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Almond Flour Carrot Cake Muffins

Almond Flour Carrot Muffins are Gluten Free, Dairy Free and Flourless – Soft, Tender, Ultra-Moist and loaded with finely grated carrots, walnuts and raisins. Great for breakfast or homemade snack any time!

Love muffins? Check out other popular muffin recipes include Blueberry Sour cream Muffins, Mini Banana Yogurt Muffins, Orange and Almond Muffins, Eggless Banana Muffins, zucchini Lemon Muffins or Sweet Potato Muffins.

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gluten free carrot muffins on a wire rack.

Muffins are fairly easy to make, delicious with the addition of fruits or vegetables, ready in about 30 minutes, freezer friendly and made with endless flavor profiles.

These carrot muffins have all the flavors of carrot cake but made much healthier for breakfast or quick guilt-free snack. They are soft, tender, loaded with finely grated carrots, walnuts, raisins, not overly sweet and taste amazing. I have began baking with both almond flour and almond butter for the nutrition value and my family prefer them when compared to regular goodies.

Moist & Tender – THE SECRET

There are several tricks in the recipe that guarantees a ultra-tender muffin

  1. Absence of gluten in almond flour
  2. Vegetable oil instead of butter
  3. Water and grated carrots adds moisture
  4. Good fats from almond flour


Almond four is rich in vitamin E, magnesium, protein, low in carbohydrates, healthy fats and fiber. Naturally gluten free and wheat free, it may help in lowering LDL cholesterol and blood pressure.

Carrots are rich in beta carotene that is converted into vitamin A, biotin, vitamin K1, potassium and B vitamins. Being a good source of fiber, it may reduce the risk of cancer, improve eye health and aid in weight loss.

Walnuts are rich in antioxidants, significantly high on omega-3 fat which may help in lowering heart disease, reduce inflammation, and supports in maintaining a healthy weight.

Eggs add more protein.

Almond flour carrot Muffins

  • Made with almond flour instead of refined flour
  • Gluten Free
  • Dairy Free
  • Grain Free
  • Healthy and Nutritious
  • Easy to prepare
  • Moist and tender
  • Not overly sweet

Main ingredients

Flour – Super fine almond flour

Sugar – Regular white granulated sugar

Carrots – Wash, peel and grate using the fine grater

Nuts – Chopped walnuts

Raisins – Golden raisins

Fat – Vegetable or canola oil

Leavenings – Baking powder which gives rise and fluffiness

Egg – Cold or room temperature

Flavorings – Vanilla extract, Cinnamon and Salt

ingredients needed.

How to make

Grate carrots – Wash carrots, pat dry and peel the skin. Using the fine side of a grater, grate carrots finely.

Whisk dry – Whisk almond flour, sugar, baking powder, cinnamon and salt together in a bowl.

Whisk wet – Whisk eggs, vegetable oil and water together in a larger bowl.

Finish batter – Mix dry into wet ingredients and then fold in grated carrots, chopped walnuts and raisins. Evenly divide batter into paper lined muffin pan and sprinkle more chopped walnuts on top.

Bake – Bake in a pre heated 350 degree oven (or 177 degree Celsius) for about 30 minutes.

Expert tips

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.

Be sure to measure the almond 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.

Where can I buy almond flour? Almond flour is widely available in all major US grocery stores and Amazon. We like to buy ours from Costco and store in the refrigerator to extend the shelf life.

Substitutions / Variations

Nuts – Replace walnuts with toasted and chopped pecans or chopped toasted almonds.

Dried fruits – Use dried cranberries instead of raisins.

Spice – Skip vanilla. Add freshly grated nutmeg, ground ginger along with Cinnamon.

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.

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.

Can I omit the eggs?

I have tried this recipe using flax eggs but wasn’t happy with the result. So, we recommend not skipping eggs.

More recipes with carrots:

carrot walnut muffins all ready to be baked.

How to store muffins?

Leftover muffins can be stored in a covered container at room temperature for about 2 days. We recommend freezing the muffins if stored longer than that.

How to freeze muffins?

Place cooled gluten free carrot muffins made with almond flour in a large zip lock bag, seal and freeze for up to a month. Simply place desired number of muffins at room temperature overnight.

Can I use other gluten free flours instead?

The recipe is created specifically for almond flour and has not been tested with other flours. So, we do not recommend using other flours.

a hand holding a cross section of carrot muffin.

More Baked Goods with Almond Flour:

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almond flour carrot muffins piled high.

Almond Flour Carrot Cake Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Almond Flour Carrot Muffins are Gluten Free, Dairy Free and Flourless – Soft, Tender, Ultra-Moist and loaded with finely grated carrots, walnuts and raisins. Great for breakfast or homemade snack any time!


Dry ingredients

Wet ingredients

  • 2 eggs, large
  • 1/4 cup + 2 tablespoons vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Additional ingredients


  1. Pre heat oven to 350°F (177°C). Line a standard muffin pan with 12 paper liners and set aside.
  2. Add all dry ingredients in a medium bowl and whisk to combine.
  3. 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, 1/4 cup plus 2 tablespoons walnuts and raisins.
  4. Evenly divide batter into the prepared pan and sprinkle more chopped walnuts on top.
  5. 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.


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 Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 80mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 2g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Thursday 26th of May 2022

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

Friday 27th of May 2022

Happy to hear hun, Maria

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