Carrot Pineapple Paleo Muffins

Carrot Pineapple Paleo Muffins -

I usually keep my freezer stocked with paleo muffins. I don’t eat them every day, but I like having a quick breakfast or snack that I can grab any time I need it. Since I had no muffins left in the freezer today, it was time to get creative. We had some fresh pineapple and carrots in the fridge, and I was inspired to create these carrot pineapple paleo muffins.

These carrot pineapple muffins are moist, dense, and not too sweet. Completely satisfying for breakfast or a snack — or drizzled with a coconut butter glaze for a quick dessert. And as always, they are gluten-free, grain-free and refined sugar-free.

Carrot Pineapple Paleo Muffins on


Carrot Pineapple Paleo Muffins
Serves: 8-9 muffins
  • 200 grams almond flour (about 2 cups)
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 eggs
  • ¼ cup honey
  • 2 tablespoons ghee, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¾ cup finely grated carrots (about 1 large carrot)
  • ⅓ cup finely diced fresh pineapple
  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and fold in carrots and pineapple.
  3. Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
  4. Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.


P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories, you’ll never wonder what to make.


  1. Cheryl says

    Thanks for the GF recipe using carrots & pineapple as it was just what I wanted this morning. My batch of muffins took substantially longer to bake and I finally upped the oven temperature. Granted, I added more than 1/3 cup of pineapple as I was using up what was left in the refrigerator. But, 325 degrees seems a little low to me for muffins. Is it a standard temp for baking with almond meal?

    • says

      Hi Cheryl, almond flour is less absorbent than other flours so the extra pineapple may have added too much moisture to the batter. I always bake at a slightly lower temperature when working with nut flours and honey so they cook through without overbrowning. Hope this helps!

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