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Carrot Pineapple Muffins (Paleo, Gluten Free, Grain Free)

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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.

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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).

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 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

Print Recipe
5 from 5 votes

Carrot Pineapple Paleo Muffins

These easy paleo carrot pineapple muffins are perfect for breakfast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Baked, Quick and Easy
Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
Servings: 9 muffins
Calories: 213kcal
Author: Lisa Wells

Ingredients

  • 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 or coconut oil, 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 drained

Instructions

  • 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 3/4 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

Easy paleo muffin recipes

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

 

Carrot Pineapple Muffins (Paleo, Gluten Free, Grain Free)
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Filed Under: Breads & Muffins, Breakfast & Brunch, Favorites Tagged With: almond flour, baking, gluten-free, grain-free, vegetarian Posted by: Lisa Wells 47 Comments

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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. πŸ™‚

      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! πŸ™‚
      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

      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

      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

    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

    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 ! πŸ™‚ 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

    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 πŸ™‚ 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

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