Healthy Almond Flour Carrot Cake Muffins
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 muffins
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Calories
209 kcal
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Course
Baked Goods
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Cuisine
American
Healthy Almond Flour Carrot Cake Muffins
Description
The recipe blends ripe mashed bananas with almond flour as the primary base, replacing traditional wheat flour to produce a denser but tender muffin. Ground cinnamon and shredded coconut provide subtle warmth and texture, while baking powder allows the muffins to rise and become fluffy. Incorporating grated carrot, dried cranberries (or raisins), and chopped walnuts or pecans introduces freshness, sweetness, and crunch.
Baking at 350°F heats the batter evenly, creating golden-brown tops and a soft interior once cooled. These muffins don't require frosting but can be paired with cream cheese if desired. Their blend of ingredients offers a balance of flavors and textures without added refined sugars.
Let muffins cool fully before removing liners to prevent sticking and ensure the crumb holds together. They can be enjoyed as a nutritious breakfast option or a midday snack to boost energy.
Ingredients
- 3 banana mashed (about 1 1/2 cups, large, ripe
- 2 egg large
- 2 cups almond flour Super Fine
- 1/2 tsp salt sea salt
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup coconut unsweetened, shredded
- 1 cup carrot about 1 large carrot, grated
- 2/3 cup dried cranberries or raisins
- 2/3 cup walnut chopped, raw, or pecans
Instructions
- If making the Vegan Cream Cheese Frosting, do so ahead of time (the cashews will need to soak for 12 hours, just as a heads up for planning purposes!)
- Preheat the oven to 350 degrees F and line a muffin pan with muffin papers, or spray the holes with cooking spray.
- Mash the bananas in a mixing bowl until creamy (it's fine if there are still some chunks).
- Whisk in the eggs until the mixture is well-combined.
- Add the almond flour, sea salt, baking powder, ground cinnamon, and shredded coconut and stir well to combine.
- Stir in the raisins (or dried cranberries), chopped walnuts, and grated carrot until everything is evenly distributed throughout the batter.
- Transfer the batter to the muffin pan, filling the holes ¾ of the way up (or do as I do and fill them all the way up).
- Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the tops are golden-brown.
- Allow muffins to cool completely before peeling the papers off to eat them. (Note: frost them after they have cooled, if desired!)
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 209kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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