Almond Flour Carrot Muffins Recipe

Gluten free almond flour carrot cake muffins in the muffin tin from the top view.

Almond Flour Carrot Muffins Recipe

These Almond Flour Carrot Muffins are the perfect breakfast or light snack to treat yourself. Quick and easy to make, they are gluten, dairy, and refined sugar free.

Course Dessert, Healthy Snacks

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 214kcal

Author Aysegul Sanford

Equipment

Ingredients

1 ½ cups almond flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ cup coconut oil melted and cooled
½ cup coconut sugar
3 large eggs room temperature
½ teaspoon vanilla extract
1 ½ cup grated carrots approximately 2 large carrots - 170 gr
¼ cup toasted walnuts or pecans, roughly chopped
½ cup raisins finely chopped

US Customary - Metric

Instructions

Adjust the oven rack to the middle position and heat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment muffin liners and set it aside.
In a large bowl, whisk together the almond flour, baking powder, cinnamon, and kosher salt until combined. Set aside.
In another large bowl, whisk together coconut oil and coconut sugar until combined.
Add the eggs and vanilla extract and whisk until fully incorporated.
Add the wet ingredients to the dry and mix until combined.
Gently fold in the shredded carrots, chopped walnuts, and raisins.
Using a greased large ice cream scoop, portion the batter into each parchment-lined muffin cup all the way to the top*.
Bake for 23-25 minutes until a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch.
Remove and let them cool for at least 15-30 minutes before serving.

Video

Notes

Yields: This recipe makes 11 muffins*. The nutritional values below are per muffin.
Frosting: You can turn these into cupcakes by frosting them with our maple sweetened cream cheese frosting. However, I recommend making sure to bring them to room temperature before frosting.
Storage: These muffins can be kept in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in the fridge (in an airtight container,) 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 them 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.

Nutrition