Delicious Paleo Carrot Cake Muffins from Allergy Free Alaska
Recipe type: Dessert, Breakfast, Snack
  • 1½ cups blanched almond flour, gently packed
  • ¼ cup coconut flour
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • 4 eggs, at room temperature
  • ¾ cup apple sauce, at room temperature
  • ⅓ cup honey
  • ¼ cup coconut oil, just melted
  • 1 teaspoons vanilla extract
  • 2 cups grated carrots
  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl combine the almond meal, coconut flour, cinnamon, baking soda, nutmeg, ginger, and sea salt.
  3. In a separate mixing bowl, whisk together the eggs, apple sauce, honey, coconut oil, and vanilla.
  4. Carefully stir the wet ingredients into the dry, and mix until just combined. Fold in the grated carrots.
  5. Divide the dough into 15 paper lined muffin tins and then bake for 20 – 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffins from the tins and place on metal racks to cool.
Yields 15 muffins.
Recipe by gfe--gluten free easily at