Healthy Paleo Carrot Cake Muffins

3 stacked paleo carrot cake muffins on two small plates

Healthy Paleo Carrot Cake Muffins

Course: Breakfast

Cuisine: American

Keyword: almond flour muffins, paleo carrot cake muffins, paleo muffin recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Calories: 217kcal

Author: Ashley

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!

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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!

Video

https://dashboard.mediavine.com/videos/kjfvvdmcxznxnlmlprbo

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 so the flour remains fine and not clumped.

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. Or make your own baking powder if you follow a strict paleo diet.

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