• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
KITCHEN @ HOSKINS
  • Easter recipes
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Easter recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Muffins / Quick Breads

    Almond Flour Carrot Muffins

    Published: Mar 27, 2023 by Maria Doss · This post may contain affiliate links · 8 Comments

    • Share!
    Jump to Recipe

    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!

    4 carrot muffins on a blue board.

    These almond flour carrot muffins taste just like a soft and fluffy carrot cake, 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 like this gluten free banana muffin recipe.

    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.

    Jump to:
    • Why this recipe works?
    • Ingredients
    • Variations
    • How to make?
    • Storing instructions
    • Helpful tips
    • Recipe FAQs
    • More muffin recipes to try:
    • Almond Flour Carrot Muffins

    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!

    Ingredients

    ingredients needed for the carrot muffin recipe.

    Scroll down to the recipe card below for full information on ingredients and amounts.

    1. 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.
    2. Almond flour: Use super fine variety and not meal.
    3. Sugar: White sugar not only sweetens the muffins, but also helps in the flavor of the key ingredients shine through.
    4. Eggs: Use standard large eggs. It is essential for binding the gluten free flour.
    5. 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.
    6. 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.
    7. 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.

    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.

    2 photo collage of adding dry ingredients into a glass bowl.
    2 photo collage of whisking dry ingredients in a glass bowl.
    1. Add granulated white sugar along with super fine nut flour in a bowl.
    2. Add baking powder, salt and ground cinnamon.

    3 & 4: Whisk all ingredients together until evenly combined.

    2 photo collage of stirring all ingredients for carrot muffin batter in a glass bowl.

    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).

    a hand sprinkling chopped walnuts in a muffin pan.

    two hands holding a hot baked 6 cup muffin pan with grey kitchen towels.

    2 hands peeling a carrot muffin.
    two hands holding a split carrot muffin.

    Storing instructions

    • 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.

    Helpful tips

    • 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.

    Recipe FAQs

    Should the eggs be at room temperature? 

    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.

    Can I omit the eggs?

    Eggs are a key ingredient in binding and giving structure especially to gluten free baked goods. So, we recommend not skipping eggs.

    How to shed carrots for muffin?

    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.

    4 baked carrot muffins on a blue board.

    More muffin recipes to try:

    • half eaten orange muffin on a small stand.
      Orange Almond Muffins
    • baked persimmon muffins
      Persimmon Muffins
    • lemon blueberry muffins on a muffin pan garnished with blueberries and lemon slices
      Lemon Blueberry Muffins with Sour Cream
    • baked banana muffins in air fryer basket.
      Air Fryer Banana Muffins

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipes

    almond flour carrot muffins piled high.

    Almond Flour Carrot Muffins

    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!
    4.7 from 17 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 Muffins
    Calories: 129kcal
    Author: Maria Doss

    Ingredients

    Dry ingredients

    • 2 cups + ½ cup almond flour super fine
    • ¾ cup sugar
    • 1 teaspoon + ½ teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon salt

    Wet ingredients

    • 2 eggs large
    • ¼ cup + 2 tablespoons vegetable oil
    • 2 tablespoons water
    • 1 teaspoon vanilla extract

    Additional ingredients

    • 1 and ½ cups finely grated carrots
    • ¼ cup + 2 tablespoons chopped walnuts plus more for topping
    • ¼ cup golden raisins
    Prevent your screen from going dark

    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 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.

    Notes

    Use super fine almond flour 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.
    Make sure to grate the carrots fine and not coarse.

    Nutrition

    Serving: 1muffin | Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 80mg | Fiber: 1g | Sugar: 15g

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    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.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    « Yogurt Sauce
    Chicken Broccoli Alfredo »

    Reader Interactions

    Comments

    1. Ebony

      May 26, 2022 at 3:37 am

      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.

      Reply
      • Maria Doss

        May 27, 2022 at 1:10 pm

        Happy to hear hun, Maria

        Reply
    2. Manajemen

      February 04, 2023 at 2:49 pm

      Is it good if the muffin is given a mixture of raisins?

      Reply
      • Maria Doss

        February 06, 2023 at 1:36 am

        Hi Manajemen, The recipe includes golden raisins (pls find in additional ingredients along with carrots and walnuts). Have a fantastic week - Maria

        Reply
    3. Ann

      February 06, 2023 at 10:22 pm

      Baking these this evening 🤤 the only change for me will be honey instead of sugar. These sound AMAZING!

      Reply
      • Ann

        February 07, 2023 at 1:19 am

        That is the truth... These muffins are delicious 😍Thank you

        Reply
    4. Marjolein

      February 14, 2023 at 8:42 am

      As I was out of almond flour, I made these with hazelnut flour - delicious!! Thank you for the lovely recipe 😘

      Reply
      • Maria Doss

        February 14, 2023 at 3:25 pm

        Glad you liked it hun, have a great day - Maria

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

    Easter recipes

    • carrot fries on a white plate.
      Air Fryer Carrots
    • 2 square marbled pancakes with berries on a white plate.
      Sheet Pan Pancakes
    • chocolate coconut nest treats on a blue board.
      Easter Nests
    • PHOTO COLLAGE OF 4 DISHES.
      20 Dinner Ideas for Lent

    New Recipes

    • 2 white bowls with quinoa porridge topped with blueberries.
      Quinoa Porridge
    • pasta, chicken and broccoli in a white round plate with black fork.
      Chicken Broccoli Alfredo
    • a spoonful of creamy white sauce above a grey bowl.
      Yogurt Sauce
    • a hand cutting a piece from a cake slice using a fork.
      Almond Flour Cake
    • white tray with assembled shrimp tacos.
      Buffalo Shrimp Tacos
    • a hand holding half a chocolate muffin above a muffin pan.
      Nutella Muffins

    Footer

    Copyright © 2022 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    115 shares