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

Yield: 8-9 muffins


  • 200 grams almond flour (about 2 cups)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/4 cup honey
  • 2 tablespoons ghee, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup finely grated carrots (about 1 large carrot)
  • 1/3 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 3/4 full.
  4. Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.

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