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 already calling for that.
Can I add walnuts, raisins or pineapple?
I’ve tried it out with 1/3 cup of raisins and 1/4 cup walnuts. That worked great.
One commenter said that they had used crushed pineapple, but they didn’t come back to say how much they added or if they made other adjustments.
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
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 muffins
Ingredients
- 1 1/4 cups (125 grams) 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 gram each, out of shell), room temperature
- 1/3 cup (75 grams) refined coconut oil1, melted
- 1/3 cup (106 grams) honey or maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup (50 grams) grated carrots2
- optional - 3 tablespoons finely chopped walnuts for the muffin tops
- 2 ounces (56 grams) cream cheese
- 4 teaspoons maple syrup
- 1 1/2 teaspoons vanilla extract
- a dash of salt
For the carrot muffins:
For the optional cream cheese frosting:
Directions
- 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.
- In a large bowl, mix together the eggs, oil, honey or maple syrup, and vanilla.
- Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
- Divide the batter evenly among the liners (about 62 grams per liner) and top with chopped walnuts, if using.
- 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.
- 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
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
626 comments on “Almond Flour Carrot Muffins” — Add one!
30 comments are awaiting moderation!
Can I use avocado oil instead of coconut oil ?
And agave instead of honey
Would that change the taste
I sometimes use baby food carrots to moist carrot cake to reduce oils and that adds extra flavor
I never use avocado oil in baking because I don’t like the taste. If you like the taste of avocado oil in baked goods, it should be fine. I haven’t ever used agave in these but since you can use maple syrup, agave should work and wouldn’t have an effect on the flavor.
1 1/4 cups (125 grams) blanched almond flour I doubled it!
2 tablespoons (16 grams) coconut flour I used all purpose gf
1/2 teaspoon baking soda x2
1/8 teaspoon salt x2
1 1/2 teaspoons ground cinnamon x2
1/2 teaspoon ground ginger used fresh ginger
1/4 teaspoon ground nutmeg x2
2 large eggs (50 gram each, out of shell), room temperature x2
1/3 cup (75 grams) refined coconut oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins) I used olive oil x2
1/3 cup (106 grams) honey x2
2 teaspoons vanilla extract x2
1/2 cup (50 grams) grated carrots x4
I added 1 cup walnuts
1 cup craisins
Yes I Susanized it but oh my did I have a great launch pad thanks for this recipe.
Scrumptious! I made these into mini muffins & they came out perfectly, lovely & moist. I just shortened the time by a few minutes, kept my eye on them, I think 15 was about right as it made 12 instead of the 8 in the recipe. Don’t need the frosting but am interested in trying it out, such a simple & healthier option. Thanks again for your tasty recipes💜
Can you use this recipe for mini muffins?
You can! But I don’t know the baking time. I’d start checking at 6 minutes. Mini muffins can sometimes bake really quickly, but it depends on your pan, how full you fill them, etc. It may take more like 12 minutes.
Just made these and they are DELICIOUS! Thank you! I added crushed pineapple too and pecans.
Yay! Glad that you enjoyed them. :) How much pineapple did you add? I’m surprised that it worked well. Thanks for your feedback!
Thank you for this recipe! I made a half-batch, but I got 3, so next time I’ll just use the recipe as is to make 6 lol. These were so delicious and one of the few recipes where I love to use almond/coconut flour! Thanks again!
You’re welcome! I’m so glad that you enjoyed them. :) And yes, a half batch is too little. 😂 Thanks for your feedback!
These were delicious! I used maple syrup instead of honey and they turn out great
Woohoo! I’m happy to hear that. Thanks a bunch for your feedback!
I love it- moist and not too sweet. However mine tasted a bit bitter. I put extra vanilla, would this affect the taste to be bitter??
Thank you !
Hi! No, that shouldn’t cause them to be bitter at all. Did you make any other changes?
Were either of your flours old? The high fat content can make them go rancid quickly so if the flours were older that could be the off bitter taste.
My batter is super dry. No moisture to it at all. What am I missing? I followed this recipe aside from not using almond flour. I used coconut flour (same ratio) instead.
As I said in the post, “People often ask if there’s a substitute for coconut flour and there really isn’t. And the only substitute for the almond flour would be almond meal (which is a lot cheaper than almond flour!) or another nut flour.” You can’t use coconut flour in place of almond flour. It will absorb way, way too much of the liquid and not work out all. If you want to use coconut flour, you have to find a recipe already calling for that. There’s no way to use it in this recipe. Sorry about that!
Just ask you I like reciepe to much instead of egg what can I put member of my family is allergic to eggs. Sorry. Anita
Hello! I would find an egg-free recipe. I’ve tried chia eggs in this recipe and the results were not good. I think egg subs are just hard in grain-free cake recipes. Sorry about that!
Hi! Can these be frozen? Wondering if I can make these in advance for a birthday party?
Hi! Yes, they can. Up to 3 months. :)
Can I substitute another oil for the coconut oil and can I add chopped walnuts and how much? TIA
Yes to the oil and yes to walnuts. I haven’t done it but commenters have said they use 1/3 cup of raisins and 1/4 cup walnuts. If you don’t want raisins, you could use more walnuts!
Wow! Just made these and am blown away by the deliciousness. Thank you for such a great recipe. It’s certainly going in the fav things to bake rotation x
You’re welcome! I’m so glad that you liked them. :) I’m happy to hear that they’re going in the rotation. Thanks a ton for your feedback!
Hi. Can I substitute almond flour with almond meal? If yes, is it the same ratio? Will the texture changed ?
Sorry for just now seeing this! Hopefully you found the answer in the post. :) Yes, you can use almond meal in the same amount. There’s no texture change, except the little bits of almond skin that’s in almond meal.
What should be the measurement for sugar if i want to sub honey with it?
You mean sub sugar in place of honey? I wouldn’t recommend that because the recipe would be missing liquid. But if you try anyway, it’d be 1/3 cup.
When you say “mix wet ingredients” do you simply use a spatula or do you use a hand mixer?
Thanks!!
Just a spatula or a spoon! Never use a hand mixer unless the recipe says. Overbeating can make muffins and other stuff tough. :)