carrot muffins on mini plate with walnuts
How to Make...

Healthy Paleo Carrot Cake Muffins

Paleo Carrot Cake Muffins bursting with spice, carrots and crunchy walnuts. Made with a blend of cashew flour (or almond flour) and tapioca flour for a super soft grain-free/gluten-free muffin. Lower in sugar too!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Diet: Gluten Free
  • Yield: 12 muffins 1x
  • Scale:


Dry Ingredients

  • 2 1/3 cups cashew flour or blanched almond flour*
  • 1/3 cup tapioca flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp all spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder*
  • 1/2 tsp salt

Wet Ingredients

  • 2 large eggs
  • 1/2 cup unsweetened applesauce (or 1 small banana, pureed*)
  • 2 TBS coconut sugar (can omit; see notes)
  • 3 TBS maple syrup
  • 2 TBS avocado or light olive oil 
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350º F; spray muffin pan with oil and set aside.
  2. In large bowl sift cashew or almond flour (if possible) with tapioca flour. Whisk in baking soda, spices and salt. Set aside.
  3. 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.
  4. 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.
  5. Evenly disperse batter (I use my medium cookie scoop) into greased muffin pan, filling about 2/3 full.
  6. Bake for 15-20 minutes, or until inserted toothpick comes out clean. Muffins should rise slightly and have golden edges.
  7. 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.
  8. Store muffins in airtight container at room temperature, 3-5 days. Enjoy!

Recipes Notes:

Tested with both cashew flour and blanched almond flour; either will work. If making your own cashew flour, just make sure you don’t over-process.

This recipe was originally made without baking powder, but after testing again I find the addition of it does help get a better lift. Feel free to omit if you need to based on dietary needs.

If using banana, blending into a puree is best.

Feel free to omit coconut sugar f you don’t have much of a sweet tooth. But the maple syrup factors into the liquid ratio so don’t omit that. You can sub agave or honey if needed

nutrition approximate; calculated with blanched almond flour and with added coconut sugar.

Nutrition Information:

  • Serving Size: 1 muffin
  • Calories: 217
  • Sugar: 8g
  • Sodium: 241
  • Fat: 16g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 31