Healthy 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. Ice them with coconut yoghurt or cashew cream for a little extra indulgence!
Note: this is an older recipe from the blog (from October 2015) which has been tweaked, refreshed and updated! I reduced the almond flour a little and made a few other minor adjustments to make the muffins more moist and “carrot-y”. 🙂
Around Easter time my carrot cake cravings intensify. It’s pretty hard not to want a slice or three when so many recipes start popping up. How can a humble little veggie make SUCH a great cake! It’s a classic sweet treat. I love a juicy carrot cake studded with crunchy nut pieces and chewy bites of fruit. Lots of grated carrot too of course, it adds so much natural sweetness, moisture and a healthy element to the recipe. (Hey, it’s got veggies in it, riiiiight?)
Now, I think everyone loves the convenience of a muffin, so I thought I’d make some healthy carrot cake muffins. These little beauties are a perfectly portioned way to get your carrot cake fix, plus you can easily freeze and store a few for future carrot cake cravings. Healthy carrot cake muffins, we love you!
Though I’ve just sung the praises of baking muffins, this recipe could also easily be made into cake or loaf if you prefer. Just increase the baking time so the centre is properly cooked through. You can cover the top of the cake if the top starts browning too quickly during baking.
I’ll often just dollop on a little coconut yoghurt before I eat one (I really like Coyo vanilla bean yoghurt, it’s super thick and lush, and sweet without sugar. Not a sponsored mention!). Some other suggestions are:
- Greek yoghurt with a little vanilla extract and cinnamon stirred through;
- Cream cheese;
- Ricotta cheese;
- Cashew cream (soak cashews, drain, blend in a high speed food processor/blender with little vanilla extract, maple syrup and lemon juice).
I really, really love them with cashew cream too, I’m just often too lazy to make it!
Hope you have a wonderful Easter guys. With lots of healthy carrot cake muffins involved, of course 🙂
Healthy Carrot Cake Muffins
- 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
- 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.