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 muffins are perfect for breakfast or snacks.
In this post we're covering how to make paleo carrot muffins, working with almond flour, egg replacers, and paleo sweeteners you can use to make paleo carrot muffins.
Looking for more grain-free carrot recipes, try my grain-free carrot cake bars. My Paleo Blueberry Muffins that the perfect quick breakfast option.
For more ideas check out my Gluten Free Breakfast archive.
Easy Paleo Carrot Cake Muffins
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 these grain-free carrot muffins 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.
This paleo carrot muffin recipe is simple and a quick grain-free 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 muffins are.
The previous photo didn't really do this marvelous grain-free carrot muffin recipe justice.
Ingredients in Paleo Carrot Muffins
Almond Flour - A finely milled almond flour is the best to use when baking these paleo carrot muffins.
Baking Soda - This leavener helps the muffins rise.
Salt - Salt helps bring out the other flavors in these paleo carrot muffins.
Cinnamon and Nutmeg - For flavor, spice, and the level up these muffins.
Eggs - For added protein and fat, and to hold everything together. Eggs also help with texture.
Coconut Oil - I like the light flavor of coconut oil in these muffins. Melted and cooled butter can be used as well.
Honey - We're using honey to sweeten these muffins, but pure maple syrup also works.
Carrots - You'll want to make sure you finely shred the carrots, for the best texture.
If you have any questions about the ingredients in these paleo carrot muffins, please leave a comment below and I will get back to you.
How to make Paleo Carrot Cake Muffins
- Preheat oven. 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 ¼ cup) into your 10 paper liners . Bake for 20-22 minutes or until the center is set.
For the full recipe and detailed steps, see the recipe below. These numbered steps match the numbered photos above and they are for illustration purposes only.
These grain-free carrot cake muffins are super easy to make. You can have them baking in the oven in less than 10 minutes.
Grain-Free Carrot Cake Muffins Recipe
Do you need ideas for a quick gluten-free grain-free breakfast in the morning? Are you traveling soon?
These paleo carrot cake muffins are perfect for both! They can be made in large batches and frozen for a quick breakfast.
I usually bake up several batches of these 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 paleo carrot muffins with us when we leave.
Can you freeze these paleo carrot muffins
Yes! You can freeze these paleo carrot muffins. When I make them in batches I freeze them in an airtight container.
They will last up to 3 months in the freezer. Bring them to room temperature before serving.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this muffin recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but they didn’t rise as much.
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 grain-free carrot cake muffins are basically cupcakes with out the frosting. Who am I to tell them any different.
These Paleo Carrot Muffins are made with almond flour 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.
Tips for baking with Almond Flour
If you store almond flour in the Freezer, make sure to bring it to room temperature before you bake with it otherwise it will absorb too much moisture from the wet ingredients.
Spoon your almond flour into your measuring cup, don’t scoop.
Almond flour is not a 1-t0-1 for regular gluten-free flour or coconut flour.
Every once in a while I’ll forget to bring the almond flour to room temperature before I need it. Don’t make that mistake, trust me. It absorbs too much liquid.
What can I use instead of honey in these paleo muffins?
You can use maple syrup, agave or a sugar free syrup in this recipe in place of the honey. You can also use applesauce.
Just note that the flavor will be different. Honey tends to be stronger flavor while adding a touch of sweetness.
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.
Can I use other sweeteners?
I haven't tested this, but I can assume that most granulated sweeteners, including regular cane or brown sugar, will work in this recipe. Liquid paleo sweeteners should also work.
If you love these paleo muffins, you might like more of our paleo recipes.
Paleo Apple Crisp - Learn how to make the perfect paleo apple crisp! With a crunchy sweet topping and tender, tart apples, this paleo apple crisp recipe is quick to make and its grain-free, gluten-free, and vegan.
Paleo Pumpkin Bread - This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread?
Paleo Chocolate Cupcakes - These Paleo Chocolate Cupcakes are tender, rich and packed with healthy fats and protein. Top these paleo almond flour cupcakes with your favorite paleo frosting or mine.
Paleo Cornbread - A corn-free paleo cornbread that's tender, flavorful and it actually tastes like cornbread. For anyone who is looking for a good grain-free cornbread recipe you're going to love how easy and delightful this almond flour cornbread is.
Paleo Pancakes - A Paleo Pancake Mix Recipe that is simple to make, a tried and true grain-free pancake recipe, and can be made right away, or stored for future use. Dairy-free, and refined-sugar free, these paleo pancakes are fluffy and the perfect start to any morning.
Paleo Banana Muffins - These scrumptious Paleo Banana Muffins are simple to make, and ready to devour in less than thirty minutes.
Paleo Apple Cake - One bowl paleo apple cake that's tender, rich with apples and cinnamon, and simple to make. This paleo apple cake recipe is also gluten-free, dairy-free, and refined sugar free.
Paleo Chocolate Zucchini Muffins - Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly. These paleo chocolate zucchini muffins are tender, chocolaty, and perfect for breakfast or snack.
Looking for more paleo muffins? Try my Paleo Chocolate Muffins. Bakerita has a super yummy Paleo Banana Nut Muffin you might like.
Did you make these paleo carrot muffins? Please stop back by and leave a comment below letting me know what you thought.
Paleo Carrot Cake Muffins
Paleo Carrot Cake Muffins that are also gluten-free, dairy-free, and refined-sugar free making them the perfect grain-free carrot cake muffin! You are going to love how easy these paleo carrot muffins are to make.
Ingredients
- 2 cups fine ground almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs, room temperature
- ¼ cup coconut oil, melted and cooled
- ¼ cup honey (or maple syrup)
- 1 cup finely shredded carrots
- optional ingredients: ½ cup chopped pecans, ¼ cup unsweetened coconut
Instructions
- 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 ¼ 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.
Notes
- Working with almond flour: spoon almond flour into the measuring cup and level it. Make sure almond flour is at room temperature before using.
- Honey substitute: you can use maple syrup, agave, or a sugar free syrup in place of the honey in this recipe.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 166mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 6g
Tanvi
I made these th other night with coconut & peacabsand they were a big hit! I did add more honey since we wanted it to be slightly sweeter, but that was the only change I made to the recipe. Can’t wait till try more of your recipes soon
chrystal
So glad you liked them! Thank you for stopping back by and letting me know.
Best,
Chrystal
Kathy Ray
I love these muffins, I use the carrot pulp from my juicing. I add some carrot juice to make it moist, added coconut, cranberries, walnuts. Very satisfying muffina!
chrystal
I'm so glad you love them. Thanks for sharing what you added.
Best,
Chrystal
Jo
My new favorite muffin. I added walnuts and drizzled a little honey on top after baking. So good. Thank you. I
chrystal
Hi Jo,
I'm so glad you like them! Thank you for stopping back by and letting me know 🙂
Best,
Chrystal
Stephanie
What if I wanted to make this into a loaf instead of muffins? Do you know what the temp and time would change to?
chrystal
Hi Stephanie,
I haven't tried it in a loaf, myself. But if you want to make them into bars you can bake at 350, pour the batter into an 8X8 pan and bake for 25-27 minutes. These brown easily, so I'm not sure how they would do in a loaf pan since they have to bake longer.
Sorry I couldn't be more help,
Chrystal
Jodi
Hi
If I didn’t have coconut oil, what could I use in place of?
chrystal
Hi jodi,
You can use your oil of choice. Avocado oil and canola oil both work well too.
Best,
Chrystal
Zoe
Hi, does the recipe work with ground almond meal, rather than flour?
chrystal
Hi Zoe,
Yes, you can use fine ground almond meal 🙂 They texture will be slightly different, but still delicious.
Best,
Chrystal
Sarita
I made these yesterday and they came out awesome! I had my husband try it...he is not GF and is always skeptical of anything I bake that is Paleo...he said they were Amazing! And I have to agree. I added about a tablespoon more of raw honey to make it a little sweeter, pecans and coconut as you mentioned for the optional items and it worked perfectly. Thank you for this wonderful recipe. Will definitely be making it again and again.
chrystal
Hi Sarita,
I'm so glad you liked them! Thank you for taking the time to stop by and let me know.
All my best,
Chrystal
Stephanie
I’ve made these twice in the past week. The texture is perfect and the sweetness is just right. I used maple syrup the first time and honey this last time. Both were so good. This recipe is a keeper for sure! Thanks for sharing!
chrystal
Hi Stephanie,
I am so glad you like them! Thank you for stopping by and leaving a review.
Best,
Chrystal
Lauren
Do you think these would work with flax eggs instead?
chrystal
Hi Lauren,
You can use flaxegg - they will be a little denser.
Best,
Chrystal
Cristy
I have NEVER left a comment on any blog or Pinterest posting. These muffins were AMAZING! I made them for my husband’s birthday brunch and they were the first thing to go. Only 1 gluten-free attendee so I made a cute sign to let her know she could eat them. No one believed they were gluten-free. I followed the recipe exactly and I added pecans. Oh, I also made a Baileys cream cheese frosting to kick them up a notch. Totally not necessary, but these muffins were so much healthier than cupcakes. I’m going to experiment a bit with them by adding protein powder. Has anyone does this? Thanks!
chrystal
Hi Cristy,
Thank you so much for letting me know! Your comment made my day. So glad you like them 🙂 Did you know that I have an amazing crepe recipe that uses protien powder? Super easy (and healthy) too.
All my best,
Chrystal
Aide
These are delicious, I added raisins to mine and a table spoon of grass fed Kerry gold butter and carrot juice pulp instead of carrot shavings. The taste was perfect!
chrystal
Hello Aide,
I am so glad you like them! Thank you for stopping by to let me (and others who read the comments) know!
All my best,
Chrystal
Christine
While I would love to try the recipe as is one day, I was wondering how to convert it to non-gluten free (like Whole Wheat flour). My family has no allergies, we are just trying to avoid sugar and excessive salt. Almond flour can be rather expensive for a family that is on a budget with no allergies.
I've been trying to google answers, but getting conflicting results. Some say 1:1, others say 1 (whole wheat): 2 (almond).
Any advice?
chrystal
Hi Christine,
This recipe was designed with almond flour, so I'm not sure what the wheat flour conversion would be. We get almond flour at Costco and Trader Joes, which keeps the price down.
Hope that helps!
Chrystal
Cindy
Just wondering if you did try the whole wheat flour and how it worked out?
Pat
These are delicious! We are trying to find good GF recipes and this one will definitely be added to our collection. BTW, I added some dried cherries too!
chrystal
I love the idea of added dried cherries! Thank you for stopping by to let me know you liked them.
Best,
Chrystal
Mercedes
These tasted good but for some reason they were almost too moist and not as brown as yours, hahaha.
chrystal
Hi Mercedes,
I'm wondering if they needed to cook a little longer? I know oven temperatures can vary. They shouldn't have been moist, but also not dry.
Best,
Chrystal
Caren
I love this recipe I’m gluten free and my grandkids love them with a little cream cheese they disappear. I also add applesauce instead of maple syrup or honey if avoiding sweets.
Thank you
Caren
chrystal
Hi Caren,
I am so glad you and your grand kids love these muffins. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Dawn212
Had a bag of fresh carrots and some almond flour so I went in search of a healthy carrot cake muffin recipe and this is it! Yum. So moist, naturally sweet, and above all healthy. My 10 look exactly like what's pictured but I did do some things slightly different. I used olive oil and added walnuts and a 1tsp of fresh grated ginger. Just ate 2 but am tempted to eat all 10. Sending you (((gratitude))) for this delicious recipe that's a big winner in my house!!!
chrystal
I'm so glad you liked these paleo carrot muffins. I love the idea of adding fresh grated ginger.
Best,
Chrystal
Stephanie
I made these today and they are delicious!!! The perfect snack for me and my toddler. I will freeze a few for later! I like to have things like this tucked away in the freezer, so I can grab them for dessert instead of getting into my husbands bad-for-you desserts! These are perfect! Thank you! I can’t tell you how many recipes I have tried that came out terrible. I am so grateful you posted a good recipe that comes out tasting great! Thank you!
chrystal
I'm so glad you love them Stephanie. Thank you for letting me know!
Best,
Chrystal
Sophie
I made these carrot muffins today and they were delicious! I added roasted walnuts, used canola oil instead of coconut oil, and maple syrup.
chrystal
I'm so glad you like them! Thank you for taking time to stop by and let me know 🙂
Best,
Chrystal
Grace
Hi there.
What purpose do the eggs serve in this recipe? I.e. do they serve as a binder, do they help give the muffins a fluffier texture, do they help add moisture to the muffins, etc. I ask because I'm trying to figure out how to make these muffins vegan and wondering which egg substitutes would work the best for this recipe.
chrystal
Hi Grace,
The eggs are to add to the moisture and to help the muffins rise. With that said, flaxseed eggs work lovely in this recipe. You won't get the same rise, but the texture is still nice.
Best,
Chrystal
Anna
Loved the muffins, they stuck a bit to the liners, maybe sprapyubg them with oil would help? Think it needs just a touch more sweetness so will add more maple next time ! My kids loved them !
chrystal
I'm so glad everyone liked them. Thank you for stopping by to let me know.
Best,
Chrystal
Ania
Hi! If I substitute almond flour with coconut flour, do I have to change the proportions in the recipe? Thanks!
chrystal
Hi Ania,
I haven't tried coconut flour in this muffin recipe. I'm assuming you probably have to use less coconut flour and possible add another egg. It might be work looking up a carrot cake muffin using coconut flour. I'd hate for you to waste ingredients if it doesn't turn out.
Best,
Chrystal
AM
Im assuming its some kind of altitude issue as I live in Colorado, but I have to say that I have no "batter." I have a crumbly mess before putting them in to the over... 🙁
chrystal
So sorry to hear that happened to you. It could be a few things. But first, did you substitute anything? Also, How did you measure your almond flour? Do you store your almond flour in the freezer, fridge, or at room temperature. I'll do my best to help you figure out what happened.
Best,
Chrystal
Amanda
Hi! I’d love to try to add zucchini in here as well to double up on veggies for my toddler. Do you think i could just add some zucchini on top of the amount of carrot in the recipe? Or how would you recommend?
Thank you!
chrystal
You can add 1/4 - 1/2 cup of zucchini. I'd shred it and squeeze some of the liquid off before you add it to the batter.
Best,
Chrystal
St. Clair
Hi! Could you substitute the almond flour with All-purpose gluten-free flour?
chrystal
Hi St. Clair,
All purpose gf flour wont work in this recipe, but you can use my carrot cake recipe to make muffins if you'd like.
Best,
Chrystal
St. Clair
Okay, thanks! Are there any substitutes for the almond flour in this recipe by chance? I have a lot of coconut flour and gluten-free baking flour ? Will either work?
chrystal
I'm sorry, I haven't tried using anything else in this recipe as it was designed with almond flour. I have several other muffin recipes that use gluten free flour blends that you might like.
Best,
Chrystal
St. Clair
No worries- I was able to get some almond flour and just made the muffins. They are delicious! Thank you!
chrystal
I'm so glad you like them!
Best,
Chrystal
Susan
Omg these are AMAZING
Tim
I've now made a dozen batches of these and they're PERFECT! I make sure that we have them on hand at all times, every single day since the first time we tried them, and I'm going to keep doing that for as far down the road as I can see. LOL One tweak for gut bug purposes -- I use Yacon syrup instead of honey or maple syrup, and I cook 'em for 2 minutes less. Other than that, I do add walnuts, and otherwise stick exactly to the recipe with 100% success, every single time. Thanks so much!!!
chrystal
I'm so glad you love them. Thanks for sharing. I haven't tried Yacon syrup. I'll have to look into it.
Best,
Chrystal
Stefanie
These are our favourite baked food since starting the SCD diet! My picky husband can’t get enough of them. They are delicious as they are, though we both like our carrot cake a little more on the spice cake side, so I doubled the spices and added 1/2 tsp of ginger as well. A touch more honey to balance the spice and some golden raisins in with the other fixins and we’ve got a whole meal on the go!
Thank you so much for sharing these. They’ve played a big part in being able to enjoy ourselves on our gut healing journey.
chrystal
Hi Stefanie,
I am so glad you both love them. Thank you for sharing what you added.
Best,
Chrystal
Max
These are the best muffins! I had to go on a gluten, dairy & sugar free diet for a few months which has been rather difficult but I will definately keep making these even after I've finished. I substituted the nutmeg for ginger powder & the coconut oil for olive oil. Thanks for this recipe. Love them & also great to freeze!
chrystal
Hi Max,
I am so glad you like them. Thanks for sharing what you used.
Best,
Chrystal
Georgia
I very rarely write reviews, but man oh man these muffins were oh so delicious, and moist!
I love how they're grain free, and low in sugar. Win, win!!
chrystal
I am so glad you like them. Thank you for taking the time to stop back by to let me know 🙂
Best,
Chrystal
Jennifer
Hi there 🙂
I was hoping to sub monk fruit in place of the honey so that it can be no sugar. I was hoping it wouldn’t mess with the texture too much. You think that would be ok?
chrystal
I think it will work just fine in the recipe. It shouldn't change it too much.
Best,
Chrystal
Emily
These are delicious! I Just made these for a second time today, and opted to add some raisins this time, which made them even better! This is my new go-to muffin recipe. Thank you for sharing it. 🙂
chrystal
I am so glad you love them. Thank you for letting me know.
Best,
Chrystal
Edna
Best GF paleo baked thing I have made - great recipe, thank you! I added pecans (toasted, nice flavor) and used maple syrup. Nervous about the syrup, I skimped a bit on that - won’t do that next time. Really pleased with the layers of taste!
chrystal
So glad you loved it. Thank you for sharing!
Best,
Chrystal