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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Made these tonight using freshly grated carrots.
Substituted pure maple syrup for the honey.
They came out wonderful! My kids loved them (even with no frosting), and we are brand new to this whole healthier eating stuff!
I’m so happy to hear that you and your kids loved them! Good luck with your healthier eating and thanks a bunch for your comment. :)
I just made these tonight. I ended up with 7 muffins vs 8. I also need to adjust the carrot for next time. I used the pre-shredded carrots from Trader Joes. I think they are too long for the cupcakes.
A little too sweet (just the cupcake, I am not a frosting fan)so I will adjust the amount of honey next time. Nice and moist though.
Hello Erin,
I don’t have any coconut flour. Any replacement for that?
Thank you,
Vivian
Hi Vivian! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! I wish I had a better answer.
Thank you for your reply. It is okay. I will give it a try!!!
Is there any changes for high altitude or am I all good?
Thank you!
Sorry, but I have zero experience with high-altitude baking. I found this, though. I hope that helps and that you’ll enjoy the cupcakes!
These are absolutely delicious! I added 1/2 c chopped walnuts to the batter as the last step, and they work great with it. Thank you so much for sharing this recipe – it’s outstanding!
I’m so happy you enjoyed them! I’ll have to try some chopped walnuts next time, too. Sounds good! Thanks for your comment. :)
I added zucchini to mine and they are devine .Thankyou for your recipe and I will be using them again.
How much did you add? And did you wring out the liquid? I’d like to try, too! Thanks for the tip. So happy you liked them! :)
Hi there! I’m gearing up to make these, and realized I don’t have any coconut oil! Could I use butter or something like Spectrum shortening? I also have avocado oil. These look great and I’m looking forward to eating them!
Butter would work! Never used shortening so I don’t know. I’d probably go with olive over avocado oil. Enjoy!:)
I made these tonight and used butter (my stomach won’t tolerate coconut oil) and they are LUSCIOUS! I had to bake them 25 minutes and the carrots were still slightly chewy but gosh these are so fluffy and light and my husband has bagged them all for his lunch so I have to make another batch for me! Thanks for a great recipe!
Haha. He bagged them all for his lunch?! I love that. It’s great to know that the butter version worked out well! The carrots shouldn’t really be noticeable so I definitely recommend grating them finer next time. :) Thanks a bunch for your comment! I hope you hid that second batch for yourself. ;)
Anything healthier that can replace the coconut oil? I was going to try apple sauce but t I’m not sure how that would turn out
Sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday. I’m one of those people who thinks coconut oil is super healthy so I’m not sure what you’d consider healthier. I personally haven’t had good luck with subbing applesauce for fat but I know others don’t mind the change it makes to the taste and texture. Sorry I don’t have a better answer for you!
Coconut oil is the very healthy!
You should learn more about it… find some books on coconut on amazon and learn! You will improve your health and many myths regarding the saturated fats!
I totally agree with you. :)
I just started reading The Secret Life of Fat. Fat is being given a very bad name. I’ve started increasing my fat and decreasing my grains and haven’t felt this good in ages!
Same here! I feel much better with more fat and fewer grains.
I’ve made this with the oil and with applesauce and there is no difference! –Except about 700 calories ;)
Good to know! Thanks for the tip. :)
Really good! I wanted to make these for an early first biryhday party for my daughter, so I couldn’t use honey and don’t want her to have sugar. So I replaced the third cup honey with a combo of unsweetened apple sauce and real grade A organic maple syrup and they where still yummy and my dsughter loved them! I just wsnted to share in case anyone else finds themselves in the same sinerio :) Thsnks for the good recipe!
So happy you enjoyed them! That’s great that your sub worked out. I’ll have to try that myself. :) Thanks for your comment and sorry for the super slow reply! I’m in the process of moving and haven’t had internet for a while.
Does anyone know if you can use all coconut flour instead of almond flour? Thank you
Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that
Can this recipe be used to make a carrot loaf / bread, instead of 8 muffins? What would the baking temp & time be then?
I haven’t tried it but I’m doubtful it’d work out well. Grain-free muffins don’t often convert well to loaf pans. I also have no idea of the baking temp and time. Sorry I’m not more of a help!
Thoughts on whether or not this recipe would be good for a small layer cake? Say 6″ diameter? I plan on using agave for the honey for the lower glycemic index.
I’m not sure about a 6″ but I doubled it and you can see it here: vegan cream cheese frosting. Check out the two paragraphs after the second picture.
Has anyone ever tried these with puréed carrots? Just thinking my picky eaters won’t like to see but if carrots :(
Thank you!
**bits of carrots
I haven’t but you can really hardly even tell that there are carrots in there!
These are SOOOOOO good. Thank you thank you for developing a healthy version of carrot cake. They’re simple to make and even kid approved!
Aww, yay! So happy that you and your kid enjoyed the muffins. Thanks for your comment!
this is the first reciepe i have made from your website.. Definately going to try more!! Love using almond and coconut flours and these turned out perfectly! Instead of piping the frosting i spread it and topped with some chopped walnuts :-)
Thankyou for sharing your talents 😘
What a nice comment! Thanks so much. I’m glad that you liked the muffins and that you’ll try out more of my recipes! I hope you’ll enjoy them just as much. Thanks again! :)
Do you have the nutrition info available for these muffins? They look great! Trying to monitor sugar intake
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
These are outstanding. I’ve recently gone gluten free and was excited to try these. I did tweak the recipe a bit, by adding crushed pineapple and raisins, and a bit more almond flour. They turned out great.
Yum! I’ll have to try these with pineapple and raisins. That sounds great. Thanks a bunch for your comment!
Amazing! Delicate crumble. Didn’t have coconut flour so substituted 4 tablespoons of oat flour and 2 tablespoons all purpose because it’s what I had on hand. Ran out of honey halfway into pouring it out so used a tiny bit of maple syrup to top it off. They were incredible. Just a light bit of sweetness that was perfect. This recipe is a keeper. We are not gluten-free but wanted to try something different. Thank you!
I’m so happy that you enjoyed them! And how awesome that you decided to try them out, despite not being GF. :) Thanks a bunch for your comment! I hope you’re having a nice Easter.
I just made these and they turned out WONDERFULLY!!! Since we aren’t eating them until tomorrow, would you recommend storing them in airtight containers in the fridge or is it ok to leave them in airtight containers on the counter?
I’m so happy that they came out well! An airtight container on the counter for a day or two is totally fine. Hope you have a nice holiday! Thanks for your comment. :)
Looks Delilah. Can this be made with egg substitute? Thanks.
I haven’t tried it so I’m not sure. Sorry about that!
UPDATE: I calculated 20 mini muffins to be around 6 carbs each. (I substituted maple syrup for honey). I consider this a keto friendly recipe for sure and I’m making more TONIGHT. Thanks again for sharing this lovely recipe.
That’s great! Thanks for sharing your calculations. I’m happy that they fit your diet and that you enjoy them! :)