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!
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, additional moisture and tastes incredible in a muffin form. And, these almond flour carrot muffins are all about the carrots! No pineapple, coconut or apple here.
With a super moist and tender crumb that's cake like, an outstanding taste from walnuts and golden raisins, these almond flour carrot muffins are wholesome, with most of the flavor coming from finely grated carrots and gluten free flour creating an even more tender bite.
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.
If you are a fan of carrot walnut cake, you will love these almond flour carrot muffins. I hope that you give these treats a try soon! You'll love how flavorful they are with a phenomenal tenderness that's truly satisfying.
Why this recipe works?
I have used several tricks in this almond flour carrot muffin recipe for creating an exceptional softness! With a high fat content, almond flour naturally makes baked goods light and moist. Finely grated carrots melts into the the muffin enriching the muffins with flavor, color and taste! Using oil instead of butter and a dash water assures the texture I was aiming for!
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.
- 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.
- 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.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Add granulated white sugar along with super fine nut flour in a bowl.
- Add baking powder, salt and ground cinnamon.
3 & 4: Whisk all ingredients together until evenly combined.
5. Add eggs, vanilla extract, vegetable oil and water into a larger bowl and mix until thoroughly combined.
6. Add the combined dry ingredients and stir until thoroughly incorporated.
7 & 8: Mix in finely grated carrots, chopped walnuts and golden raisins.
Tip: 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.
Bake: Divide batter evenly into a paper lined muffin pan, sprinkle additional chopped walnuts on top and bake in a preheated 350 degree oven for 27 to 30 minutes. This recipe makes 12 muffins and can be easily halved to make 6 muffins (refer photos below).
- How to store: Cool the almond flour carrot muffins completely and then transfer them to an air tight container and store for up to 2-3 days at room temperature.
- How to freeze: I like to flash freeze these delicate guys before transferring them into baggies. Transfer cooled muffin pan into the freezer and let freeze for about 2 hours. Gently remove all the frozen ones and transfer them into a freezer safe zip lock bag and freeze for up to a month. Let thaw to room temperature before serving.
- Use super fine variety and not almond meal. The latter will yield a much denser muffin since it contains the skin as well.
- Want a smaller batch? Simply halve the recipe to make 6 muffins.
- Be sure to measure the flour by spooning flour into the measuring cup (not scooping it with the measuring cup) and then scraping off excess using the side of a butter knife.
- Do not use pre shredded carrots. Make sure to grate the carrots fine and not coarse.
We have tested this recipe with both cold and room temperature eggs and it doesn’t make a big difference. So, use whatever you have on hand.
Eggs are a key ingredient in binding and giving structure especially to gluten free baked goods. So, we recommend not skipping eggs.
Wash carrots and peel the skin off using a vegetable peeler. Using a box grater on the finest grating option, grate the carrots to measure the required quantity.
More muffin recipes to try:
Almond Flour Carrot Muffins
- 2 eggs large
- ¼ cup + 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 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 almond flour mixture with a rubber spatula, until just combined. Stir in finely grated carrots, ¼ cup plus 2 tablespoons 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.
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.
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