Paleo Carrot Cake Muffins bursting with spice, carrots and crunchy walnuts. Can be made with cashew flour or almond flour! Soft, moist and low added sugar. Grain free, gluten free recipe.
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Why You Should Make These Muffins
- They’re easy to make.
- You don’t need a ton of ingredients.
- The recipe is grain free and gluten free thanks to almond flour, but can also be made with cashew flour.
- Sweetened with just a few tablespoons of maple syrup, so they’re lower in sugar.
- Soft, moist and super flavorful!
Dry Ingredients
- cashew flour or blanched almond flour
- tapioca flour
- baking soda & salt
- spices – cinnamon, nutmeg, all spice
Wet Ingredients
- eggs
- oil
- mashed banana or applesauce
- maple syrup
- coconut sugar (optional)
- vanilla
- apple cider vinegar
The Mix Ins
You’ll need grated carrots and chopped walnuts for the mix-ins to get the carrot cake like texture and flavor in these muffins.
TIP: Use the fine shred side of your box grater to grate carrots.
Or food processor with the grater attachment and S-blade to chop as well.
Ready in Just 20 Minutes
And I love how simple this recipe is! Not fancy equipment needed – just mixing bowls, measuring cups and spoons.
The muffins take about 20 minutes in the oven.
Then it’s time for the cooling rack.
Muffin Pan Tip
If you don’t have spray oil, take a pastry brush and brush oil along the sides of the muffin cups.
Silicone baking cups are a great zero waste option as well! The muffins come right out without needing extra oil.
Want my Top 5 Muffin Recipes?
Paleo Friendly Glaze
Use melted coconut butter for a paleo friendly glaze option! You won’t believe how delicious it is – sweet on its own and no need for added sugar.
Storing Paleo Muffins
These carrot cake muffins are quite moist and are best enjoyed within a few days. They keep well at room temperature for 3-4 days, or you can store in the fridge for about 5 days.
To Freeze
Allow muffins to cool completely before storing in an airtight container and place in the freezer, up to 3 months.
Allow muffins to thaw at room temperature.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley
Healthy Paleo Carrot Cake Muffins
Ingredients
Dry Ingredients
- 2.33 cups blanched almond flour or cashew flour
- 1/3 cup tapioca flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/4 teaspoon all spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder*
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce, or 1 small banana, pureed*
- 2 tablespoons coconut sugar, see notes
- 3 tablespoons maple syrup
- 2 tablespoons avocado oil, or light olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350º F; spray muffin pan with oil and set aside.
- Mix dry ingredients: In large bowl sift cashew or almond flour (if possible) with tapioca flour. Whisk in baking soda, spices and salt. Set aside.
- Mix wet ingredients: In medium bowl whisk together eggs, applesauce (or banana puree) and coconut sugar (if using). Add in maple syrup, oil, apple cider vinegar and vanilla. Whisk until combined.
- Combine: Add wet ingredients into large bowl of dry ingredients. Stir until almost combined then add in shredded carrots and chopped walnuts. Batter will be somewhat thick and very wet.
- Bake: Evenly disperse batter (I use my medium cookie scoop) into greased muffin pan, filling about 2/3 full. Bake for 15-20 minutes, or until inserted toothpick comes out clean. Muffins should rise slightly and have golden edges.
- Cool: Allow muffins to cool in pan for 10-15 minutes before using butter knife to gently remove. Transfer muffins to cooling rack to cool completely.
- Store muffins in airtight container at room temperature, 2-4 days. Enjoy!
Recipe Notes:
Nutrition Information
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