Carrot Pineapple Paleo Muffins

Carrot Pineapple Paleo Muffins - CookEatPaleo.com

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 cookeatpaleo.com/carrot-pineapple-paleo-muffins

 

Carrot Pineapple Paleo Muffins
 
Serves: 8-9 muffins
Ingredients
  • 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
Instructions
  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.

Comments

  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!

  2. Joanne says

    Not quite sure what I’ve done wrong, the muffins did not rise and they are crispy on top and a soft/chewy texture inside

  3. Joy says

    I made these this afternoon exactly like the recipe, except I used canned crushed pineapple. I pressed the excess juice out of it as much as possible. I was wondering if I could use a natural sweetener without so many carbs? Any suggestions? Otherwise, I have no complaints whatsoever. I put some butter on my warm muffin and was pleasantly surprised. Did I mention this is the first item I’ve baked ‘Paleo?’ Thank you for such a great, first experience!

    • says

      Yay! Congrats on your first paleo baking experience! :)
      I have not tested this recipe with any other sweeteners, but if you do try substituting let me know how it works out.

      • Charon says

        I also dislike almonds & their flour, so could I make it with 1/2 almond & 1/2 rice flour? Or another NUT flour?

  4. Arika says

    So I just made these, but did not add the pineapple. They were dry and crumbly. I did up the carrots hoping it would take the place of pineapple moisture. Can a different flour besides all purpose flour be used? The flavor is good, just way to dry and crumbly. Is there something besides pineapple that can be used?

    • says

      Hi Arika, this recipe is designed for almond flour. All purpose flour is much more absorbent than almond flour and will not work as a substitute for almond flour.

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