Description

These moist and fluffy carrot cake muffins are made without any flour, making them a perfect gluten-free treat for spring. Packed with grated carrots, warm spices, and a hint of citrus, they’re a healthier twist on classic carrot cake.

Ingredients

Scale

For the Crust:

For the muffins:
2 cups almond flour
1/2 cup coconut sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3 large eggs
1/4 cup melted coconut oil
1 tsp vanilla extract
1 tbsp orange zest
1 1/2 cups finely grated carrots
For the topping (optional):
1/4 cup chopped walnuts
1 tbsp maple syrup
1/2 tsp cinnamon

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together almond flour, coconut sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat eggs, then mix in melted coconut oil, vanilla extract, and orange zest.
Add wet ingredients to dry ingredients and stir until just combined.
Fold in grated carrots until evenly distributed.
Divide batter evenly among muffin cups, filling each about 3/4 full.
If using topping, mix walnuts, maple syrup, and cinnamon in a small bowl, then sprinkle over muffins.
Bake for 20-25 minutes until golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra moisture, add 1/4 cup crushed pineapple (drained). Store in an airtight container for up to 3 days or freeze for longer storage. These taste even better the next day as flavors develop!