Delicious and easy to make in one bowl, these Carrot Paleo Muffins are going to dazzle your tastebuds! Full of nutrient dense carrots, almonds and other amazing ingredients, but these surprisingly fluffy and soft muffins are naturally gluten free and dairy-free!
Carrot Paleo Muffins
Carrots is one of my go-to veggies for easy veggie-loading.
Not only are they easily accessible year round in most places, but they last forever in your crisper and go so well in many things, sweet and savory alike!
I really love adding carrots to all the thing. Meatloaves, smoothies, salads and most definitely baked goods!
And of course muffins! Carrots not only add nutrients to a muffin, but moisture and natural sweetness to boot! Which is why these carrot Paleo muffins are the bee’s knees!
Health benefits of carrots
According to the USDA Nutrient Data, these root vegetables are also a a great source of
- vitamin K
- vitamin C
- vitamin B6
So yeah, lets keep veggie-loading our foods with awesome sauce carrots! And these Paleo muffins are rocking a full cup of them!
Why almond meal?
Almonds are also nutritional powerhouses! I really love baking with almond butter or meal/flours since almonds are a rich source of vitamin E, magnesium, iron and oodles of other nutrients! More bang for your muffin buck!
Plus, with all that protein and healthy fat from almonds, these Carrot Paleo Muffins I find that these carrot Paleo muffins tend to stick to my bones until lunch instead of me looking for a snack a few hours later like traditional muffin recipes.
Why these Carrot Paleo Muffins are so good!
- Easy to make! One bowl and a muffin tin is all you need.
- Perfect for breakfast, snack or even a dessert! Veggie-loading for all the meals!
- Full of good-for-you carrots. A full cup goes into these muffins, offering up nutrients, moisture, and natural sweetness.
- Naturally gluten free and dairy-free for those who need that.
- Sweetened with maple syrup or honey, and just 1/4 cup at that!
- Soft. Many Paleo muffins are on the dense side, but these muffins are perfectly fluffy.
- Make great leftovers. Make a batch now, pop them in the fridge and enjoy them for days to come.
- Play with the sweetness! My family prefers baked goods that are not overly sweet, but if you like the sweeter side of life, feel free to play with the honey/maple syrup in this recipe! Up the amount of sweetener to 1/3 cup if you like or reduce it for a slightly sweet muffin.
- Add chocolate chips for an extra fun sweet treat the kiddos (and grown-ups) will go crazy for.
- Top with raisins. Raisins and carrots are a flavor match made in heaven, so those go great in these Paleo muffins too!
- Freeze some to enjoy later or for a grab-and-go breakfast on a busy morning.
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Other Paleo muffin recipes you are going to adore…
- Chocolate Zucchini Paleo Muffins
- Paleo Almond Butter Blueberry Zucchini Muffins
- Lemon Paleo Muffins
- Healthy Chocolate Muffins (with butternut squash)
- Chocolate Chip Paleo Pumpkin Muffins
- Apple Cinnamon Paleo Muffins
Did you try this veggie-loaded muffin recipe and now you’re hungry for more?
Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!
Carrot Paleo Muffins
- 2 tablespoons coconut oil, melted or avocado oil
- 2 eggs room temperature
- ¼ cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened almond milk
- ¼ teaspoon sea salt
- 1 ½ cups almond flour
- ¾ cup tapioca flour or arrowroot flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup shredded carrot
- Preheat your oven to 350º F and line a 12-hole muffin tin.
- In a medium bowl, combine oil, eggs, maple syrup/honey, vanilla, almond milk. Whisk together.
- Add remaining ingredients, except for the carrots. Stir until batter is smooth.
- Fold in carrots.
- Portion out the batter between the lined muffin holes.
- Bake for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from oven and let cool for 20 minutes before enjoying.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Are tapioca flour and tapioca starch different things?
My daughter is allergic to egg. Do you think a flax egg would be ok or too wet. Egg replacer powder too dry?
I haven’t found a great egg-replacement for these nut butter based kind of recipes. Flax hasn’t worked for me in the past.
I was also thinking about whether you’re using tapioca starch or flour (cassava?). I tried these with cassava flour and the texture was quite different from what’s pictured. They still tasted good but needed more liquid for me. Also wondering about the baking soda… are you sure you didn’t mean baking powder? I’m imagining that 1 tsp. of baking soda in a batter with no acid may taste weird.
Tapioca starch! A silly typo that I appreciate you catching! I’ll fix that!
As for the baking soda, I can see your concern. However, I’ve made these multiple time and haven’t noticed them tasting funny at all. Adding 1 1/2 tsp of apple cider vinegar to the recipe would certainly offer the acid!
So, you actually meant tapioca starch? The recipe still says tapioca flour.
They are the same thing.
Hi, I don’t have tapioca flour, what do you recommend using instead?
Arrowroot works great as a sub for tapioca!
Is there a substitute for the tapioca flour? All I have on hand is almond, coconut, and white whole wheat.
Love these muffins! Totally the best paleo muffin recipe!
I’ve made these five times in the last month for my family. They’re that easy, quick, delicious and healthy! My toddler, baby, husband and I all love them.
Thanks Tasha! I am so glad that they are so loved by the whole family!