Paleo Carrot Cake Muffins that are also gluten-free, dairy-free, and refined-sugar free making them the perfect grain-free carrot cake muffin! These paleo carrot cake muffins are perfect for breakfast or snacks.
Start your morning off right with easy Paleo Carrot Cake Muffins. They are naturally grain-free and packed with all the flavors of a carrot cake. Shh! And don’t tell anyone that they’re healthy.
These paleo carrot cake muffins were originally posted on my blog November of 2014. They were previously titled “Carrot Travel Muffins” because we’d make them every time we traveled. These paleo carrot cake muffins are a simple, quick muffin recipe that is also nutritious and holds up well while traveling.
I’ve recently given the photos a refresh, to better display how wonderful these paleo carrot cake muffins are. The previous photo didn’t really do this marvelous recipe justice.
Do you need ideas for a quick breakfast in the morning? Are you traveling soon? These paleo carrot cake muffins are perfect for both! They are a spin off my grain-free carrot cake bars. They can be made in large batches and frozen for a quick breakfast.
I usually bake up several batches when I know we will be on the road or traveling to visit with relatives. They are are big hit everywhere we go – so we always make sure we have enough to share.
We are planning a big two week camping road trip this summer and I plan to have at least a weeks worth of muffins with us when we leave.
I plan to freeze them first, to help them last even longer in the cooler. With the ice, they should even stay frozen for a couple days. We’ll just pull them out of the cooler as we need them.
My girls used to hate almond flour muffins, but these paleo carrot cake muffins won them over. I love making these paleo muffins because they enable me to sneak extra vegetables into my girls breakfast without them knowing it.
Both girls think these muffins are basically cupcakes with out the frosting. Who am I to tell them any different.
These Paleo Carrot Cake Muffins can be customized, depending on the add-in’s you choose. My girls like them with only carrots. I like to add in dried coconut and chopped nuts for a heartier muffin.
Often people stop by and ask what the nutritional info is. I don’t usually post nutrition information due to the fact that many people add ingredients or switch out ingredients to fit their diets, but several of you have asked for it.
For these paleo carrot cake muffins (made as listed without the add in ingredients) – 182 calories, 6 grams of protein, 8 grams of carbohydrates and 13 grams of fat per muffin. This is approximate. Please make sure to use a nutrition calculator to double check.
If you make these Paleo Carrot Cake muffins please stop by and let me know what you think! Also let me know which add-ins you included and how fast you ate them 😉
Happy Cooking and Baking,
- 2 cups fine ground almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs, room temperature
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup honey (or maple syrup)
- 1 cup finely shredded carrots
- optional ingredients: 1/2 cup chopped pecans, 1/4 cup unsweetened coconut
- Preheat oven to 350°F (180°C). Line a cupcake pan with 10 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg. Add eggs, oil, and honey. Stir in the shredded carrots. If desired, stir in optional ingredients.
- Pour batter (about 1/4 cup) into your 10 paper liners . Bake for 20-22 minutes or until the center is set. Remove from the oven and cool completely before serving. Store in an airtight container in the refrigerator or the freezer.
Amount Per Serving: Calories: 2435 Total Fat: 206g Saturated Fat: 57g Sodium: 1921mg Carbohydrates: 132g Sugar: 77g Protein: 54g