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 easy carrot muffins are Paleo, gluten-free and can be made Keto.
These healthy 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!
Such a time saver. Nothing like having a tasty, healthy 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 healthy carrot cake muffins… You definitely need these.
What Makes These gluten-free Carrot Muffins Healthy?
Just a couple of healthy ingredients swaps are used to make these carrot cake muffins gluten-free, refined sugar free and paleo-friendly.
Almond flour- a good source of protein, healthy fats, fiber. Itis grain-free and keto-friendly as well.
Maple syrup- natural sweetener, no refined sugar. To make this recipe keto-friendly, you can use a keto-friendly liquid sweetener instead. If you don’t have either available, honey will work in this recipe too.
Health Benefits of Carrots
As with most fruits and vegetables, carrots are loaded with various vitamins and minerals that support good health. Most notably, carrots have:
Vitamin A: promotes good eye health, supports growth, development and immune function.
Biotin: supports skin and hair health along with fat and protein metabolism.
Vitamin K1: promotes bone health.
Potassium: important for heart health and blood pressure control.
Vitamin B6: assists with converting food into energy.
Fiber: helps with lowering cholesterol, weight loss and satiety (feeling fuller longer).
Lower Glycemic Index: lower glycemic index foods digest slower, avoiding rapid spikes in blood sugar levels which can effect hunger and energy levels as well.
Carrots are also rich in antioxidants which play a role in cancer prevention and anti-aging. You can read more Here.
INGREDIENTS FOR PALEO CARROT CAKE MUFFINS
Just a handful of common ingredients and roughly half an hour are all you need to make this healthy, gluten-free carrot muffin recipe!
- Almond flour- gluten-free, low in carbs, a good source of healthy fats and fiber.
- 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 healthy fats, protein and fiber
- Raisins- adds sweetness, texture and fiber
- Shredded coconut- optional as a topping, source of healthy fats
- All spice
How to Make Paleo Carrot Cake Muffins
First, preheat 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.
How to Serve Healthy Carrot Cake Muffins
These healthy 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:
- Nut butter
- Cashew cream cheese
- Butter (or ghee)
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 Gluten-Free Carrot Muffins
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 over heat 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
More Healthy Muffin Recipes You may Like:
- 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
- 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.
* For the Keto option: Use a Keto-friendly liquid sweetener like this one.
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 261Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 56mgSodium: 162mgCarbohydrates: 12gFiber: 4gSugar: 7gProtein: 7g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.