gfe--gluten free easily

Living gluten free easily by eating real food and a few gf processed foods

Delicious Paleo Carrot Cake Muffins

This post may contain affiliate links. If you purchase through them, your cost will stay the same, but gfe will receive a few cents for every dollar spent. Thanks for supporting gfe!
Pinterest

Today for March Muffin Madness, my dear friend Megan Ancheta of Allergy Free Alaska is sharing her Delicious Paleo Carrot Cake Muffins recipe with us all. I am certain that you are all going to love Megan’s Carrot Cake muffins! They are gluten free, grain free, dairy free, refined sugar free, vegetarian, paleo, and primal.

Delicious Paleo Carrot Cake Muffins. These muffins are so very delicious that nobody will even realize that they're healthy!

Delicious Paleo Carrot Cake Muffins from Allergy Free Alaska

Enjoy learning about Megan and her Delicious Paleo Carrot Cake Muffins (see the whole line-up of bloggers, blogs, and muffin recipes on gfe here).

gfe-march-muffin-madness-225
Megan is a stay-at-home mom to two little girls (Kylie—8, Abbi—-5) who are gluten, dairy, and mostly corn free. Due to psoriatic arthritis, spondylitis, and secondary Raynaud’s phenomenon, Megan follows a gluten-free and whole foods diet in the hopes of slowing down the progression and severity of her autoimmune diseases. (Megan shared some of her personal story here on gfe earlier:  When Giving Up Gluten Is Not Enough.)

She is a homeschooler, the owner of a rambunctious yellow lab named Thor, and the author of her gluten-free and allergy friendly blog, Allergy Free Alaska. When Megan is not attempting to chase her girls, moose out of her yard, or the dog, she is perfecting her gluten-free/allergy friendly recipes for her upcoming cookbook (I can’t wait!), drinking coffee, and spending time with her favorite guy, her husband.

Megan Ancheta Allergy Free Alaska Family Bio Pic

Now I’ll turn it over to Megan for just one moment before we get to what you’re really interested in—her Delicious Paleo Carrot Cake Muffins!

Delicious Paleo Carrot Cake Muffins. These muffins are so very delicious that nobody will even realize that they're healthy!

Thank you, Shirley, for inviting me to participate in March Muffin Madness! Today I’m sharing my recipe for Delicious Paleo Carrot Cake Muffins. My family enjoys these healthy muffins as is, but you could easily dress them up with some refined sugar free icing or coconut whipped cream. They can pass for a muffin or a cupcake, whatever you prefer!

Delicious Paleo Carrot Cake Muffins. These muffins are so very delicious that nobody will even realize that they're healthy!

One of Megan’s Half-Eaten Delicious Paleo Carrot Cake Muffin with Her Ever Present Mug of Coffee!

Delicious Paleo Carrot Cake Muffins Recipe 

Delicious Paleo Carrot Cake Muffins
Print

Delicious Paleo Carrot Cake Muffins

Ingredients

Instructions

  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.

Notes

Yields 15 muffins.

Courses Dessert, Breakfast, Snack

Originally published March 14, 2014; updated August 2, 2018.

Pinterest

Comments

  2. I love these recipes, but I am allergic to almonds! 🙁 Is there any other nut flour I can sub. and not lose something in the end result?

    Reply

  4. Seriously I am gonna put on sooo much weight this month with all of these great muffins…oh well back to the gym 😉

    Reply

  6. Those muffins look delicious, but more importantly, what an adorable mug! (Just kidding, muffins are always more important.) Thanks for sharing the recipe; you were right—anything carrot-cakey is always good! (As long as there are no walnuts—sorry, but to me, that’s just wrong. Raisins or plain all the way.)

    Reply

  11. These look delicious. I wonder if there is enough sweetness without the honey….. Guess I’ll have to try them.

    Reply

  15. YUMMY looking cupcake/muffins. I really like almond flour but not as fond of coconut flour. I like it only has a little of the coconut flour.

    Reply

  22. The muffins/cupcakes look Awesome! Thanks for sharing!
    Oh my gosh, I want that kitchen!!!
    Then, this give-a-way, I would love any of these items!

    Reply

    • You’re welcome, Jeanene! And I had to laugh, because I want that kitchen, too! I wish I could say it was mine. 😉 A sweet friend of a friend opened up her house to my family so we could use her kitchen for pictures. It was amazing! You can’t see them, but there are 2 crystal chandeliers (tasteful ones) hanging from the ceiling. It was so well done, and completely stunning! Thanks for commenting!

      Reply

  23. I just bought a ton of organic carrots from Costco and wondered how I was going to use them up. I will be making these. Thanks for sharing.

    Reply

  24. I am thinking of ways to make these with cream cheese frosting to make them totally unhealthy but in the guise of healthy…

    Reply

  27. Loved your creamy tomato soup recipe and now I’ll have to try this recipe. Love carrot cake and usually make it in individual muffin cups so this will be great. .

    Reply

  29. That coffee cup looks ready to down a scrumptious muffin or two. I’m right there Mr. Owl, maybe if we eat enough we’ll both do better at the eye Doctor’s.

    Reply

  30. I love that kitchen, and I made the carrot muffins and really love them!! Thank you Megan for sharing with us.

    Reply

  38. I have these in the oven now. We don’t eat GF but I cook some treats for our grand daughter-in-law. I really like almond flour but not much for the coconut flour.

    Reply

  48. These were fantastic muffins! My two boys aged 13 and 16 loved them, said they were the best ever. I was surprised because they are not super sweet and usually the kids like the sweet stuff. I will make these again for sure. I found them to be a tad oily but I am not used to baking with coconut oil so maybe that was the reason. It was not a problem though and the plus side was that they stayed moist for a few days. Thanks for sharing this recipe.

    Reply

  51. Hi Megan, I love the carrot muffin idea, carrot cake has been my favorites for quite a long time. And I love that these are grain free. I can’t have any honey, so I would sub stevia and just add a little more applesauce/oil to make up the difference in liquid. I could probably freeze my carrot pulp when I juice carrots and then I would have carrots ready to make muffins 😉

    Reply

    • Hi Paleo Katherine,
      You could try mixing some coconut butter, coconut cream, and maple syrup then add a tiny bit of apple cider vinegar and lemon juice maybe? Just a guess – I’ve never actually tried that before, but if you feel like experimenting, it might be kinda fun (and delicious if it turns out)! 😉
      Megan

      Reply

  56. Thanks for posting the link for the owl mug…something my daughter would like. The muffins look yummy. I’m excited to see so many recipes to try!

    Reply

  64. These look like a wholesome & delicious muffin – definitely adding this one to my list to try, thanks for the recipe! I love using honey in my muffins!

    Reply

  65. I made these in mini cupcakes and some large cupcakes. Then I took some to church for food fellowship. They went over really well. Then the next day I made some “cream cheese frosting” (greek cream cheese, butter, coconut oil and honey) and frosted the remaining ones I had left. I had my mom and daughter for dinner and my mom is always more interested in the desserts than the main dinner. She loved these and took about a dozen of the minis home with her! I did add some chopped pecans, dried apple bits and dried cranberry bits in mine. I will be making these again!!

    Reply

  66. I made these for my husband’s birthday. I didn’t have almond flour so I used a combination of almond meal and cashew flour bc that is what I had on hand. The whole family loved them. We served them along with homemade coconut ice cream. The combination was to die for. We will definitely make these again.

    Reply

    • Patti Patti–Yay!! Love hearing that! 🙂 And what a fantastic combo with your homemade ice cream for sure! Thanks so much for sharing your review with everyone here. I know Megan will be especially pleased! 😉

      Shirley

      Reply

  67. We’re very new to allergy free lifestyle…just a month in. While it can feel a bit overwhelming, you ladies who have done the work have made it much less so. My family is actually eating so much healthier with your amazing recipes! These muffins sound wonderful! Can’t wait to try them next!

    Reply

    • Welcome, Rena! Thanks so much for your kind words! Only a month in and you have discovered the secret! 😉 We absolutely do eat much better when we start making our own allergen-free recipes. Hope you love these muffins from Megan (do check out her blog, too) and will find many more muffin and other recipes here on gfe that will make you and your family happy. 🙂

      Shirley

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *