An easy healthy carrot muffin recipe with raisins and walnuts that's gluten-free and dairy-free. Inspired by classic carrot cake, these simple muffins are made with almond flour for the perfect texture.
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These carrot raisin muffins are perfect for breakfast. Split open, toasted, and slathered with ghee, the flavor reminds me of raisin bread.
The almond flour gives them the perfect texture and the batter is thick enough to keep the raisins and carrots evenly distributed throughout the muffins. Using almond flour keeps these carrot muffins gluten and grain free.
Like my carrot pineapple version, these muffins play off the ingredients in carrot cake. You could even frost them with coconut butter for a not-too-sweet breakfast cupcake.
Ingredients needed
- almond flour - be sure to use super fine blanched almond flour like this almond flour for the best baking results
- walnuts
- raisins
- cinnamon
- baking soda
- fine sea salt
- eggs
- shredded carrots
- honey
- coconut oil
- apple cider vinegar
How to make them
- These almond flour muffins bake in a medium-low oven (325 degrees) since the almond flour and honey will make them brown more quickly. Start by preheating the oven and greasing or lining the muffin pan. Parchment liners are best to keep the muffins from sticking.
- Using the traditional muffin method, combine the dry ingredients in a large mixing bowl. Then whisk the wet ingredients in a medium mixing bowl and stir in the carrots. Stir the wet ingredients into the dry ingredients.
- Using a large scoop, scoop the batter into the muffin cups and bake until lightly browned and a toothpick inserted in the center comes out clean (about 20 - 25 minutes).
Bake these healthy carrot raisin muffins this weekend and have breakfast ready to go during the week.
More easy gluten-free muffin recipes
- Walnut Muffins with Olive Oil & Honey
- Blueberry Muffins
- Lemon Poppy Seed Muffins
- Easy Apple Muffins
- Zucchini Chocolate Chip Muffins
Carrot Raisin Walnut Muffins
Ingredients
- 200 grams almond flour about 2 cups
- ¼ chopped walnuts
- ¼ cup raisins
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 3 eggs
- 1 cup shredded carrots
- ¼ cup honey
- 2 tablespoons coconut oil melted
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 325 degrees and grease or line muffin tin.
- Combine almond flour, walnuts, raisins, cinnamon, baking soda, and salt in large bowl. Combine eggs, carrots, honey, coconut oil, and apple cider vinegar in medium bowl. Stir wet ingredients into dry ingredients.
- Use a large cookie scoop to fill muffin cups ¾ full.
- Bake for 20 - 25 minutes, until lightly browned and toothpick inserted in center comes out clean.
Jesica says
These look so delicious, the only ingredient I'm missing is the carrots but I can't wait to make some! This is my first holiday season eating grain free and paleo baking is a much needed emotional crutch while everybody around me is swapping cookies 🙂 Thanks for sharing such yummy looking recipes!
Lisa says
Thanks Jesica, hope you enjoy them! I love baking for the holidays, too. Here are some great paleo cookie recipes. 🙂
Natalie says
Is it supposed to be pretty dry before you bake it? I followed the exact recipe and it's very dry and crumbly. Not sure if I should put it in the oven like this!?
Lisa says
Hi Natalie, the batter should be moist like a thick muffin batter.
Maria says
Oh my goodness!!
These are good!! Not overly sweet. I'm enjoying them-- thanks for the recipe.
They rock!
Stephanie says
These are so great! I've made them in the past and want to make them again for Mother's Day brunch this weekend. I'm wondering if anyone has a suggestion for an ingredient to replace the eggs? Thanks!
Gillian says
Flax or chia "eggs"? e.g., https://www.alphafoodie.com/how-to-make-a-chia-egg/
Adding psyllium husk and/or replacing a bit of the almond flour with chickpea flour might help too . . . experimentation required!
Lisa says
I just made these. I enjoyed them. Good texture. Next time I’ll add more spice, they were a little on the bland side. Probably double the cinnamon and maybe add some ginger or nutmeg.
Lisa says
I'm glad you enjoyed them, Lisa!
Shonagh says
I made these today for the first time and followed the recipe exactly but I added 1/2 cup of raisins and the muffins are delicious!! Very satisfying, what a great recipe!