I love how these muffins combine wholesome ingredients with cozy flavors to create something that feels both comforting and light. They bring together the warmth of cake and the simplicity of muffins, making them perfect for breakfast, snack or even a little treat in the afternoon. With grated carrots, almond flour, natural sweetener and warm spices, I found myself sneaking one (or two) with my morning coffee.
Why You’ll Love This Recipe
I’m excited about this recipe because:
It’s incredibly quick and easy to throw together—even on busy mornings.
The flavor mix of carrots and warm spices (like cinnamon) is irresistibly good.
They look inviting with golden tops and flecks of orange carrot — great if guests pop by.
They are versatile: I’ve had them for breakfast, packed them for a snack, and even served them at brunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups almond flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
3 eggs, room temperature
¼ cup coconut oil, melted and cooled
¼ cup honey (or maple syrup)
1 cup finely shredded carrots
Optional: ½ cup chopped pecans and/or ¼ cup unsweetened coconut flakes
Directions
Preheat the oven to 350 °F (175 °C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, mix the almond flour, salt, baking soda, cinnamon and nutmeg.
In another bowl, whisk together the eggs and honey (or maple syrup). Then fold in the grated carrots.
Combine the wet ingredient mixture with the dry ingredients until just mixed — I’m careful not to over-mix so the muffins stay light.
Spoon the batter into the muffin cups, filling about three-quarters full.
Bake for about 20-25 minutes, until the tops are golden and a toothpick inserted comes out clean.
Let them cool slightly (or fully, if storing) before serving or packing away.
Servings and Timing
Makes approximately 12 muffins.
Prep time: ~10 minutes.
Cook time: ~25 minutes.
Total time: ~35 minutes.
Variations
I like to mix things up depending on mood and what’s available:
Add chopped pecans or walnuts for crunch.
Toss in raisins or shredded coconut for extra texture and sweetness.
Use maple syrup instead of honey for a different flavor note.
If I want a spicier profile, I sometimes add a pinch of nutmeg or ginger when mixing the dry ingredients.
Storage/Reheating
I store any leftover muffins in an airtight container at room temperature for up to three days.
For longer storage, I freeze them individually wrapped and when I’m ready I pop one in the microwave for about 15 seconds (or warm in the oven) — they’re just as good when reheated.
If storing in the fridge, they’ll stay for up to a week, though I prefer room temperature for texture.
FAQs
What are Paleo Carrot Cake Muffins?
They’re muffins that follow paleo-friendly guidelines: instead of regular wheat flour and refined sugar, they use almond (or coconut) flour and natural sweeteners like honey or maple syrup. Grated carrots provide moisture and natural sweetness, making them a healthier alternative to traditional carrot cake.
Can I substitute ingredients in this recipe?
Yes. For example, you could use coconut flour instead of almond flour (you’ll likely need to adjust liquid since coconut flour absorbs more). You could also swap the honey for maple syrup or agave nectar. You could add nuts, raisins, or coconut flakes to personalize them.
How should I store Paleo Carrot Cake Muffins?
Store in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins. Thaw or reheat when ready. Refrigeration is possible (up to a week) but may affect texture.
Are these muffins suitable for kids?
Absolutely. They use wholesome ingredients, natural sweetness and are free from refined sugar and grains (if you’re following paleo). I’ve found kids enjoy the flavor and texture, and it can be fun to get them involved in the baking process.
What can I serve these muffins with?
I often serve them with a cup of herbal tea or coffee. They also pair well with some plain Greek yogurt or cottage cheese for extra protein. For a brunch spread I’ll include fresh fruit and maybe a smoothie alongside the muffins.
Conclusion
I’m always happy when I find a recipe that tastes indulgent yet uses ingredients I feel good about—and these Paleo Carrot Cake Muffins deliver just that. They’re moist, flavorful, easy to make and versatile enough for breakfast, snack or treat. I hope you’ll give them a try and enjoy them as much as I do!
These Paleo Carrot Cake Muffins are moist, flavorful and baked with wholesome ingredients like almond flour, shredded carrots, coconut oil and natural sweetener—perfect for a guilt‑free breakfast or snack.
Ingredients
2 cups almond flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
3 eggs, room temperature
¼ cup coconut oil, melted and cooled
¼ cup honey (or maple syrup)
1 cup finely shredded carrots
Optional: ½ cup chopped pecans and/or ¼ cup unsweetened coconut flakes
Instructions
Preheat the oven to 350 °F (175 °C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, mix together the almond flour, salt, baking soda, cinnamon and nutmeg.
In another bowl, whisk the eggs and honey (or maple syrup), then fold in the shredded carrots.
Combine the wet ingredients with the dry ingredients and stir until just mixed—do not over‑mix to keep muffins light.
Spoon the batter into the muffin cups, filling about three‑quarters full.
Bake for about 20–25 minutes, until tops are golden and a toothpick inserted into a muffin comes out clean.
Let the muffins cool slightly before serving or storing.
Notes
Add chopped pecans or walnuts for crunch, or raisins/shredded coconut for extra texture.
Use maple syrup instead of honey for a different sweet note.
For a spicier profile, add a pinch of ginger or extra nutmeg with the dry ingredients.
Freeze individual muffins for longer storage and thaw as needed.
