Gluten Free Carrot Muffins/Cupcakes

April 26, 2018



I have fallen in love with using almond flour for baking! This recipe is great for a morning muffin on the go or can be decorated with Coconut Whipped Cream for a tasty dessert!


Gluten Free Carrot Muffins/Cupcakes (Makes 12)



  • 1 1/4 cup blanched almond flour

  • 2 tbsp coconut flour

  • 1/2 tsp baking soda

  • 1/8 tsp salt

  • 1 tsp cinnamon

  • 1 tsp grond ginger

  • 1 tsp ground nutmeg

  • 2 tsp of vanilla powder

  • 2 eggs

  • 1/3 cup coconut oil (melted)

  • 1/3 cup honey

  • 1/2 cup of grated carrots


  1. Preheat oven to 350 degrees

  2. Line muffin tin with paper liners or grease with coconut oil

  3. In a bowl mix all the dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon, ground ginger, nutmeg and vanilla powder

  4. In a separate bowl mix together all the wet ingredients: beating the eggs, melted coconut oil and honey together

  5. Mix the dry ingredients into the wet ingredients using a spatula (I find the spatula works best for mixing almond flour)

  6. Fold in grated carrots

  7. Spoon mixture into the muffin tin

  8. Bake for 20 mins

  9. Let it cool before topping with coconut whipped cream, coconut flakes or maple topping!

  10. Enjoy!


  • If you like more carrots you can add up to 3/4 cup to the batter instead of the 1/2 cup

  • You can add walnuts or raisins to the batter as well

  • I use vanilla powder, but you can also use vanilla extract. Just add it to the wet ingredients instead of the dry










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