Almond Flour Carrot Muffins (Gluten-Free & Paleo Options)

DWELL by Michelle

These comforting and wholesome carrot muffins are made with almond flour, coconut oil, maple syrup, and of course, CARROTS! They taste so good, no one will ever know they're healthy! Recipe yields 10 muffins.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings muffins

Calories 253 kcal

Ingredients

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

Instructions

Preheat oven to 350°F. Line or lightly spray 10 cavities of a cupcake tin. Set aside.
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.
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!

Nutrition

Calories: 253kcal

Keyword breakfast muffins, carrots, Gluten-Free, healthy, paleo