Healthier Carrot Cake Muffins

Healthier Carrot Cake Muffins

Carrot Cake. One of the only desserts that I can genuinely say holds a special place in my heart that DOESN’T have chocolate in it. I typically (actually, always) go for chocolaty desserts, but the only time I will consider something else is if it is carrot cake. What is it about carrot cake that tastes so good? Maybe it is the sweet fluffy cake mixed with the tangy cream cheese frosting that I love so much, but whatever it is, I’m a big fan.

I even liked it as a kid and I was one of those kids who couldn’t even believe someone would try to put raisins in my oatmeal raisin cookies. Raspberry in my ice cream? No. Blueberries in my muffins? No. But for some reason, carrot cake was always an easy yes.

For Easter this past year, I wanted to try to recreate a carrot cake recipe that I could turn into a muffin so that it would be acceptable to eat for breakfast, although I’m totally not opposed to having the real deal for breakfast.

Since I recently bought tons of ingredients to bake grain-free, I figured it would be fun to have this recipe compatible for anyone who needed to follow this kind of diet. We have some gluten-free family members so I figured that I could test these babies out and then share the recipe with them if they were good!

With a little bit of trial and error, carrot cake muffins were born and they are so incredible. Plus, you get to eat them for breakfast and because carrot cake deserves to be represented all year round, I’m sharing this recipe now 🙂

What do you think of carrot cake? If you were forced to choose between them, would you pick chocolate, vanilla, or carrot cake?

Healthier Carrot Cake Muffins
Recipe type: grain-free, paleo, gluten-free
Cuisine: Breakfast, Dessert
Serves: 8 muffins
  • 1¼ cups almond flour
  • 2 tbsp. coconut flour
  • ½ tsp. baking soda
  • 1½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 2 large eggs, room temperature
  • ⅓ cup melted coconut oill
  • ⅓ cup honey
  • 2 teaspoons vanilla
  • ½ cup shredded carrots
  1. Preheat the oven to 350F
  2. Line muffin tin with liners
  3. In a small bowl, stir together the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. In a large bowl, mix together the eggs, oil, honey, and vanilla.
  5. Slowly stir in the dry ingredients to the wet ingredients
  6. Fold in the grated carrots and stir until combined
  7. Divide the batter among the liners and bake for 18-20 minutes
  8. Let the muffins cools for 5 minutes and move to wire rack until completely cool



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