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
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626 comments on “Almond Flour Carrot Muffins” — Add one!
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I made this into a cake and it was SO GOOD! I think I may have done something wrong with the icing though, or the ratios are off. Doubled the recipe, so I did 4oz cream cheese, 8tbs maple syrup, and 3tsp vanilla, and some salt. It ended up incredibly liquidy and never thickened up. Any suggestions on why that may have happened?
I’m glad you liked the recipe! :) You should have used 8 teaspoons of maple syrup, not tablespoons. The recipe calls for 4 teaspoons.
Made these twice already for gluten-sensitive friends, and they were a big hit! I used the ingredients as written, except I bumped up the cinnamon to two teaspoons and also added a quarter teaspoon of allspice. I made them in the mini-muffin pan, sprayed with non-stick spray, lined with papers, which I sprayed, too, so they came out nicely with nothing stuck to the paper. Baked for maybe 8 minutes (check at 6), and this recipe made 30 minis. No, they’re not the same as carrot cake made with flour, but by golly, they’re really good…practically a health food, haha! I used your icing drizzle on only one of the batches that I made. They’re good either way. Gluten-free and “regular” folks all liked them. Thanks for sharing.
I’m so sorry for just now seeing your comment! I just got back from vacation. I’m really glad that everyone enjoyed them! And more spice is always a good thing. ;) And good to know that it makes 30 minis! Thanks for the tip and for your feedback. Sorry again!
Your recipe sound delicious but I need to make them completely nut free. What flour can I use instead of almond flour?
I’m sorry for just now seeing your question! I just returned from vacation. Almond flour is unfortunately only interchangeable with other nut flours so I can’t recommend a sub. Sorry about that!
I have had success substituting oat flour for almond flour. I haven’t tried it with this recipe, however.
Mine are a bit gritty and not as brown in colour as yours. Very pale. Also the batter is very thick, more akin to a cookie dough than a cake batter. HELP!
I’m not sure what was going but I followed the instructions exactly and they were terrible! They were gummy and I baked them for over 30 minutes and they weren’t really done but got super crunchy on the top. They are DELICIOUS! I love how tender and light they are. And there isn’t a huge amount of sweetness either which I love (but I’m sure you can add more sweetener if you need). I did get some crispage on the top but I plan on cutting off the muffin tops for a level canvas for the frosting. I did sift the dry ingredients in the second batch which helped the grittiness. Overall WOULD RECOMMEND!
Sorry for just now seeing your comment! I replied to your other one just now and then saw this comment. I’m happy that the second batch came out better! Sometimes I make my own recipes (that have tons of positive reviews on them) and they come out terrible. I just mess something up during the process. How great that you gave it another try and it worked well. :) Thanks for coming back to let me know!
Do you by any chance live outside the US? In some countries, they have a product called almond flour that we don’t even have in the US (called defatted almond flour). That product is much more dry than almond flour. In the US, almond flour = ground almonds. I’m sorry it didn’t work out for you! :(
MMMMMM. I have made these twice with a couple of minor changes. I replaced the honey with Swerve sweetener and applesauce. I also added a 1/2 tsp. baking powder.So good with almond butter for breakfast. Thank you.
You’re welcome! I’m so glad that they worked out well for you and that you enjoyed them. :) Thanks for your comment and sorry for my super slow reply!
Can you tell me how much apple sauce you used ?
I’ve made some & they are DELICIOUS as well as addictive only problem is they are VERY oily I think the next time I will cut down on the amount of coconut oil.
I’m happy you enjoyed them! I never thought they were overly oily but I’m sure it’d be no problem to reduce it a little. :) Thanks for your feedback!
Mine aren’t oily at all. I used the amount of coconut oil in the recipe.
It could have to do with the almond flour. If it’s not finely ground, almond flour treats can sometimes come out oily.
Hi there, is it vanilla essence that you use
I’m so sorry for just now seeing your question! I used vanilla extract.
Thank you Erin! My granddaughter loved these! Though I used ground almonds, she didn’t seem to mind at all, but now my pantry has a good finely ground almond flour I bought today for making future carrot cake muffins😁. Thank you again Erin❤️
You’re welcome! I’m really glad that she liked them. :) It’s great that they worked out well for you! Thanks for the feedback.
Can I use this same recipe for a cake
You can double the recipe and bake it in two 8″ pans for 17 minutes. :)
Is it possible to use unblanched almond flour instead of blanched..do you think it will affect texture?
Thank you! So excited to make these for my granddaughter 🤗
I think it’d be just fine! As long as you don’t mind the little specks of skin. :) I hope you’ll both enjoy them!
Thank you for the reply Erin, I’ll be making these today hopefully!
I will let you know! 😊
You’re welcome! Hope they were a hit. :)
This is by far my favorite recipe. Every time I make these I have been asked for the recipe. I do add 1/3 cup of raisins and a 1/4 cup walnuts. Baking time is 20-25 minutes. Thank you so much for sharing.
You’re welcome! I’m really glad that it’s your favorite. I bet they’re yummy with raisins and walnuts! Thanks for the tip and your feedback. :)
Ohhhhh I just made your version with additional walnuts and raisins, AMAZING!!! Thank you 😍
Aww, yay! I love that you tried out another reviewer’s version. Thanks for your feedback! :)
I made the recipe and it is delicate but I am wondering if I can substitute melted butter for the oil. Thank you
I’m sorry for just now seeing your question! Yes, you can use melted butter. :)
Do they freeze ok? Even with icing on?
I haven’t tried freezing them with icing but I’m guessing it’s best to freeze them without.
Can you use an egg replacer for the eggs?
Sorry for just now seeing your question! I unfortunately haven’t had good luck with egg replacers in this recipe.
I have done them with flaxseed egg replacement and they turned out delicious. I have also used lakanto syrup instead of honey for vegan version.
Thanks so much for the tips! :)
Can I use this same recipe for a cake? or should I change it up a bit?
You can double the recipe and bake it in two 8″ pans for 17 minutes. :)
Hi! What can I sub for the coconut flour??would reg flour work?? I dont have any!
I’m sorry for just now seeing your question! Unfortunately there’s no sub for coconut flour. Sorry about that!
I’ve actually had great luck using a combination of arrowroot and tapioca starch when I don’t have coconut flour. Usually about 2 cups almond flour, 1/2 c arrowroot and 2 Tbl spoons tapioca. This combo comes from Zenbelly, another awesome mostly Paleo chef/blogger. She uses coconut flour but I’m sensitive to the taste and tried tapioca with success for other baked treats.
Oooh, interesting! Are you saying that you use 2 cups almond flour, 1/2 c arrowroot and 2 tablespoons of tapioca in this recipe? I’ll have to check out her formula! Thanks a bunch for the tip.
That’s the typical combination she suggests, I believe! But I subbed arrowroot for coconut flour in your recipe (and used zucchini instead of carrot) and they came out delicious!! Huge success for my daughter’s first birthday :)
Oooh! Zucchini is a great idea! I need to try that soon. Thanks for the answer. :) And I hope your daughter had a great birthday!
What is the nutritional breakdown of this please?
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
That was unique for me. definitely gonna try this weekend. thanks erin :)
You’re welcome! Hope you’ll enjoy it. :)
Sounds delicious!
Can I substitute the almond and coconut flour for gf oat flour?
Can’t wait to try them!
Thanks, Laura
I’m so sorry for just now seeing your question! Oat flour isn’t interchangeable with either almond or coconut flours. :( Sorry about that!
These are amazing! I used a 8 inch loaf pan and then cut in squares. Also added 1/3 cup unsweetened coconut flakes and 1/3 cup golden raisins, also about 1/3 cup more shredded carrots. I love that it is not too sweet. Thanks for the recipe!
You’re welcome for the recipe! Do you remember how long you baked it? Your additions sound delicious. :) Thanks for the tip (and sorry for my slow reply!).