These soft and fluffy Paleo Carrot Cake Muffins are made with almond flour and the perfect combination of warming spices of cinnamon, nutmeg and ginger. A delicious grain-free treat!
I was instantly in love with these muffins when I first made them a couple weeks ago. They have the perfect marriage of sweetness and spice, but are of course free of all the typical junk you’d find in a regular store-bought muffin. They’re also grain-free!
These Carrot Cake Muffins are made with blanched almond flour and arrowroot starch (similar to corn starch), one of my favourite combinations for a soft, fluffy result. They also have grated carrots, cinnamon, nutmeg and ginger, and maple syrup to sweeten. As with many desserts — including the ones I like to make — sea salt always seems to be the key ingredient! It rounds out all the flavours and really enhances the sweetness nicely.
This recipe uses 1/4 cup of maple syrup but if you prefer your treats a little less sweet, use 1/8 cup. Honey will also work well in this recipe.
How to Make Carrot Cake Muffins
- Grate one small carrot (I use a cheese grater for this)
- Mix together dry ingredients and wet ingredients in separate bowls. Eggs should be at room temperature so that they don’t solidify the coconut oil while stirring!
- Stir wet ingredients into dry until thoroughly combined
- Add batter evenly to muffin cups and bake until toothpick comes out clean
- Cool for a few minutes and enjoy!
Paleo Carrot Cake Muffins
A delicious grain-free take on carrot cake muffins made with almond flour and arrowroot starch.
- 1 + 1/4 cup almond flour
- 1/4 cup arrowroot starch
- 1/2 cup grated carrots
- 1/4 cup maple syrup use 1/8 cup if you prefer less sweet
- 2 eggs, room temperature
- 2 tbsp coconut oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/8 tsp sea salt
Preheat oven to 350F.
In medium sized bowl, mix together all dry ingredients (flours, spices, and baking soda). In separate bowl, mix together all remaining ingredients (eggs, syrup, oil, and carrot). Eggs should be room temperature so they don't solidify the coconut oil while stirring!
Add wet ingredients to dry and mix well, until smooth.
Divide batter evenly into muffin cups and bake for 20 minutes, until a fork or toothpick comes out clean.
Let cool for 5-10 minutes and enjoy!
Tag me on Instagram @meghanlivingstone with your delicious Paleo Carrot Cake Muffin creations!
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