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–+ servings
2 almond flour carrot muffins stacked on top of each other with carrots in background

Almond Flour Carrot Muffins

Author Erin Dooner
Course Breakfast
Cuisine American
Servings 8
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 40 minutes
These almond flour carrot muffins are super moist, lightly sweetened with honey, and even a little fluffy! They’re paleo but have a cream cheese frosting option.

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.

Nutrition

Calories: 248kcalCarbohydrates: 18gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 130mgPotassium: 53mgFiber: 3gSugar: 13gVitamin A: 1397IUVitamin C: 1mgCalcium: 51mgIron: 1mgNet Carbs: 15
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