Paleo Carrot Muffins (Gluten-Free, Dairy-Free)
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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 muffins
- 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
Add-ins (recommended)
- 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!