Name: Delicious Paleo Carrot Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 2 cups carrot (shredded); 1/2 cup coconut flakes (unsweetened); 1 cup blanched almond flour; 1/2 cup tapioca flour; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp sea salt; 1 egg (well beaten); 1 tsp vanilla extract; 1/4 cup melted coconut oil; 1/2 tsp apple cider apple vinegar; 1/4 cup maple syrup; 1/4 cup chopped walnuts; 1/4 cup raisins; zest of whole lemon

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These delicious Paleo carrot muffins with an optional dairy free cream cheese frosting are a tasty wholesome snack that will blow you away.

Carrot cake with cream cheese frosting is a very popular recipe. Leave it up to humans to take vegetable and bake it into a sweet confection that is absolutely hard to resist. That’s where these Paleo carrot muffins come in. They are made with naturally sweet carrots, plump juicy raisins and give you a satisfying bite without any accompanying guilt after.

In my previous life as a carb-chasing, sugar-loving machine, carrot cake wasn’t at the top of my favorites list, but I appreciated it all the same. I always thought of it as a boring vegetable dessert that older adults enjoyed. I mean, who would take a vegetable like carrots, and morph it into a delicious dessert? Boy have times changed.

But, along with carrot cake or carrot cake muffins, comes extra calories and unwanted fat and sugar. This Paleo carrot cake muffin recipe is truly ahead of the pack. The muffin is moist and delicious as well as gluten free, grain free and dairy free. The ingredients also make this recipe Paleo friendly. It can be enjoyed solo, or paired with an optional dairy free cream cheese frosting, which makes a perfect accompaniment to this tasty treat.

If you do decide to go for the optional frosting though, please note that you are no longer walking in Paleo friendly territory. However, this muffin recipe is still high in fiber, nutrient dense and kid friendly too.

Upon baking, let them cool first, especially if you’ll be adding the optional dairy free frosting.

These muffins are a great addition for breakfast. They pair nicely with a cup of green tea, and both of my kids love noshing on them as an afterschool snack.

Some Tips About Making these Healthy Carrot Muffins

You don’t have to use coconut oil in these muffins. It can be easily swapped for butter, ghee or pasture raised butter if you prefer. However, if you are truly making a Paleo friendly recipe, the consensus is that butter is out and olive oil or coconut oil is in.

I’ve made it both ways and they are equally delicious. Also, I highly recommend using some cupcake paper liners for easy muffin removal. To get perfectly shaped muffins, use an ice cream scooper to get the right amount of batter in each paper liner.

How to Store Paleo Carrot Muffins

Store in an airtight container in the fridge for up to 5 days. You can also make these gluten free muffins ahead of time and freeze in between pieces of wax paper.

I was trying to figure out if I should include the dairy free frosting here since you can use the frosting recipe in so many things. Yes it’s a winner!

Ingredients for these Gluten Free Carrot Muffins

For best results, get all the ingredients to room temperature before using.

shredded carrots
coconut flakes (unsweetened)
blanched almond flour
tapioca flour
baking soda
cinnamon
nutmeg
sea salt
egg
vanilla extract
coconut oil
apple cider vinegar
maple syrup
raisins
walnuts
lemon zest

Directions for Carrot Paleo Muffins

Step 1: Preheat oven to 350 degrees F.

Step 2: In a large bowl mix shredded carrots, coconut flakes, almond flour, tapioca flour, baking soda, cinnamon, nutmeg and salt.

Step 3: In a medium-sized bowl, combine wet ingredients (egg, vanilla, coconut oil, apple cider vinegar, maple syrup) and mix well.

Step 3: Slowly combine the wet ingredients with the other ingredients.

Step 4: Fold in walnuts, raisins and lemon zest.

Step 5: Using a ladle, scoop into prepared (lightly greased) muffin tin), until 3/4 full.

Step 6: Bake for 20 minutes.

Step 7: Turn the oven off and let sit for five minutes before enjoying.

Vegan Cream Cheese Frosting (Optional)

This dairy free cream cheese frosting is also refined sugar free.

8 oz dairy free cream cheese frosting (softened)
1/ tsp vanilla extract
3 tbsp maple syrup

Q&A

A: Can I use bagged shredded carrots for this recipe?

If you’re in a pinch and want to save some time, pre-shredded carrots are an option. The only problem is that pre-shredded carrots are not as fresh. There’s no way to tell how long they’ve been sitting in that bag. Those carrots tend to be drier and not as juicy as the ones you would shred yourself.

In addition, those carrots are typically not organic. To easily shred carrots yourself, using a shredding blade with a food processor like this one.

Other Grain Free Muffin Recipes

Banana Chocolate Chip Muffins

Gluten Free Apple Muffins

Christmas Morning Muffins

If you like healthy carrot recipes, you should try these other healthy carrot recipes:

Yield: 8