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Grain-Free Carrot Cake Muffins

Grain-Free Carrot Cupcake Muffins

5 from 1 vote
Course: american
Cuisine: American
Keyword: carrot cake muffins
Author: Tara Tan
Paleo, gluten-free carrot super-moist carrot cake muffins with lots of carrots, walnuts, and pumpkin seeds in every bite.
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  • 1 1/4 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ginger powder
  • 2 eggs at room temperature
  • 1/3 cup olive oil or sub with coconut oil, melted
  • 1/3 cup pure maple syrup or sub with honey /coconut sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup grated carrots packed
  • 2 tablespoons pumpkin seeds
  • 1/4 cup chopped walnuts


  • Preheat your oven to 175 degrees C. Lightly grease a muffin tray with baking spray or line with muffin cup liners. If using liners, spray with baking spray to keep the muffins from sticking too much.
  • In a bowl whisk the flour, baking soda, salt, cinnamon, ground ginger, nutmeg.  And in another bowl combine the wet ingredients--eggs, olive oil, maple or honey, and vanilla extract.  Combine the dry ingredients into the wet ingredients and mix with a spoon.
  • Fold in the grated carrots, pumpkin seeds and walnuts.  Scoop batter into each muffin cup, filling about 2/3 full.  Bake for 17-20 minutes or until a skewer comes out clean.  Transfer to a wire rack to cool. 
  • To serve, you can top with cream cheese, greek yogurt or nut butter.
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