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!
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.
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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.