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    Home » Breakfast

    Carrot Pineapple Muffins (Paleo, Gluten Free)

    May 14, 2019 Updated: March 15, 2022 by Lisa Wells / 48 Comments

    These carrot pineapple muffins are perfect for breakfast or a quick snack. And they're paleo, gluten-free, grain-free and refined sugar-free.

    Carrot pineapple muffins made with almond flour

    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.

    This post contains affiliate links for your convenience. For more info please read my disclosure here.

    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 muffin pan cups. Be sure to use super fine almond flour for the best texture (I use this one).

    Carrot pineapple muffins

    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 pineapple carrot 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 carrot cake-inspired dessert. And as always, they are gluten-free, grain-free and refined sugar-free.

    More gluten-free, grain-free baking recipes

    • Cranberry Orange Muffins
    • Apple Paleo Muffins
    • Lemon Poppy Paleo Muffins
    • Blueberry Paleo Muffins
    • Paleo Strawberry Muffins

    Carrot Pineapple Paleo Muffins

    These easy paleo carrot pineapple muffins are perfect for breakfast.
    4.59 from 12 votes
    Print Save Email
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 9 muffins
    Course: Breakfast
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
    Author: Lisa Wells

    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 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

    Instructions

    • Preheat oven to 325 degrees and grease or line muffin tin with parchment liners or baking cups.
    • Combine dry ingredients in a large bowl. Whisk wet ingredients together in a medium bowl. Stir the wet ingredients into the dry ingredients mixture 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.

    Nutrition

    Calories: 213kcal Carbohydrates: 14g Protein: 6g Fat: 15g Saturated Fat: 3g Cholesterol: 63mg Sodium: 121mg Potassium: 65mg Fiber: 2g Sugar: 9g Vitamin A: 1860IU Vitamin C: 4.2mg Calcium: 61mg Iron: 1.2mg
    Keyword: carrot pineapple muffins, pineapple carrot muffins
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Heather @ Stuffed Pepper

      May 22, 2014 at 8:55 am

      ooo - these sounds delicious! i think i need to stock up my freezer with some, too.

      Reply
      • Lisa

        May 22, 2014 at 1:27 pm

        Thanks Heather! There's nothing like having a full freezer. 🙂

        Reply
    2. Rachel

      June 09, 2014 at 11:31 am

      can i substitute something for the ghee?

      Reply
      • Elisha

        July 14, 2014 at 9:53 am

        i was wondering the same thing

        Reply
        • Lisa

          July 14, 2014 at 10:48 am

          Rachel & Elisha, you can try substituting coconut oil. It usually works as a substitute for ghee.

          Reply
          • Kim

            February 22, 2020 at 5:07 pm

            I used 1 cup canned crushed pineapple with juice, 2 tsp stevia for low sugar and some walnuts. They were done in 25 min at 325. They came out great! Not too sweet but sweet enough and moist.

            Reply
    3. Achla

      November 26, 2014 at 11:38 am

      is the pineapple necessary for its moisture content, or could it be omitted?

      Reply
    4. Cheryl

      January 04, 2015 at 11:52 am

      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?

      Reply
      • Lisa

        January 07, 2015 at 1:20 pm

        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!

        Reply
    5. clgroove

      January 29, 2015 at 4:06 pm

      Do you think these would turn out if I used an egg substitute like flaxseed or gelatin?

      Reply
    6. Joanne

      February 11, 2015 at 9:03 pm

      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

      Reply
      • Deborah H

        March 19, 2019 at 8:49 am

        I usually add a couple of teaspoons of vinegar to react w the baking side in baked goods that I want to rise

        Reply
    7. Joy

      February 24, 2015 at 8:12 pm

      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!

      Reply
      • Lisa

        February 25, 2015 at 8:51 am

        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.

        Reply
    8. Collene

      March 03, 2015 at 10:03 am

      Am allergic to almonds, can regular flour be used?

      Reply
      • Lisa

        March 04, 2015 at 8:37 am

        Hi Collene, regular flour cannot be substituted for almond flour.

        Reply
        • Charon

          May 18, 2015 at 7:12 pm

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

          Reply
    9. Arika

      April 15, 2015 at 5:32 pm

      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?

      Reply
      • Lisa

        April 16, 2015 at 2:38 pm

        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.

        Reply
    10. Robert

      June 12, 2015 at 5:45 pm

      Can coconut flour replace the almond flour with good results?

      Reply
      • Lisa

        June 14, 2015 at 11:36 am

        Almond flour and coconut flour have very different properties and cannot be substituted for each other. If you prefer coconut flour, try the banana blackberry or lemon poppy muffins.

        Reply
    11. Kaileen Elise

      July 08, 2015 at 6:24 pm

      These look great!! I am curious... what is your method for freezing and reheating the muffins?

      Reply
      • Lisa

        July 09, 2015 at 1:10 pm

        I freeze any muffins that don't get eaten the the day they are baked. To reheat, put the frozen muffins in a cold oven, and set the oven to 300 degrees. The muffins should be thawed and warmed through in 15-20 minutes.

        Reply
    12. Cindy

      August 03, 2015 at 10:42 am

      i just made these and yuuuuuuuuuummmmmmmyyyyyyy. I used can crushed pineapple and squeezed out the juice and it worked great for me. I'm freezing these so I can have some whenever I want.
      Thanks for sharing the recipe.

      Reply
      • Lisa

        February 07, 2018 at 1:14 pm

        5 stars
        Thanks for telling me your method. I would sooner buy a can of pineapple. It's cheaper sometimes.

        Reply
    13. Paleo Moxie

      August 16, 2015 at 7:05 am

      These came out great! I'm not a fan of the carrot cake or muffin taste but my girlfriend loves these and she is a very picky eater. Nice! Thank you.

      Reply
      • Lisa

        August 16, 2015 at 9:06 pm

        Yay! I'm glad she loves them!

        Reply
    14. Lana

      November 02, 2015 at 2:14 am

      this looks really good! I have heard so much about Paleo, but haven't really tried any recipes. YET.

      Reply
    15. Lisa

      November 10, 2015 at 11:30 pm

      Thanks Jamie! Hope you enjoy them!

      Reply
    16. Micaela

      March 04, 2016 at 1:18 pm

      I just made these. I added baking powder and walnuts. Baked for 10 minutes longer on small loaf pans. Delicious, fluffy and moist.

      Reply
      • Lisa

        February 07, 2018 at 1:15 pm

        5 stars
        Oooh walnuts. Never thought of that cos I'm not brave enough on going outside baking recipes. Thanks for the tip.

        Reply
    17. Rebecca

      March 06, 2016 at 10:36 am

      Can oat flour be substituted??

      Reply
      • Lisa

        March 10, 2016 at 10:08 am

        Hi Rebecca, I haven't tested it with oat flour, but generally grain flours and nut flours are not cup for cup substitutes.

        Reply
    18. Laney

      April 12, 2016 at 7:00 pm

      These came out so good! Definitely my fave of all the paleo muffin recipes I've tried. I used coconut oil instead of ghee. I also skipped the honey and added extra pineapple and a few drops of stevia. I topped them with chopped pecans. My husband is super picky and even he loved them!

      Reply
    19. Megan M Tran

      May 24, 2016 at 12:06 pm

      Just made these yesterday and they are sooo delicious! I followed your recipe exactly. Love them!!!

      Reply
    20. Mel

      June 28, 2016 at 11:55 am

      I came across your website for the first time today whilst searching for carrot/pineapple muffins and just had to try making yours. I have to say they are the most successful paleo/ gluten free muffins I've made to date - yummy! I had a rather large muffin tin so only made 6 but they cooked in 25 minutes. Also I added about 1-2 tb of coconut, and 1/2 t of baking powder plus chopped pecans on top as another reader mentioned and it worked a treat. Thank you for a great recipe! I will be making these again and again. I'll check out more recipes of yours now too!

      Reply
      • Lisa

        June 29, 2016 at 5:38 pm

        Yay! I'm glad you found it and you enjoyed the muffins!

        Reply
    21. Rebecca

      July 17, 2016 at 9:32 pm

      I was looking for a paleo recipe to use up a bunch of carrots that I have and pineapple. I made them I mini muffin pans and added a tiny bit of fresh ginger. They smell amazing I can't wait to taste them! Thank you for this recipe!

      Reply
    22. Kaitlin

      April 12, 2017 at 12:48 am

      5 stars
      These were great! I was looking for a carrot zucchini muffin with almond flour and couldn't find one, but this recipe worked well subbing the zucchini for the pineapple. I also left out the honey because I was looking for a more savory veggie focused muffin and I think the zucchini made up for that. Accidentally forgot the lemon juice, so they didn't rise, but they ended up crunchy on the outside and moist on the inside, which I actually like--but I think I'll add apple cider vinegar next time (soon!) and see how that goes. Thanks for the recipe! They were delicious with the alterations, but I can wait to try the original version too--carrots and pineapple sound like a great combo!

      Reply
    23. Rachel

      May 12, 2017 at 9:18 pm

      5 stars
      Just made these and subbed the ghee for one tablespoon of coconut oil. Absolutely delicious!!!!

      Reply
    24. Thomas

      September 02, 2017 at 8:52 am

      Great post! Have nice day ! 🙂 qlgrr

      Reply
    25. Susie Ford

      October 11, 2018 at 12:32 pm

      Do have the nutrition breakdown for these? I am low carb and my hubby more paleo. Thanks.

      Reply
      • Lisa

        October 18, 2018 at 2:38 pm

        Hi Susie, I added the nutrition panel to the recipe above.:-)

        Reply
    26. Melissa

      January 12, 2019 at 2:15 pm

      5 stars
      Hi! Could I sub honey for sweetener instead?

      Reply
      • Lisa

        January 16, 2019 at 10:15 am

        Hi Melissa, I haven't tested this recipe with other sweeteners. If you try it let us know how it turns out!

        Reply
    27. olivia

      May 23, 2019 at 9:13 pm

      Love the ingredients you have used!! they're all something I can have easily find at the stores and they're whole, healthy ingredients 🙂 I'm excited to make these! thank you!

      Reply
    28. Connie W

      August 04, 2019 at 5:02 pm

      Would this recipe work for a loaf pan instead of muffins?

      Reply
    29. Karen

      March 05, 2022 at 11:32 am

      Using crushed canned pineapple, how much would I use? Thanks

      Reply

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