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
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
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