These carrot pineapple muffins are perfect for breakfast or a quick snack. And they're paleo, gluten-free, grain-free and refined sugar-free.
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 didn't have any muffins left in the freezer, 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.
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Carrot Pineapple Muffins
Carrot and pineapple is a classic combination. These almond flour muffins are not too sweet so they are perfect for breakfast or snacking. They also freeze beautifully so you can stock your freezer with these fruit and veggie muffins.
The key to making these gluten-free muffins is finely grating the carrots so they cook through by the time the muffins are baked. It's also important to drain the pineapple well after chopping it so your muffin batter isn't too wet.
Using almond flour for this recipe makes the batter thick enough to stand up to the carrots and pineapple---and keep everything from sinking to the bottom of the muffins. Be sure to use super fine almond flour for the best texture (I use this one).
How to freeze almond flour muffins
Like most grain-free baked goods, these muffins are best when they are fresh-baked. But luckily muffins freeze beautifully and are easy to thaw and reheat! Just let them cool completely and freeze them in a pyrex container or a silicone bag (see my favorite non-toxic food storage options here).
For breakfasts on the go, just grab a muffin out of the freezer. If you take them to work, you can thaw them at room temperature or with just a few seconds on low in the microwave. My favorite, however, is to way to reheat them is in the oven (or toaster oven). Just place the frozen muffins in a cold oven---no need to preheat---and set it to 300 degrees. They should be thawed and reheated in 10-15 minutes, depending on what type of oven you use.
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.
More gluten-free, grain-free baking recipes
Carrot Pineapple Paleo 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 or coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup finely grated carrots about 1 large carrot
- ⅓ cup finely diced fresh pineapple drained
- Preheat oven to 325 degrees and grease or line muffin tin.
- Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and fold in carrots and pineapple.
- Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
- Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.