Carrot Cassava Flour Muffins (Paleo, Nut Free)

These simple Carrot Cassava Flour Muffins are the best Paleo carrot muffins! They are nut free (made with cassava flour), nutritious, lightly sweetened and perfect as a breakfast side or healthy snack.

You know, sometimes I think I should be ashamed of the lack of carrot recipes on my blog. Haha! 

I mean, carrots ARE my favorite vegetable. But, when it comes down to it, I very rarely include them in my baking.  Why? Because I eat so many carrots that I feel like adding them to baked goods is a bit too much.  (My hands are orange enough as it is!) 

But, a blog without a delicious carrot muffin recipe seems like a crime. So I'm thrilled to shar these Carrot Cassava Flour Muffins with you all.

Paleo Carrot Muffins Anyone Will Love

Fun fact: did you know that my husband hates carrots.  Well, plain carrots.  He'll eat them in baked goods or when I add them to savory dishes like meatballs. Good news, he did approve of these muffins.  Although, was reluctant to do so knowing carrots were involved!

These cassava flour carrot muffins are a great way to sneak vegetables into a baked good.  My kids and husband enjoyed their flavor and texture. 

Carrot muffins are perfect for picky eaters as a nutritious snack or on-hand breakfast if you prep them for the week ahead.

Grain Free Carrot Cassava Muffins that are Actually Healthy

What exactly makes a muffin healthy enough for breakfast?  (After all, some muffins are basically cupcakes in disguise.)  Well, my friend, these can definitely be part of a healthy breakfast.

These muffins are:

• Paleo: grain free, dairy free, refined sugar free
• made with real, raw carrots for a nutritious boost
• contain healthy avocado oil - no vegetable oil, no butter
• sweetened with honey - no brown sugar
• nut free & gut friendly - made with cassava flour

Made with Carrots

First off, my recipe for Paleo carrot muffins contains real, raw carrots.  Adding vegetables to any sort of baked good automatically ups it's nutritional content.  But of course, just adding vegetables to a dish doesn't mean it's healthy.  So, let's cover a few more ingredients...

Contain Avocado Oil

Next, these nut free carrot muffins are made with healthy avocado oil.  Avocado oil has a relatively high smoke point.  Meaning, it bakes well (and cooks well) at high temperatures and retains more of it's nutrients than many other oils. 

Adding avocado oil to baked goods increases the moisture content.  Also, this oil has a fairly neutral taste so it doesn't affect the flavor of what you're baking.

Sweetened with Honey

A downfall of many carrot muffin recipes is that they call for brown sugar.  But this recipe is sweetened with honey. 

It was important to me to make a muffin that tastes good, but doesn't contain loads of sugar.  This recipe uses just 2 tablespoons of honey, yet is still perfectly sweet and satisfying.

Made with Cassava Flour

And lastly, these grain free carrot muffins are made with cassava flour.  Cassava flour is made from the cassava (or yuca) root.  It is peeled, dried and ground into a fine, relatively tasteless flour that bakes nearly the same as all purpose flour.  Because this flour is grain free and nut free, it is easier to digest than many other flours.

In conclusion, all of the above mentioned ingredients are what make my recipe for Carrot Cassava Flour Muffins healthy enough for breakfast or a well-rounded Paleo snack.  They pair well with side of almond milk yogurt and frozen berries, a simple spoonful of nut butter or as a side to bacon and eggs.  Pretty much whatever it is you're having for breakfast, these would be a healthy addition.

How to Make Carrot Cassava Flour Muffins

These nut free, gluten free carrot muffins don't take much effort to make.  Which, can pretty much be said of all my recipes!  I don't have the luxury of spending hours upon hours in the kitchen.  As, I'm a busy, full-time mama and keeping my house in order and my kids occupied are my top priorities.

So, how to make carrot muffins...

First, gather all the ingredients you need and then preheat your oven to 350 degrees F.

Blend Ingredients in Food Processor

Next, peel and chop carrots into about ½ inch "coins".  Then, add them to your food processor along with the eggs.  The food processor I own is the 11 cup food processor from Cuisinart.  It's been heavily used for over 6 years and I LOVE it.  

After blending the carrots and eggs, add in the remaining ingredients.  Stir the mixture with a spatula, then blend until the mixture is a consistent, smooth batter.

Pour Batter into Lined Muffin Pan

Pour the batter into a lined muffin pan, filling each muffin slot nearly to the top. (Making 10 muffins).

Bake & Cool

Place the muffins in your preheated oven and bake at 350 degrees for 15-18 minutes. 15 minutes will result in very moist, slightly under-baked muffins (like the ones in these photos). If you prefer the muffins fully baked, then keep them in the oven longer.

After baking, remove the muffins from the oven and let them rest in the pan for 5 minutes. Then, transfer them to a wire cooling rack.

And that's all it takes!  Within about 30 minutes you have fluffy, moist Paleo carrot muffins baked and ready to eat.

More Paleo Muffin Recipes Using Cassava Flour

Looking for more muffin recipes that use cassava flour? Take a look at these reader favorites:

• cassava flour zucchini muffins
• mini chocolate muffins with cassava flour
• vegan raspberry banana muffins
• blueberry cassava flour muffins

Enjoy!

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