These paleo carrot muffins are gluten-free, dairy-free, and refined sugar-free. They are moist, healthy, spicy, and perfect for breakfast or a snack on the go.
Muffins are the most versatile baked good. Breakfast? Snack? Dessert? Muffins can fill any void in your day. These deliciously healthy paleo carrot muffins are no exception! Moist, spicy, and subtly sweet, this quick and easy muffin recipe is gluten-free, dairy-free, and refined sugar-free.
Ingredients you need to make these paleo carrot muffins
I am a big supporter of paleo-based eating. I don't follow the diet exactly, but since I am 100% gluten-free, mostly dairy-free, and also legume free, I find myself accidentally eating paleo often.
The thing about paleo baking though is how many ingredients are often required. Since grain-free flours like almond and coconut don't hold as much structure as other gluten-free alternatives like rice flour and starches, a lot of eggs and supplementary ingredients are required to get the perfect texture.
I have to say that I am very happy with the length of the ingredient list required to make these carrot muffins. It is not nearly as long as other recipes I have come across and you probably have a lot of them in your pantry already if you're following a similar lifestyle.
Maple syrup: One of my favourite refined sugar-free, paleo sweeteners. I love the caramel flavour it gives these muffins.
Applesauce: A great oil substitute! Be sure to get unsweetened. Applesauce also adds moisture to these muffins and a great serving of fruit with subtle sweetness.
Dairy-free milk: For more moisture!
Eggs: Several eggs are often required in paleo baking to give the goods some lift. This also adds nice protein to the muffins.
Vanilla extract: To emphasize all the other spicy flavours in these carrot muffins.
Lemon juice: A bit of an odd ingredient, but the acid from a tiny bit of lemon juice will react with the baking soda to give these muffins an extra push to rise.
Shredded carrot: Not sure if this counts as a wet or a dry ingredient, but it's the star of the show! I love how mild the carrot flavour is while adding a great serving of veggies to these health-packed muffins.
Almond flour: This grain-free flour with a soft texture is a staple in paleo baking. It is full of great healthy fats that will leave you feeling satiated after one of these muffins.
Coconut flour: While almond flour cannot hold up enough on its own in this recipe, coconut flour gives these muffins their structure. It is incredibly absorbent and a little goes a long way in paleo baking.
Unsweetened shredded coconut: Adds a nice textural element to these muffins while also helping to bind and absorb.
Cinnamon & nutmeg: Some nice fall spices take these paleo carrot muffins to the next level. Ultimate cozy mood!
Salt: To contrast some sweetness and balance the flavour.
Baking soda & baking powder: Using both leavening agents in this recipe gives these muffins the best chance to rise and create a soft, bouncy texture. The baking soda reacts with the acidic lemon juice to produce gas bubbles, and the baking powder works on its own when mixed with the wet ingredients to give these muffins a push to rise.
Raisins: Now I'm not normally a raisin person, except in these muffins. The contrast of textures really works here. But feel free to omit if you are not a fan.
Chopped walnuts: I like to top these paleo carrot muffins with a sprinkle of chopped walnuts. It adds a nice crunch on your first bite. You could also mix them throughout the batter. There are so many great textural elements in these muffins.
How to make these super easy carrot muffins
The great thing about this paleo muffin recipe is how easy it is to prepare. Mix the wet, mix the dry, mix together, and bake! No seriously - it's just that easy. But let me give you a bit more detail.
First you'll want to preheat your oven to 375° Fahrenheit. Then grab a large mixing bowl and whisk to combine all of the wet ingredients. Shred your carrot, then fold in with a spatula.
In a separate bowl, combine all of the dry ingredients. Add the dry mixture slowly to the wet ingredients and fold gently with a spatula. Include any add-ins you like and fold until there are no more dry spots. Let the batter sit for 3 minutes to thicken and absorb.
Line a muffin tin with paper cups. Fill each cup almost all the way with batter. This recipe should yield approximately 10 muffins. One tip for super smooth muffin tops is to run a metal spoon under cold water, then smooth over the muffin top. Repeat for each muffin, ensuring no batter sticks to the spoon in between.
Then top with chopped walnuts if you wish, and bake for 20-24 minutes until a toothpick comes out clean. Allow the muffins to cool in the pan for 5 minutes before removing and letting them cool completely on a wire rack.
Enjoy on their own, or add a spread of almond butter like I do. I know you'll love them!
These gluten-free, dairy-free, paleo carrot muffins are great for serving a crowd or meal prepping for the week. Whether it’s breakfast, a coffee break, snack, or dessert, these muffins are sure to hit the spot whenever you enjoy them!
Have you made these allergy-friendly carrot muffins? Be sure to leave a comment telling me how much you loved them, and tag me on instagram @livglutenfree! I hope you enjoy as much as I do!
More Gluten-Free Snacks
Paleo Carrot Muffins (Gluten-Free, Dairy-Free)
- ½ cup maple syrup
- ½ cup unsweetened applesauce
- ½ cup dairy-free milk I like to use cashew milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 cup grated carrot this is about 2 large carrots
- 2 cups almond flour
- 3 tablespoon coconut flour
- ½ cup unsweetened shredded coconut
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup raisins
- ¼ cup chopped walnuts sprinkle on top of the muffins before baking
- Preheat your oven to 375°F.
- In a large bowl, whisk together the wet ingredients.
- Switching to a rubber spatula, mix in the shredded carrot.
- In a separate bowl, whisk together the dry ingredients. Gently fold into the wet mixture.
- Lastly, fold in any add-ins like raisins or nuts.
- Line a muffin tray with paper cups and fill almost all the way. This should give you 10 large muffins. Sprinkle the tops with chopped walnuts if you wish.
- Bake for 20-24 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes then transfer the muffins to a wire rack to cool completely. Enjoy on their own or with a spread of almond butter!