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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.
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5 from 1 vote

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 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 muffins

Ingredients

  • 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

Instructions

  • 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!