Almond Flour Carrot Muffins
These almond flour carrot muffins are super moist, lightly sweetened with honey, and even a little fluffy! They’re the perfect Easter treat, and the reviewers have been loving them for the past 11 years. They’re paleo but have a cream cheese frosting option.
Originally posted in 2014, I’ve updated this recipe with more information and new photos.
Here’s an old one for reference. They were originally called healthier carrot cake cupcakes, which was a dumb name because they just had a tiny bit of frosting on them. But the texture is very cupcake-like!
I changed the name because people kept asking how to make these with only coconut flour – which doesn’t work. More on that below.
So, these are now almond flour muffins with a tiny bit of coconut flour to help improve the texture.
Ingredient notes
Here are some notes on select ingredients. Please scroll to the bottom of the post to find the full recipe card!
- Finely ground blanched almond flour – do not substitute with coconut flour or another flour, as it will drastically change the recipe. Almond meal would work, but then you’ll have little brown specks of skin in your muffins. They won’t taste differently, though.
- Coconut Flour – before I posted this recipe, I had made these muffins with just almond flour several times. But no matter how I changed the recipe, they kept coming out greasy. So I added a little coconut flour, which helps absorb moisture and adds structure. Problem solved, and they came out perfectly! Unfortunately, there isn’t a substitute for coconut flour.
- Eggs – I’ve tried egg subs in this recipe, and they just don’t work. Grain-free muffins are definitely way more finicky than regular muffins and omitting 2 eggs from a recipe that only yields 8 muffins just doesn’t work.
- Refined coconut oil – you can use unrefined if you don’t mind coconut flavor. You can use melted butter or another neutral oil instead.
- Grated carrots – pre-shredded carrots are thicker and drier, which would affect the texture of the muffins. So I really recommend shredding them yourself. I usually use this Microplane Medium Ribbon Grater when grating carrots for carrot cake and other treats, and it works great here. The photographer grated them more coarsely than I did in the original photos, and that’s why the muffins in the new photos look a bit different.
Can I just use all coconut flour?
I had one commenter say her muffins came out dry, despite following the recipe, except for using coconut flour in place of almond flour.
That doesn’t work. Coconut flour isn’t interchangeable with any other type of flour.
It’s SO much more absorbent than other flours. Please follow the recipe if you want it to work.
If you want to only use coconut flour, you have to find a recipe that already calls for that.
Can I add walnuts, raisins or pineapple?
I’ve tried it out with 1/3 cup of raisins and 1/4 cup of walnuts. That worked great.
One commenter mentioned using crushed pineapple, but didn’t follow up to specify the amount added or any other adjustments made.
I don’t see how that’d work. Even if you pat it dry, I just think it’d make the muffins soggy.
Another commented said they added 1/3 cup of fresh chopped pineapple and had good results. I think that’s more likely to work out better than crushed pineapple.
How to make them
- In a large bowl, whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients until smooth.
- Slowly mix the dry ingredients into the wet ingredients.
- Stir until just combined.
- Gently fold in the grated carrots.
- Divide the batter evenly between the muffin cups.
- Bake until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan before transferring them to a wire rack.
Tips for success
Here are a few key tips to ensure your muffins turn out perfectly every time.
- Use room temperature eggs – this helps them incorporate more evenly into the batter.
- Finely grate the carrots – larger pieces won’t blend as well and can create a dense texture.
- Measure the flours correctly – coconut flour is highly absorbent, so too much or too little can change the texture. Please use a scale!
- Let them cool completely – they will be delicate when warm but firm up as they cool.
Can I make it as a layer cake?
I’ve made this recipe several times as a layer cake, and the result is a bit too dense for my liking. I’ve often had this issue when trying to use a grain-free muffin recipe for a cake.
Grain-free flours, like almond or coconut flour, tend to make muffins denser and more compact. Muffins can handle this because they’re baked in small portions, but a layer cake needs a lighter, more structured crumb to support stacking and layering.
Another reason is that many grain-free recipes rely on ingredients like eggs, nut flours, or coconut products, which hold a lot of moisture. While this works for muffins, a cake made with the same formula could turn out too wet, heavy, or unstable when layered.
Muffins also don’t need as much rise as a cake, so a muffin recipe may not have enough leavening agents (like baking soda or baking powder) to create a tall, fluffy cake. Cakes require more aeration to achieve a tender crumb that can support frosting.
If you want to try, anyway, you can double the recipe and baked it in two 8″ (22 cm) pans for 17 minutes.
How to make ahead, store and freeze
Once baked, the muffins can be kept at room temperature in an airtight container for up to two days. If you need to store them for longer, place them in the refrigerator, where they’ll stay fresh for up to four days.
To extend their shelf life, wrap individual muffins in plastic wrap and store them in a freezer-safe bag. They can be kept frozen for up to three months. When ready to eat, simply thaw at room temperature or warm them slightly in the microwave.
Troubleshooting
- Muffins are too dry or dense – check your coconut flour measurement and make sure you didn’t overbake.
- Muffins are too wet – did you use finely ground blanched almond flour? If your almond flour isn’t finely ground, it won’t be as absorbent, resulting in wetter, greasier muffins.
- Muffins didn’t rise – ensure your baking soda is fresh and that you used large eggs.
Other gluten-free Easter desserts
These Birds Nest Cookies are also paleo (and vegan!) and super cute for Easter.
This Gluten-free Carrot Cake is super moist and the best carrot cake I’ve ever had.
This Italian Lemon Almond Flour Cake isn’t exactly healthy, but people love it.
Almond Flour Carrot Muffins
Ingredients
For the carrot muffins:
- 1 1/4 cups (125 grams) finely ground blanched almond flour
- 2 tablespoons (16 grams) coconut flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs 50 grams each, out of shell, room temperature
- 1/3 cup (75 grams) refined coconut oil melted
- 1/3 cup (106 grams) honey or maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup (50 grams) grated carrots
- 3 tablespoons finely chopped walnuts optional
For the optional cream cheese frosting:
- 2 ounces (56 grams) cream cheese
- 4 teaspoons maple syrup
- 1 1/2 teaspoons vanilla extract
- a dash of salt
Instructions
- Preheat the oven to 350 °F (175 °C). Line a muffin tin with 8 muffin liners.
- In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.1 1/4 cups (125 grams) finely ground blanched almond flour, 2 tablespoons (16 grams) coconut flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- In a large bowl, mix together the eggs, oil, honey or maple syrup, and vanilla.2 large eggs, 1/3 cup (75 grams) refined coconut oil, 1/3 cup (106 grams) honey, 2 teaspoons vanilla extract
- Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.1/2 cup (50 grams) grated carrots
- Divide the batter evenly among the liners (about 62 grams per liner) and top with chopped walnuts, if using.3 tablespoons finely chopped walnuts
- Bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
- For the cream cheese frosting, mix everything together until thoroughly combined. Spread a thin layer on top of each cupcake.2 ounces (56 grams) cream cheese, 4 teaspoons maple syrup, 1 1/2 teaspoons vanilla extract, a dash of salt
- Unfrosted muffins can be stored in an airtight container at room temp for up to 2 days or refrigerated for 5 days. Frosted muffins should be refrigerated in an airtight container for up to 4 days.
Notes
- If you use unrefined coconut oil there may be some coconut taste to the muffins.
- I recommend finely shredding the carrots unless you like noticeable shreds of carrots in your muffins.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Values don’t include any optional ingredients.
Hi, my mil can’t have almond flour. I would like to use all coconut flour and I understand it’ll be dryer that way. But What would you suggest adding to to keep it from being too dry? Applesauce maybe? how much?
So I did try it with all coconut flour and added 2 cups of unsweetened apple sauce. It turned out to be very delicious but crumbling apart.
Do you have any suggestions how to “fix” it?
Can I sub rice flour for almond flour instead.
Ah, sorry! I see now that I was too late. 2 cups of added applesauce is a huge addition to the recipe and would require reworking the whole recipe. :( Sorry again I don’t have a better answer for you!
Hi there! I’m so sorry for just now seeing your comment. Unfortunately it’s not possible to use coconut flour as it’s not interchangeable with any other type of flour (it absorbs way more liquid and requires more eggs, too). Sorry about that! You could use another type of nut flour instead of almond.
Oh my goodness, these were so good! Nobody would ever guess they’re a healthier version unless you told them, unlike many other “alternative” recipes! I made these for a friend’s birthday since she’s on a diet before her wedding and she would hardly believe they were a healthy option, she seriously thought I was just saying that since I love to bake full fat sweets. These are going to be a new go to for me!
Aww, yay! I’m thrilled that the bride-to-be was also impressed with them. :) Thanks for your comment!
Hi there,
What are the quantities, if I’d like to bake an actual cake with two layers?
Thanks,
Dagmara
Hello! I’m sorry for just now seeing your question. You can double the recipe and bake it in two 8″ pans for 17 minutes.
Wow, these are the best carrot muffins I’ve ever had!! I love how they are sweet and delicious AND healthier, even without the icing!!! Just one question. Do you know the nutritional information per muffin? I searched the page but didn’t see it. I log my food, so I would love to be able to add these and know the damage ????
Thanks again for sharing this recipe!
You’re welcome for the recipe! :) And I’m sorry for just now seeing your question. I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) Thanks for your feedback!
I made the recipe into a double layer cake for my husbands birthday and everybody loved it, it was fluffy and very delicious. I recommend it 100%.
I’m so glad to hear that it was enjoyed! I hope your husband had a great birthday. :) Thanks a bunch for your feedback and sorry for my slow reply.
Yummy! I made these as 24 mini muffins and took them to bible study today- they were all gobbled up and no one even asked if they were GF- they just tasted great. I skipped the frosting and just lightly sprinkled with conf sugar.
I would def make these again, thanks for a great recipe!
You’re welcome! I’m glad that everyone liked them and that they didn’t even ask if they were GF. That’s always a great sign. :) Thanks for your comment!
These are delicious! I’ve been looking for a gluten-free carrot cake recipe to make for a friend. I didn’t have honey and had to use sugar. The batter was a little thick due to lack of honey. They were still delicious though!
I’m glad to hear that! And good to know that sugar works nicely. :) Thanks for your feedback!
Its so nice to eat great cake again, its been so long.
The only downside is that although I followed the recipe, it’s quiet greasy. That might just be that I’m used to eating cakes made with butter rather than oil.
I’ll try it with less oil next time and see how it turns out.
This is definitively going to be a go-to recipe.
I’m so glad that it came out well for you! What brand of almond flour did you use? Make sure to use a finely ground one. If you use one that’s a little coarse, then the result will be more greasy than it should be. I’m sorry for just now seeing your comment and thanks for your feedback!
I don’t have coconut flour.
The recipe, “Healthier Carrot cupcakes” calls for it , typically a substitution of 1/4 c Coconut flour is equivalent to 4x regular white flour. The recipe calls for 2T. Coconut flour. I intend to substitute 8 T almond flour. Does this make sense?
I’m very sorry for just now seeing your question! I don’t recommend subbing try that or any sub. It might work, but it likely wouldn’t as coconut flour is so much more absorbent. I think the muffins would come out oily and way too moist. Sorry again for my slow reply!
I made this as a loaf, it was so fantastic! I added 1/3 cup of each of raisins and fresh coconut, for a double recipe.
Yum! Sounds delicious. Do you remember the baking time? Thanks for your feedback!
hello there! can i use any other type of flour instead of almond flour? thank you!!
Hi! You can use another type of nut flour or meal. :)
I just made these for my children and added sultanas (raisins). I also didn’t have any honey so I used rice malt syrup. Absolutely delicious. I had to taste test one as they smelt so delicious!
That’s great to know that rice malt syrup works well! Thanks for the tip. :) I’m happy that you and your kid enjoyed them!
Could these possibly be made as cookie shape? I don’t have muffin tins right now.
What about a substitute for coconut oil, melted butter? I loathe coconut.
They can’t be made as cookies but as a cake. Melted butter or olive oil work!
I just made these and I these are the best muffins! Warning if you are on a diet I wouldn’t suggest to make these as you will have a hard time not eating all of them in one sitting.
Yummy muffins made them and thank you and God for such a great tasting yet healthier version.
You’re welcome! I’m glad that you liked them. :)
Haha. That is true! Good warning. ;) Thanks for your feedback! I’m glad that you liked them.
I want to make these as an added sweet treat but I wonder what affect a scope of protein powder would have on this.
I honestly have no idea as I’ve never used protein powder. :( Sorry I can’t be more helpful! I’d love to hear how they come out if you try them.
I’m going to try it and let you know how it comes out.
Great! Thanks and good luck. :)
Hi! Can this recipe be used for a cake instead of muffins? Thanks
Hi! I’m sorry for just now seeing your question. Hopefully you found where I mention this in the post. :) You can double the recipe and bake it in two 8″ pans for 17 minutes.
Thanks for the recipe! My kids loved them. They don’t taste eggy like most paleo muffin recipes. Do you store them in the fridge? (unfrosted ones) Thank you
I’m so very sorry for just now seeing your comment. It landed in spam for some weird reason! I’m very happy to hear that you enjoyed the muffins. :) You don’t need to store them in the fridge unless it’s very humid in your kitchen. Chilling them will keep them longer, though. Thanks for your comment and sorry again!
Ok great thank you! I shall make some more ????
Have you tried making these with cassava flour?
Nope. I haven’t had got luck subbing cassava for other flours. Sorry about that!
I made these today and they were AMAZING!!
Super moist and the perfect texture. Used Maple Syrup for the muffins. Omitted the frosting, only cause I ran out of vanilla ????
Thanks!
You’re welcome! I’m happy that you thought that they were amazing. :D Thanks for your comment!
I want to make this as a cake for my daughters 1st bday. What do you recommend for the cooking temp/time. The cake pan is a 6 inch pan
So far I’ve only doubled the recipe and baked it in two 8″ pans for 17 minutes. The temperature would stay the same for a 6″ pan but I have no idea of the baking time. Just keep a close eye on it. :)