4. Make muffin batter: Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.

5. Add carrots and mix ins: Gently fold in the grated carrots, chopped walnuts, and golden raisins until evenly distributed.
6. Fill muffin pan: Portion the batter into the prepared muffin cups with a large ice cream scoop all the way to the top. Please be aware that this muffin batter makes 11 muffins.
7. Bake muffins: Bake for 23-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch. 
8. Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for at least 15-30 minutes before serving.

How to Store, Freeze, & Reheat?

While gluten free carrot muffins don’t require much effort, we don’t want these delicious snacks going to waste. Here are my best storage tips for maximum freshness:

• Storage: Paleo carrot cake muffins will keep in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in an airtight container in the fridge, where they will last up to 5 days.
• Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
• Reheat: While you can eat these healthy carrot cake muffins cold, if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

How to Serve Them?

These almond carrot cake muffins are perfect just as is with a hot cup of coffee or tea. But if you want to jazz them up a bit, I like to serve them in any of the following ways:

• Carrot Cake Cupcakes: Top with a generous amount of Cream Cheese Frosting with Maple Syrup to get the carrot cake feel.
• Nut Butter: A swirl of almond butter on top or once sliced in half would be delicious.
• Glaze: In a small bowl, melt 2-4 tablespoons of coconut butter in the microwave and drizzle it over the tops of the muffins. The glaze will set as the coconut butter cools.

FAQs

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