Soft and fluffy healthy carrot cake muffins spiced with cinnamon and nutmeg, topped with shredded coconut and chopped pecans make the perfect for a quick breakfast on-the-go. These muffins are gluten free and sweetened with carrots and maple syrup.

These fluffy carrot cake muffins are packed with goodies and are perfect to serve for breakfast, and also are sweet enough to serve as a satisfying dessert.

If you ask me, carrot cake is good for anytime and for any occasion.

These carrot muffins also freeze well so they’re perfect for meal prepping or easy on the go breakfasts!

This recipe is such a time saver for those of us who don’t have a ton of time to bake on the fly. Nothing like having a tasty, treat ready to go right as your cravings hit.

Trust me, it makes all the difference!

You only need a few simple ingredients and these muffins can be ready in less than half an hour.

Quick, easy AND fluffy carrot cake muffins… You definitely need these.

What Makes These Muffins Gluten Free?

A batch of freshly baked paleo carrot muffins that are topped with shredded coconut and pecans.

Just a couple of ingredients swaps are used to make these carrot cake muffins gluten-free and sweetened mainly by carrots as well as maple syrup.

Almond flour- a good source of protein and holds moisture better. It is grain-free and perfect for those who are leading a gluten free lifestyle.

Maple syrup- a natural sweetener that tastes ever so delicious and goes wonderfully with the warm spices in this recipe.

Ingredients for These Gluten Free Carrot Cake Muffins

A batch of freshly baked paleo carrot muffins that are topped with shredded coconut and pecans.

Just a handful of common ingredients and roughly half an hour are all you need to make this gluten-free carrot muffin recipe!

  • Almond flour- gluten-free alternative
  • Baking soda- gives rise to the muffins
  • Carrots- shredded
  • Eggs- room temp
  • Coconut oil- melted
  • Maple syrup- used to naturally sweeten muffins.
  • Pecans- chopped; source of fats, protein and fiber
  • Raisins- adds sweetness, texture and fiber
  • Shredded coconut- optional as a topping, source of fats
  • Cinnamon
  • Nutmeg
  • All spice

How to Make Carrot Cake Muffins

First, preheat your oven to 350 F.

Second, in a large bowl, thoroughly mix the almond flour, baking soda, and carrot cake spices.

In a separate bowl, mix together the eggs, melted coconut oil and maple syrup.

Then, combine the wet and dry ingredients together, mixing with a spatula.

Gently fold in the shredded carrots, chopped pecans, and raisins.

Next, scoop batter into muffin tins and sprinkle with shredded coconut and/or more chopped pecans.

Bake muffins at 350 F for 20 minutes or until a toothpick comes out clean when inserted into the center.

My Favorite Ways to Enjoy this Gluten Free Carrot Cake Muffin

A stack of healthy carrot cake muffins. There is a bite in the top gluten free carrot muffin. The texture appears to me soft and fluffy.

These carrot cake muffins are delicious plain but I also like to add a few toppings to them from time to time to switch it up a little bit. Some of my favorite toppings include:

If you want a warm muffin, try placing it in the microwave for about 10 seconds.

It makes the perfect warm and cozy breakfast with your morning cup of coffee!

Or add a scoop of your favorite ice cream on top and let it melt…

How to Store Your Gluten-Free Carrot Muffins

A gluten free carrot cake muffin cut in half. Half of the carrot muffin is topped with almond butter which makes a great healthy breakfast option.

You can store these muffins covered at room temp for 1-2 days, or in the fridge for up to 5 days.

Can I Freeze carrot cake muffins

Absolutely! They are the perfect individual size to freeze.

I’m actually planning on freezing a couple of batches of them for postpartum breakfasts/desserts (you can find more ideas for a freezer-friendly recipe for new moms in this post).

If you are heating it up in the microwave, make sure you start with shorter time. 15 – 20 seconds (for room temperature muffins) and add more time if needed. So you don’t overheat them and result in hard or rubbery muffins.

What’s your favorite carrot cake recipe? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A stack of healthy carrot cake muffins. There is a bite in the top gluten free carrot muffin. The texture appears to me soft and fluffy.

More Muffin Recipes You may Like:

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1. Zucchini Banana Muffins

2. Blueberry Banana Muffins {Video}

3. Blueberry Lemon Muffins

A gluten free carrot cake muffin cut in half. Half of the carrot muffin is topped with almond butter which makes a great healthy breakfast option.

Get the recipe:Fluffy Carrot Cake Muffins {Gluten Free}

These soft and fluffy, easy carrot cake muffins are gluten-free, grain-free, and sweetened by maple syrup and carrots.
4.82 stars (11 reviews)

Ingredients

  • 2 cups almond flour
  • 1 tsp baking soda
  • 3 eggs, room temp
  • ¼ cup coconut oil, melted
  • 1/3 cup maple syrup *
  • 1 cup shredded carrots
  • ½ cup chopped pecans, divided
  • ¼ cup coconut, garnish
  • A handful of raisins optional)

Carrot cake spice:

  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice

Instructions 

  • Preheat oven to 350 F.
  • In a large bowl, thoroughly mix the almond flour, baking soda, and carrot cake spices.
  • In a separate bowl, mix together the eggs, melted coconut oil, and maple syrup.
  • Then, combine the wet and dry ingredients together, mixing with a spatula.
  • Gently fold in the shredded carrots, 1/3 cup of chopped pecans (save the rest for toppings), and raisins (if using any)
  • Scoop batter into muffin tins and sprinkle with shredded coconut and/or chopped pecans.
  • Bake muffins at 350 F for 20 minutes or until a toothpick comes out clean when inserted into the center.

Notes

* For the Keto option: Use a Keto-friendly liquid sweetener like this one.
Serving: 1g, Calories: 261kcal, Carbohydrates: 12g, Protein: 7g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Cholesterol: 56mg, Sodium: 162mg, Fiber: 4g, Sugar: 7g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.