Almond Flour Carrot Muffins are ultra soft with a tender crumb and loaded with finely grated carrots, walnuts and raisins. A simply irresistible gluten free and dairy free muffin recipe!
If you are looking for more muffins made using almond flour, try my almond flour banana muffins or the almond flour blueberry muffins recipe.
These almond flour carrot muffins taste just like a soft and fluffy the carrot cake without eggs, but are still healthy enough to eat for breakfast or snack.
Made using ground almonds, they are studded with plenty of grated carrot, chopped walnuts and golden raisins, they are delicious and full of warm cinnamon flavor.
Carrots add natural sweetness, outstanding color and additional moisture! No pineapple, coconut or apple here.
To shred carrots, I recommend using the fine side of a box grater. This allows them to cook very soft in the short baking time and mostly melt into the muffin and adding just the right amount of sweetness.
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👩🍳 Why our recipe?
- Mildly sweet
- Packed with grated carrots and walnuts
- Exceptionally soft, light and moist texture
- Gluten-free, Dairy-free, Low carb and Protein-rich
Featured comments
From Kylie: ⭐️⭐️⭐️⭐️⭐️ "These are the best. My whole family love them. I’ve been making a batch every couple of days for the last month!!😀. Time to try some of your other muffin recipes😂😂"
From Kara: ⭐️⭐️⭐️⭐️⭐️ "I didn’t have walnut on hand, so I used rolled oats and they turned out great! I can’t wait to make these again."
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Scroll down to the recipe card below for full information on ingredients and amounts.
- Carrots: Do not use pre shredded carrots that you buy from the grocery store which are dry and have no moisture in them. They will stay stringy instead of softening during baking. Peel and grate whole carrots yourself at home using the fine side of your box grater.
- Almond flour: Use super fine variety and not meal, as in all almond flour recipes.
- Sugar: White sugar not only sweetens the muffins, but also helps in the flavor of the key ingredients shine through.
- Eggs: Use standard large eggs. It is essential for binding the gluten free flour.
- Cinnamon: In an attempt not to over power the flavor profile, I held back on the flavoring and used only ground cinnamon for this almond flour carrot muffin recipe.
- Oil: When making breakfast muffin recipes with flavorful ingredients, I find using flavorless oils such as vegetable or corn oil lets those main ingredients shine. As an added bonus, oil keeps the baked good very moist and tender when compared to using butter.
- Baking powder - It offers the much needed lift and adds that extra boost to yield a fluffy texture.
Variations
- Spices - Feel free to add freshly grated nutmeg and ground ginger for warmth and depth of flavor along with cinnamon.
- Nuts - Switch up the nuts and use toasted, chopped pecans instead of walnuts.
Recipe tips
- Use super fine almond flour and not almond meal.
- Grate the carrots using the small holes of your box grater and not coarse side! It allows them to cook soft and almost melt into the muffin while it’s baking.
- Use toasted pecans instead of walnuts.
More muffin recipes to try:
Almond Flour Carrot Muffins
Ingredients
Dry ingredients
- 2 ½ cups almond flour super fine
- ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet ingredients
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
Additional ingredients
- 1 ½ cups finely grated carrots (packed)
- ¼ cup + 2 tablespoons finely chopped walnuts (plus more for topping)
- ¼ cup golden raisins
Instructions
- Pre heat oven to 350°F (177°C). Line a standard muffin pan with 12 paper liners and set aside.
- Add all dry ingredients in a medium bowl and whisk to combine.
- Add all wet ingredients into another larger bowl and whisk until thoroughly combined.
- Stir in the combined dry ingredients with a rubber spatula, until just combined.
- Stir in finely grated carrots, walnuts and raisins.
- Evenly divide batter into the prepared pan and sprinkle more chopped walnuts on top.
- Bake for 27 to 30 minutes or until a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completely.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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Ebony
This was absolutely delicious! A great framework for me to work with what I had. Here are some edits I made: subbed for mostly coconut sugar with just 1/4 c of white sugar. I used avocado oil, regular raisins and carrot pulp (leftover from juiced carrots). The flavor was amazing! It was probably more moist then it should have been because pulp is a bit wetter but I didn’t mind one bit.
Maria Doss
Happy to hear hun, Maria
Kylie
These are the best. My whole family love them. I’ve been making a batch every couple of days for the last month!!😀. Time to try some of your other muffin recipes😂😂
Maria Doss
That’s so great to hear, so glad you loved them - Maria ♡
Manajemen
Is it good if the muffin is given a mixture of raisins?
Maria Doss
Hi Manajemen, The recipe includes golden raisins (pls find in additional ingredients along with carrots and walnuts). Have a fantastic week - Maria
Ann
Baking these this evening 🤤 the only change for me will be honey instead of sugar. These sound AMAZING!
Ann
That is the truth... These muffins are delicious 😍Thank you
Marjolein
As I was out of almond flour, I made these with hazelnut flour - delicious!! Thank you for the lovely recipe 😘
Maria Doss
Glad you liked it hun, have a great day - Maria
Rema
These were excellent! I subbed the oil with unsweetened applesauce, used pistachio flour instead of almond flour, and blended 16 soaked deglet dates with the eggs instead of sugar. These muffins are good cold or toasted. Thank you!
Maria Doss
Happy to hear hun, the subs sound delicious! Have a wondeful day - Maria
Kara
I didn’t have walnut on hand, so I used rolled oats and they turned out great! I can’t wait to make these again.
Maria Doss
GLad to hear that, have a great day hun - Maria
Michelle
would I be able to use bananas as the sugar substitute? I am going on a cleansefor 4 weeks and cant have any type of sweetener. not honey or maple syrup either. thank you.
Maria Doss
Hi Michelle, I don't this recipe will work with bananas. However, here's a almond flour muffins recipe that I found online without any added sweetener - https://www.hellospoonful.com/almond-flour-banana-muffins-no-added-sugar/. Hope it helps, Maria
diana loreens
Excellent blog!
You did amazing job.
Maria Doss
Thanks hun
connie
I’m sorry to rate it so low, but these muffins were too oily, though i followed the recipe as written. I ended up tossing them out?? I would definitely use less oil.
Maria Doss
Hi Connie, I'm really sorry to hear that it felt too oily for you. I truly appreciate your feedback—it means a lot. We'll definitely take a closer look at the recipe and see how we can adjust it to use less oil. Have a wonderful day - Maria