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.
I just made these for our family celebrating our chocolate lab Badger’s 10th birthday today! He recently fractured his left limb and was diagnosed with bone cancer☹️ So we are glad to celebrate with him and share in his strict but yummy protein, paleo, gf, grain free diet! I used some garbanzo bean flour we all love the taste of and added a little org. Crushed pineapple for added antioxidant, flavor and moisture. Badger will get his topped with natural fresh crushed peanut butter I just ground at the co-op yesterday????Thank you for the lovely recipe I was so glad to find!
I love that you made these for your dog’s birthday! I hope he isn’t in a lot of pain and that he enjoyed his peanut butter-topped cupcakes and that he had a nice birthday party. :) Thanks a bunch for your nice comment!
These. Are. Amazing!!! I subbed olive oil for coconut oil, and maple syrup for honey. They baked up beautifully – light and fluffy, and yet holding together well, unlike many grain/gluten-free recipes. The flavor is also perfection – the sweetness is light and yet just enough that they are lovely even without frosting. Thank you!!!
You’re welcome! I’m so happy that they came out well for you. And thanks so much for the tip on the olive oil! Someone else had just asked about a coconut oil sub. Thanks a bunch for your comment! :)
I’m excited to make these for my friend’s birthday tomorrow! Any suggestions/suitable alternatives for refined coconut oil? I only have unrefined coconut oil on me right now but don’t want there to be an overpowering coconut taste.
I hope they’ll enjoy them! Olive oil should work fine. The last commenter used it with success and I really doubt you’d be able to taste it with all the spices in there. :)
Another successful recipe from you. I won’t even bother making paleo/grain free recipes from anyone else because they never turn out. Thanks for providing weights as measurements. I substituted maple syrup for the honey and it worked great.
Sorry for just now seeing your comment! I’m happy that you appreciate the weights. It’s so much easier, isn’t it? :) Good to know that maple works well here! Thanks a bunch for your kind words. I’ll keep trying to come up with more paleo recipes so you don’t run out of stuff to make. ;)
how many carbs are in the cupcakes with frosting
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Thank you SO much for sharing this truly delicious and wonderful recipe! I need to eat grain free and I haven’t had a grain free cake since I eliminated it nearly a year ago! I make a carrot cake every year for my husband’s birthday and this year I gave your recipe a try. I had 12 people over for a family party, so it seemed a little risky, but the reviews were so good I felt pretty confident. As it turns out, it was a huge HIT!!! And that says a lot because I have some family members who are not thrilled about gluten/grain free eating. I doubled the recipe and added extra grated carrots (nearly 2 cups) and it was really a thrill to be able to enjoy such a delicious grain free cake. It paired very nicely with vanilla bean ice cream and I used a traditional cream cheese frosting. We will be eating this again before our usual, annual time this year!! Thanks again! :)
Oh my! No cake for a year?! I’m happy that you put that to an end. ;) I’m thrilled that the cupcakes were a hit and that you have cake back in your life! And I need to try these with ice cream. I have no idea why I haven’t ever tried it with carrot cake! Thanks a bunch for your thoughtful comment. :)
I made these today, using all of the ingredients this time ;). I added 1/4 tsp of cardamom, more carrots and a little chipotle pepper, plus I used sugar free syrup. My first batch did not rise, these did, hubby things they need more sweetness but I am fine with less sweet, these are a great treat!
Haha. It’s always good to use all the ingredients. ;) And with chipotle pepper?! That’s an interesting addition! I’m happy that they came out well. :) Thanks for your comment!
I just made these…totally forgot the coconut oil, but they are not bad, a little dryer than I want them to be but with enough whipped cream, it won’t even matter!
I hope you’ll try them again with the coconut oil! They’ll be a whole lot better than not bad. ;)
Actually, they are very good and I will definitely make them again. I had one for breakfast with bacon (no whipped cream), it was a great meal.
These cupcakes are AMAZING! They taste just like the real deal! I used ghee instead of coconut oil and added a handful of chopped pecans and OMG I’m in heaven! Having trouble with the icing, but hoping it will work out. It’s too thin right now. Have it in the fridge going it will thicken as it cools.
That’s great to know that ghee works well! Thanks for the tip. :) I hope the frosting firmed up in the fridge. Chilling it should have definitely helped. Thanks a bunch for your comment!
These are tasty! I sub’d maple syrup for the honey and wasn’t sure how much they would rise so made only 6 instead of 8. They turned out perfect!
Awesome! It’s great to know that maple works just as well. :) Thanks so much for your feedback!
Wow! Just made this for my son’s half birthday. We added a hint of cardamom in all, and a couple of dark chocolate chips in the cupcake for the kid who hates carrot cake. Everyone, even the kid who hates carrot cake, thought these were delicious!
Haha. I love that you added chocolate to distract them from the fact that it was carrot cake. :D Adding cardamom is a great idea. I’ll try that next time! Thanks for your comment. :)
Hi there.
I just tried these and mine didn’t work at all… I’m just double checking that I’m not missing anything… There is no water or milk, correct?
Thanks
Hello! The recipe’s definitely correct. If you look at the other reviews, they’re all positive so I’m pretty sure something must have gone wrong. Did you make any subs or any kinds of changes at all to the recipe? What kind of almond flour did you use? If you didn’t make any changes, then perhaps you added too much coconut flour. I mistakingly add too much or too little of ingredients sometimes without even noticing it until later. I hope your next attempt will go better! :)
Can this be made with regular all purpose flour rather than the almond and coconut flour?
It can’t but you can use it in the recipe that I link to in the second paragraph (although it says whole wheat, all-purpose flour works, too!). It’d yield 24 cupcakes. Bake at 350F for 14-18 minutes.
Thank you. For this recipe would I be able to use the maple syrup rather than honey?
No problem! Maple syrup works fine. :)
These were PERFECT! Thanks for the great recipe!
Woohoo! I’m so happy you liked them. Thanks for your comment! :)
Can this be made into a cake?
Yup! Check out the last two paragraphs of the post. :)
These were wonderful!! I can’t believe how good the vegan frosting tastes too!! Yum yum!! Thanks for the amazing recipe!
Oh, yay! I think you’re the first to comment on the vegan frosting. I’m so happy it worked well for you! Thanks a bunch for your feedback. :)
Do you have the Nutritional Facts on any of your recipes?
I don’t but if you’re interested in one in particular, you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
For three years I think….maybe two, I’ve been dying to try these. I always was missing one ingredient.
I finally made them today!!!
I will up the spice level a bit, maybe add some pepper? But I was so happy with them. Took these tummies to a mom’s night and the dairy free (I went with the vegan icing) and grain free mamas were ecstatic! Thank you so much for your page. I love your baked goodies!
Wow! I’m glad you finally got to try them. :D I’ve been fiddling with this recipe, upping the spices to make a spice cake version. Cardamom’s a nice addition, but I’ll also try some pepper! I’m so happy to hear that the other moms enjoyed them. :) Thanks a ton for your comment and kind words!
Cardamom! Great idea! Guess I HAVE to make them again.
Most definitely! To not make them again would just be wrong. ;)
These are really wonderful! I made them for my sister’s baby shower so I had to triple the batch :). The only thing I noticed, the more the batter sat the more the flours soaked up the liquids which cause them to not raise as much as the first set that went in the oven. So for anyone that may try that, it might be best to make one batch at a time instead of all together :). However, they are still VERY good!! Thanks for the recipe!
That’s an interesting observation! I know that the longer coconut flour sits in a batter, the more liquid it sucks up, but I assumed that the liquid got sucked up, anyway, during baking. If that makes any sense. ;) Thanks for the tip and for your feedback! I’m so happy that you all enjoyed them.
I made these cupcakes last weekend for my Dad’s birthday. Everyone loved them! I love that I can trust your recipes to work out. Never fails!
The vegan cream cheese I had available for the frosting was missing that “zing” so I added a couple drops of lemon and that did the trick. I absolutely love the batter. Can’t wait to try the Paleo Apple Muffins you just posted. too!
Aww, yay! I’m so very happy to hear that your dad and the others enjoyed the cupcakes. :) I hope you’ll enjoy the apple muffins just as much! I’d love to hear how they come out. Thanks for your feedback and your kind words!
Hello from over the pond in Blighty! I just had to post to say how fantastic these little beauties are! I made them yesterday and they have been unceremoniously gobbled up by my husband, daughter and myself ;-) Being gluten and dairy intolerant I have hugely missed my carrot cake and cuppa moments, but no more!!! Thanks again from a very happy (and full!) fan :-)
And hello to you from Germany! :) I’m so happy to hear that you and your family enjoyed the cupcakes and that you don’t have to miss carrot cake anymore. Thanks a bunch for your comment!