Paleo Carrot Muffins

Paleo Carrot Muffins

Who doesn’t love an easy grab and go breakfast? These Paleo Carrot Muffins are the perfect treat for busy mornings. It seems that the world is slowly opening back up and we’re returning to the workplace. Leisurely mornings without the commute will soon be a thing of the past. We’ll also, GASP, have to start wearing real pants again too.

A great deal of us have been practicing our baking skills the past year. I know I have made more baked goods in the last 13 months than ever before. These Paleo Carrot Muffins come together in just a few minutes and utilize those gorgeous Spring carrots that have been everywhere.

What are Paleo Carrot Muffins?

These little flavor bombs are filled with protein from almond flour and fiber from the carrots and raisins. It also feels like you’re eating carrot cake for breakfast. I have always heard that muffins are just cupcakes without frosting, and who wouldn’t want a cupcake for breakfast?! However, these are actually healthy because they are naturally sweetened and have loads of vegetables in them.

I often find myself with an over abundance of carrots this time of year. When I used to get a weekly CSA box from a local farm, I’d get bunches and bunches of carrots in March and April. I’ve learned to love them and have figured out how to put them in just about everything. This recipe is perfect for your carrot back stock!

The ingredient list may look a bit long, but that is only because I am a firm believer in spice layering. A little bit of a lot of spices is much better than a lot of one, at least in my eyes. The rest of the ingredients are pretty much pantry staples, especially for the seasoned gluten free baker.

What ingredients are in paleo muffins?

Carrots: you can use whatever carrots you have on hand. This recipe is great if you have some carrots that have seen better days. When they’re mixed with the lovely spices, you wouldn’t even know that the carrots were on their last leg. You can grate them on a classic box grater or a food processor, whichever is your preference. I do not recommend using pre grated carrots for this. They tend to be too dry, and it’s always best practice to process your own veggies if you can.

Almond Flour: this is my all time favorite gluten free flour to use. Make sure to use almond flour and not almond meal, it can get confusing. If you make your own almond milk, you can use the dried out almond pulp for this recipe. If you were to take this option, I would do 50% almond pulp and 50% fresh almond flour.

Raisins: this is a polarizing ingredient, I know. I happen to be a big fan of raisins. If you’re not, feel free to omit or replace them with another fruit. Small diced apples or pineapple would be fantastic.

Applesauce: I always have a jar of unsweetened applesauce in my refrigerator. It is a great way to add natural sweetness and moisture to paleo baked goods. I especially love it in these muffins, because sometimes carrot cake or muffins lean on the drier side.

Maple Syrup: I love the rich flavor that maple adds to this recipe. I have tried it with coconut sugar and it is good, but not quite as moist or sweet. However, if that’s what you have on hand, it’s still delicious!

Pecans: I almost always have pecans in my pantry and love them in baked goods. Feel free to replace them with whatever nut you have on hand. Walnuts would be a lovely replacement.

Substitutions: to make this vegan, simple use a flax egg to replace the eggs. If you’re not a fan of raisins, replace with another fruit. You can even swap out the carrots for parsnips if that’s your thing. Change up the spices to your own preferences. This recipe is very flexible and forgiving.

These Paleo Carrot Muffins are the perfect pint sized treat for busy weekday mornings. Not only are they portable, but they are filling and feel like a treat.

Looking for more carrot recipes? Check out my Spicy Roasted Baby Carrots or Carrot Top Pesto

six muffins on a cooling rack one with a bite taken out of it

Paleo Carrot Muffins

These paleo carrot muffins are the perfect protein filled breakfast on the go. They are naturally sweetened and are filled to the brim with Spring carrots and raisins.
5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 10


Paleo Carrot Muffins

  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 2 ea eggs
  • 1/4 cup maple syrup
  • 1/4 cup applesauce unsweetened
  • 2 tbsp avocado oil
  • 1 tsp vanilla
  • 3/4 cup carrots grated
  • 1/2 cup pecans or walnuts chopped
  • 1/2 cup raisins


Paleo Carrot Muffins

  • Preheat the oven to 350 degrees and line a muffin tray with 10 papers.
  • In a medium bowl combine the almond flour, baking powder, salt, and spices. Whisk together until combined.
  • In a large bowl whisk the eggs, maple syrup, applesauce, oil, and vanilla until combined.
  • Add the dry ingredients to the wet and stir together until fully moistened and a thick batter forms.
  • Fold in the carrots, nuts, and raisins.
  • Divide the batter evenly amongst 10 lined muffin molds.
  • Bake for 18-22 or until a toothpick comes out clean.
  • Cool for 10 minutes and then remove the muffins from the pan and cool completely on a rack.
  • Enjoy!


These stay fresh for 2 days on the counter or 4 days in the refrigerator. They also last 3 months in the freezer.
To make vegan, use flax eggs.
Feel free to swap out the spices and nuts to your liking.
Keyword dairy free, gluten free, grain free, healthy snack, make ahead, paleo, vegan option

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