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Home » Dietary Preference » Gluten-Free » One-Bowl Carrot Paleo Muffins

One-Bowl Carrot Paleo Muffins

By Taesha Butler October 21, 2020 (Updated November 16, 2022) 13 Comments

Servings12 muffins
Prep Time10 mins
Cook Time22 mins
Jump to Recipe
5 from 3 votes

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!

A muffin tin of carrot Paleo muffins with a bite taken out of one.

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 

  • antioxidants
  • potassium
  • vitamin K
  • sodium
  • phosphorus
  • calcium
  • 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.

Suggested Adaptations

  • 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.

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? 

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Carrot Paleo muffin in a hand. A bite has been taken out of it.
Print Recipe
5 from 3 votes

Carrot Paleo Muffins

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!
Prep Time10 mins
Cook Time22 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Keyword: carrot muffins, dairy-free muffins, gluten free muffins, hidden veggies, paleo muffins
Servings: 12 muffins
Calories: 159kcal
Author: Taesha Butler

Ingredients 

  • 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

Instructions 

  • 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.

Nutrition

Serving: 1muffin | Calories: 159kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 167mg | Potassium: 62mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1822IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

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!

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Filed Under: Dairy-Free, Desserts, Gluten-Free, Grain Free, Meal Prep, Muffins, Paleo Tagged With: carrot

Previous Post: « Baked Pasta with Eggplant
Next Post: Veggie-Loaded Mini Meatloaves »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Recipe Rating




    Comments

  1. Abbey

    February 12, 2019 at 3:06 pm

    Are tapioca flour and tapioca starch different things?

    Reply
  2. Kristy

    February 16, 2019 at 12:07 am

    My daughter is allergic to egg. Do you think a flax egg would be ok or too wet. Egg replacer powder too dry?

    Reply
    • Taesha Butler

      February 26, 2019 at 3:29 am

      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.

      Reply
  3. Sofia

    February 26, 2019 at 2:41 am

    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.

    Reply
    • Taesha Butler

      February 26, 2019 at 3:24 am

      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!

      Reply
      • Britt

        May 18, 2022 at 10:19 pm

        So, you actually meant tapioca starch? The recipe still says tapioca flour.

        Reply
        • Taesha Butler

          May 18, 2022 at 10:36 pm

          They are the same thing.

          Reply
  4. Victoria Orrantia

    March 3, 2019 at 11:33 pm

    Hi, I don’t have tapioca flour, what do you recommend using instead?

    Reply
    • Taesha Butler

      March 14, 2019 at 9:42 pm

      Arrowroot works great as a sub for tapioca!

      Reply
  5. Brittany

    May 5, 2019 at 7:02 pm

    Is there a substitute for the tapioca flour? All I have on hand is almond, coconut, and white whole wheat.

    Reply
  6. Ana

    October 20, 2020 at 9:48 pm

    5 stars
    Love these muffins! Totally the best paleo muffin recipe!

    Reply
  7. Tasha

    October 22, 2020 at 12:38 am

    5 stars
    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.

    Reply
    • Taesha

      October 22, 2020 at 12:57 am

      Thanks Tasha! I am so glad that they are so loved by the whole family!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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