Almond Flour Carrot Muffins

Almond Flour Carrot Muffins are ultra soft, moist with a tender crumb and loaded with finely grated carrots, walnuts, and raisins. They are gluten-free, dairy-free, low-carb, flourless, and grain-free!

Course Breakfast

Cuisine American

Keyword almond flour carrot muffins, carrot muffins with almond flour, gluten free carrot cake muffins, gluten free carrot muffins

Prep Time 10

Cook Time 30

Total Time 40

Servings Muffins

Calories 236kcal

Author Maria Doss

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.

Video

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