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Healthy Paleo Carrot Cake Muffins

Paleo Carrot Cake Muffins bursting with spice, carrots and crunchy walnuts. Made with a blend of cashew flour (or almond flour) and tapioca flour for a super soft grain-free/gluten-free muffin. Lower in sugar too!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 217 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry Ingredients
  • 2.33 cups blanched almond flour or cashew flour
  • 1/3 cup tapioca flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground nutmeg
  • 1/4 teaspoon all spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder*
  • 1/2 teaspoon fine sea salt
Wet Ingredients
  • 2 large eggs
  • 1/2 cup unsweetened applesauce or 1 small banana, pureed*
  • 2 tablespoons coconut sugar see notes
  • 3 tablespoons maple syrup
  • 2 tablespoons avocado oil or light olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup Finely shredded carrots
  • 1/2 cup chopped walnuts

Instructions

    Cup of Yum
  1. Preheat oven to 350º F; spray muffin pan with oil and set aside.
  2. Mix dry ingredients: In large bowl sift cashew or almond flour (if possible) with tapioca flour. Whisk in baking soda, spices and salt. Set aside.
  3. Mix wet ingredients: In medium bowl whisk together eggs, applesauce (or banana puree) and coconut sugar (if using). Add in maple syrup, oil, apple cider vinegar and vanilla. Whisk until combined.
  4. Combine: Add wet ingredients into large bowl of dry ingredients. Stir until almost combined then add in shredded carrots and chopped walnuts. Batter will be somewhat thick and very wet.
  5. Bake: Evenly disperse batter (I use my medium cookie scoop) into greased muffin pan, filling about 2/3 full. Bake for 15-20 minutes, or until inserted toothpick comes out clean. Muffins should rise slightly and have golden edges.
  6. Cool: Allow muffins to cool in pan for 10-15 minutes before using butter knife to gently remove. Transfer muffins to cooling rack to cool completely.
  7. Store muffins in airtight container at room temperature, 2-4 days. Enjoy!

Notes

  • Tested with both cashew flour and blanched almond flour; either will work. If making your own cashew flour, just make sure you don't over-process so the flour remains fine and not clumped.
  • This recipe was originally made without baking powder, but after testing again I find the addition of it does help get a better lift. Feel free to omit if you need to based on dietary needs. Or make your own baking powder if you follow a strict paleo diet.
  • If using banana, blending into a puree is best.
  • Feel free to omit coconut sugar f you don't have much of a sweet tooth. But the maple syrup factors into the liquid ratio so don't omit that. You can sub agave or honey if needed
  • nutrition approximate; calculated with blanched almond flour and with added coconut sugar.

Nutrition Information

Serving 1muffin Calories 217kcal (11%) Carbohydrates 13g (4%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Cholesterol 31mg (10%) Sodium 241mg (10%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 217

% Daily Value*

Serving 1muffin
Calories 217kcal 11%
Carbohydrates 13g 4%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Cholesterol 31mg 10%
Sodium 241mg 10%
Fiber 3g 12%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.