These almond flour carrot muffins are super moist, lightly sweetened with honey and even a little fluffy! These grain-free and gluten-free healthier carrot cake muffins are the perfect Easter treat. The reviewers love them! With a dairy-free option.
First up, if you prefer a grain-containing healthier carrot cake recipe, I have you covered! This 100% whole grain carrot cake is the best carrot cake I’ve ever had. Hands down.
Or actually, it’s tied with this gluten-free carrot cake, which is the same exact recipe as the healthy carrot cake, but with gluten-free flour.
If grains aren’t your thing, these healthier carrot cake muffins are awesome. I feel like a broken record, just because I say this all the time, but I used a combination of almond flour and coconut flour to achieve the perfect texture. I want my grain-free baked goods to taste as close to grain-containing ones as possible and these are pretty darn close!
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.
So now that we’ve got the carrot cake muffins out of the way, we need some healthier cream cheese frosting! This is the same cream cheese frosting recipe that I used in my last post on carrot cake scones.
It uses just a little maple syrup as sweetener. I really thought cream cheese frosting without powdered sugar was impossible but this maple syrup version was just as good! It’s quite thick so if you want to thin it out, just add some milk.
I’m just guessing that if you’re interested in grain-free baking, you’re not into mounds of frosting on top of your muffins or cupcakes. The amount that this cream cheese frosting recipe yields is just enough for a thin slathering on each muffin. If you want to pipe it like I did, you can pipe about twice as much as you see in the pictures.
I recommend frosting the muffins right before serving because once you frost them, they need to be refrigerated. They can sit at room temperature for about 4 hours so if you want to frost them in preparation of a party – no problem!
They just taste better and fluffier if you keep them at room temperature and microwaving cream cheese frosting sounds like a bad idea.
Obviously cream cheese isn’t dairy-free but there are dairy-free cream cheeses out there. If you don’t like the thought of using that, just leave out the frosting or use my vegan cream cheese recipe.
It’s naturally sweetened, doesn’t have any unusual ingredients and is also paleo-friendly! Half the recipe should yield enough for a nice slathering on top of each muffin. You can also find my directions for making these carrot cake cupcakes into an 8″ cake on that post.
Want an Easter dessert that’s a little more unique than these paleo carrot cake muffins? Try these blueberry carrot cake bars with granola from Cotter Crunch! They’re gluten-free and dairy-free and look amazing.
And for something with more of a cake texture (like angel food cake!) be sure to give my paleo blueberry muffins a try!
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 oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins)
- 1/3 cup (106 grams) honey
- 2 teaspoons vanilla extract
- 1/2 cup (50 grams) grated carrots
- 2 ounces (56 grams) cream cheese
- 4 teaspoons maple syrup
- 1 1/2 teaspoons vanilla
- a dash of salt
- additional milk for thinning, if desired
For the carrot muffins:
For the cream cheese frosting: (for paleo / dairy-free, use a half batch of this vegan "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, 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 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. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
- Spread a thin layer on top of each cupcake or pipe it on. Do note that if you pipe it, you'll have some leftover if you pipe it as lightly as I did in the pictures.
- 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.
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629 comments on “Almond Flour Carrot Muffins” — Add one!
35 comments are awaiting moderation!
Hi, my mil can’t have almond flour. I would like to use all coconut flour and I understand it’ll be dryer that way. But What would you suggest adding to to keep it from being too dry? Applesauce maybe? how much?
So I did try it with all coconut flour and added 2 cups of unsweetened apple sauce. It turned out to be very delicious but crumbling apart.
Do you have any suggestions how to “fix” it?
Can I sub rice flour for almond flour instead.
Ah, sorry! I see now that I was too late. 2 cups of added applesauce is a huge addition to the recipe and would require reworking the whole recipe. :( Sorry again I don’t have a better answer for you!
Hi there! I’m so sorry for just now seeing your comment. Unfortunately it’s not possible to use coconut flour as it’s not interchangeable with any other type of flour (it absorbs way more liquid and requires more eggs, too). Sorry about that! You could use another type of nut flour instead of almond.
Oh my goodness, these were so good! Nobody would ever guess they’re a healthier version unless you told them, unlike many other “alternative” recipes! I made these for a friend’s birthday since she’s on a diet before her wedding and she would hardly believe they were a healthy option, she seriously thought I was just saying that since I love to bake full fat sweets. These are going to be a new go to for me!
Aww, yay! I’m thrilled that the bride-to-be was also impressed with them. :) Thanks for your comment!
Hi there,
What are the quantities, if I’d like to bake an actual cake with two layers?
Thanks,
Dagmara
Hello! I’m sorry for just now seeing your question. You can double the recipe and bake it in two 8″ pans for 17 minutes.
Wow, these are the best carrot muffins I’ve ever had!! I love how they are sweet and delicious AND healthier, even without the icing!!! Just one question. Do you know the nutritional information per muffin? I searched the page but didn’t see it. I log my food, so I would love to be able to add these and know the damage 😜
Thanks again for sharing this recipe!
You’re welcome for the recipe! :) And I’m sorry for just now seeing your question. I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) Thanks for your feedback!
I made the recipe into a double layer cake for my husbands birthday and everybody loved it, it was fluffy and very delicious. I recommend it 100%.
I’m so glad to hear that it was enjoyed! I hope your husband had a great birthday. :) Thanks a bunch for your feedback and sorry for my slow reply.
Yummy! I made these as 24 mini muffins and took them to bible study today- they were all gobbled up and no one even asked if they were GF- they just tasted great. I skipped the frosting and just lightly sprinkled with conf sugar.
I would def make these again, thanks for a great recipe!
You’re welcome! I’m glad that everyone liked them and that they didn’t even ask if they were GF. That’s always a great sign. :) Thanks for your comment!
These are delicious! I’ve been looking for a gluten-free carrot cake recipe to make for a friend. I didn’t have honey and had to use sugar. The batter was a little thick due to lack of honey. They were still delicious though!
I’m glad to hear that! And good to know that sugar works nicely. :) Thanks for your feedback!
Its so nice to eat great cake again, its been so long.
The only downside is that although I followed the recipe, it’s quiet greasy. That might just be that I’m used to eating cakes made with butter rather than oil.
I’ll try it with less oil next time and see how it turns out.
This is definitively going to be a go-to recipe.
I’m so glad that it came out well for you! What brand of almond flour did you use? Make sure to use a finely ground one. If you use one that’s a little coarse, then the result will be more greasy than it should be. I’m sorry for just now seeing your comment and thanks for your feedback!
I don’t have coconut flour.
The recipe, “Healthier Carrot cupcakes” calls for it , typically a substitution of 1/4 c Coconut flour is equivalent to 4x regular white flour. The recipe calls for 2T. Coconut flour. I intend to substitute 8 T almond flour. Does this make sense?
I’m very sorry for just now seeing your question! I don’t recommend subbing try that or any sub. It might work, but it likely wouldn’t as coconut flour is so much more absorbent. I think the muffins would come out oily and way too moist. Sorry again for my slow reply!
I made this as a loaf, it was so fantastic! I added 1/3 cup of each of raisins and fresh coconut, for a double recipe.
Yum! Sounds delicious. Do you remember the baking time? Thanks for your feedback!
hello there! can i use any other type of flour instead of almond flour? thank you!!
Hi! You can use another type of nut flour or meal. :)
I just made these for my children and added sultanas (raisins). I also didn’t have any honey so I used rice malt syrup. Absolutely delicious. I had to taste test one as they smelt so delicious!
That’s great to know that rice malt syrup works well! Thanks for the tip. :) I’m happy that you and your kid enjoyed them!
Could these possibly be made as cookie shape? I don’t have muffin tins right now.
What about a substitute for coconut oil, melted butter? I loathe coconut.
They can’t be made as cookies but as a cake. Melted butter or olive oil work!
I just made these and I these are the best muffins! Warning if you are on a diet I wouldn’t suggest to make these as you will have a hard time not eating all of them in one sitting.
Yummy muffins made them and thank you and God for such a great tasting yet healthier version.
You’re welcome! I’m glad that you liked them. :)
Haha. That is true! Good warning. ;) Thanks for your feedback! I’m glad that you liked them.
I want to make these as an added sweet treat but I wonder what affect a scope of protein powder would have on this.
I honestly have no idea as I’ve never used protein powder. :( Sorry I can’t be more helpful! I’d love to hear how they come out if you try them.
I’m going to try it and let you know how it comes out.
Great! Thanks and good luck. :)
Hi! Can this recipe be used for a cake instead of muffins? Thanks
Hi! I’m sorry for just now seeing your question. Hopefully you found where I mention this in the post. :) You can double the recipe and bake it in two 8″ pans for 17 minutes.
Thanks for the recipe! My kids loved them. They don’t taste eggy like most paleo muffin recipes. Do you store them in the fridge? (unfrosted ones) Thank you
I’m so very sorry for just now seeing your comment. It landed in spam for some weird reason! I’m very happy to hear that you enjoyed the muffins. :) You don’t need to store them in the fridge unless it’s very humid in your kitchen. Chilling them will keep them longer, though. Thanks for your comment and sorry again!
Ok great thank you! I shall make some more 😊
Have you tried making these with cassava flour?
Nope. I haven’t had got luck subbing cassava for other flours. Sorry about that!
I made these today and they were AMAZING!!
Super moist and the perfect texture. Used Maple Syrup for the muffins. Omitted the frosting, only cause I ran out of vanilla 😬
Thanks!
You’re welcome! I’m happy that you thought that they were amazing. :D Thanks for your comment!
I want to make this as a cake for my daughters 1st bday. What do you recommend for the cooking temp/time. The cake pan is a 6 inch pan
So far I’ve only doubled the recipe and baked it in two 8″ pans for 17 minutes. The temperature would stay the same for a 6″ pan but I have no idea of the baking time. Just keep a close eye on it. :)