Almond Flour Carrot Muffins (GF, Paleo Options)

The Story of a 5 lb Bag of Carrots

Last week, I found myself staring at a 5 lb bag of carrots in my refrigerator. Why, you ask? Sprouts had an incredible deal on these and I was in a hurry. Before I knew it, this giant bag of carrots became an impulse purchase and we soon had a LOT of carrots in our apartment for my husband and I to feast on. Now, don’t get me wrong. We like carrots alright, but after quite a few stir-fries later, we were honestly getting tired of them. So the long stare into my refrigerator was part of my “proven” process of recipe creation (weird, I know, but it works!)

It was late at night, and I thought, “hm, let’s make these into something different, something comforting, something…sweet!

35 minutes later, after a little bit of whisking, shredding, and waiting eagerly, out came these delicious almond flour carrot muffins! So hearty, so healthy, so wholesome, and SO good! These make for the easiest breakfast and the fastest grab-and-go snack!

As if that’s not amazing already, these carrot muffins are also high in protein, gluten-free, and naturally sweetened! Can you say WINNER?

Update: this recipe is officially husband-approved!

Smells so good, we couldn’t resist a bite!

Ingredients to Make Almond Flour Carrot Muffins  

Almond Flour Carrot Muffins

• 2 cups blanched almond flour
• ¼ cup butter , melted (sub coconut oil if paleo)
• ½ tsp fine sea salt
• ¾ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• 3 medium eggs
• ¼ cup maple syrup , sub honey
• 3 large carrots , grated (about 1 cup)

Mix-In’s

• ½ cup chocolate chips (omit if paleo)
• ½ cup chopped pecans or walnuts

Mix-In Ideas

Try adding in some of these delicious mix-ins for an even more epic carrot muffin experience!

• walnuts
• raisins
• chocolate chips or chunks
• pecans
• chopped dates
• coconut flakes

How to Make Almond Flour Carrot Muffins

1. Preheat oven to 350°F. Line or lightly spray 10 cavities of a cupcake tin. Set aside.
2. In a large bowl, stir together the almond flour, salt, baking soda, cinnamon, and nutmeg. In a smaller bowl, whisk the eggs, melted butter, and maple syrup. Add the wet ingredients into the large bowl. Whisk together until just combined, then stir in the shredded carrots and any additional mix-in’s.
3. Fill in the prepared cupcake tins with ¼ cup of batter per cavity. Bake for approximately 20 minutes, or until a toothpick comes out clean. Cool for at least 15 minutes, ENJOY!

Other Tips & Fun Facts

• Keep in mind that changing flour type (i.e: regular flour, gluten-free flour, coconut flour) will change the amount of rising agents needed and possibly other ingredient amounts. For this recipe, I do not recommend flour substitutions.
• To make this recipe vegan, sub butter with coconut oil and use flax eggs instead of eggs.
• These carrot muffins are freezer-friendly! You can double the recipe and freeze muffins in an airtight container for easy-grab snacking. When frozen, these muffins will keep for approximately 3 months! Just bring them to room temperature or heat them up before serving.

Want More Easy Snack Recipes?

• M&M Cookies
• Dark Chocolate Coconut Granola (GF, DF, V)
• Purple Sweet Potato Klepon (Indonesian Sweet Rice Ball)
• No-Bake Double Chocolate Bites (GF, DF, V)
• Healthier Rice Krispy Treats (GF, DF, V)
• Maple Pumpkin Oat Bars (GF, DF, V)
• Cinnamon Swirl Pound Cake
• Balinese Milk Tarts (Pie Susu)
• Matcha Granola Clumps (GF, DF)

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If you make these Almond Flour Carrot Muffins, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

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