Fluffy Carrot Cake Muffins {with Almond Flour}

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.

4.82 stars (11 reviews)

Fluffy Carrot Cake Muffins {with Almond Flour}

Soft and fluffy carrot cake muffins made with almond flour, spiced with cinnamon and nutmeg, make the perfect quick breakfast on the go.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: gluten free carrot muffins, healthy breakfast muffins, healthy carrot cake muffins, healthy carrot muffins, healthy muffin recipes, paleo carrot muffins

Servings:

Calories: 261kcal

Author: Shuang Shuang Liang

Equipment

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.

Nutrition