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Healthy Carrot Cake Muffins, muffins clustered together on a marble surface, half iced with coconut yoghurt

Healthy Carrot Cake Muffins

A healthy recipe for gluten free carrot cake muffins made with almond flour and coconut flour. Grain free and paleo, these maple syrup sweetened muffins make a tasty snack.
5 from 17 votes
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Course: Healthy Baking
Cuisine: dairy free, freezer friendly, gluten free, grain free, paleo, vegetarian
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12 muffins

Ingredients

  • 100 grams almond flour - 1 cup
  • 55 grams coconut flour - 1/2 cup
  • 2 tsp baking powder (gluten free)
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg - increase to 1 tsp if you want a more noticeable nutmeg flavour
  • 200-250 grams carrots about 2 medium-large carrots, or 3 smaller ones
  • 4 eggs
  • 100 grams overripe banana - 1 large overripe banana, weighed without the skin
  • 85 mL maple syrup - 1/3 cup, (or sub another liquid sweetener)
  • 60 mL coconut oil measured melted - 1/4 cup
  • 2 tsp vanilla extract
  • 3/4 cup walnuts roughly chopped
  • 3/4 cup sultanas

Instructions

  • Preheat your oven to 170 C and prepare a 12-cup muffin pan (lightly grease with coconut oil, olive oil or butter, or use patty cake liners). FYI, my muffin pan capacity is 1/2 cup per muffin hole.
  • Grate the carrots and set aside. Mash the banana into a puree and set aside.
  • In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, cinnamon and nutmeg. Add in the grated carrot and stir again.
  • In a separate bowl, whisk the eggs. Add the banana puree, maple syrup, coconut oil and vanilla into the eggs and whisk again.
  • Pour the wet ingredient mix into the dry mix and stir until you have a thick batter. Stir through the chopped walnuts and sultanas.
  • Divide the mixture evenly between the muffin holes. You can fill the muffin holes up as they don't rise too much. Smooth the tops over with a spoon or use your fingertips to press the batter in a little (as it will be very thick from the coconut flour).
  • Bake for approximately 35 minutes or until the tops are dark golden brown and the centre feels firm to touch.
  • Remove from the oven and allow to cool in the tin for 15 minutes before placing on to a wire rack to cool completely. Store in an airtight container in the fridge, or freeze for a longer life.

Notes

*Icing suggestions: whipped coconut cream, coconut yoghurt, Greek yoghurt , ricotta, cream cheese or cashew cream are all delicious choices. Sprinkle with extra cinnamon and chopped nuts.
*Storage time: they will last up to a week in the fridge without icing, but icing them may give them a shorter shelf life depending on what you use. These muffins freeze really well and will keep for three months, but again the type of icing you use may affect the time.
*Mix it up: swap the walnuts to pecans or macadamia nuts, or swap the sultanas for chopped up dried dates or figs. Yum!
 
 
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