These carrot cassava flour muffins are soft and moist with a subtle cinnamon and honey flavor. They are made with cassava flour, raw carrots and sweetened with applesauce and raw honey. This muffin recipe is paleo, refined sugar free, gluten free, dairy free and nut free.
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 share these carrot cassava flour muffins with you all.
These muffins are moist, tender and fluffy. They have a mildly sweet flavor with a hint of cinnamon and honey. You can't taste the carrots, but the muffins do have a lovely orange color.
Why You'll Love these Carrot Muffins
- Paleo friendly - gluten free, grain free, dairy free, refined sugar free and made without vegetable oils
- Sweetened with honey and applesauce - no refined sugar here!
- Nut free and gut friendly thanks to the use of cassava flour.
- A great way to sneak in veggies - none of my kids (or carrot-hating husband) noticed the addition of carrots.
These cassava flour carrot muffins are a great way to sneak vegetables into a baked good. My whole family loves the fluffy texture and mild sweetness of these muffins. We enjoy eating them as-is or topping them with almond milk cream cheese, grass fed butter or homemade jam.
Ingredients
Here's a list of what you'll need to make these gluten free carrot muffins:
- raw carrots - large carrots or baby carrots will work
- large eggs - I don't recommend an egg replacement for this recipe, as the muffins will most likely turn out gummy without them. For an egg free cassava flour muffin recipe, check out my vegan cassava flour muffins or mini chocolate muffins.
- unsweetened applesauce - Your applesauce can be plain or flavored with cinnamon
- raw honey - for flavor and sweetness. You may swap the honey for any liquid sweetener, such as maple syrup.
- vanilla extract - for flavor
- cassava flour - I love Otto's cassava flour and use it in all of my cassava recipes.
- baking powder - I either use Otto's grain free baking powder, or make my own paleo baking powder.
- baking soda - needed to make these muffins extra fluffy.
- salt - to enhance the flavor.
- cinnamon - a great flavor addition, but optional
- nutmeg - another great flavor addition, but optional
How to Make Carrot Cassava Flour Muffins
These muffins are made in a food processor or high powered blender. You'll also need a lined muffin pan (paper or silicone liners work) and the required ingredients. Here's what you need to do:
First, preheat your oven to 350 degrees F. Line a muffin pan with 9 paper or silicone muffin liners.
Blend Ingredients in Food Processor
Next, peel and chop carrots into about ½ inch "coins". Then, add them to your food processor. The food processor I own is the 11 cup food processor
from Cuisinart. It's been heavily used for over 10 years and I LOVE it.
Blend the carrots until they are well pulverized. Then, add in the wet ingredients. Blend again, then add in the dry ingredients. Pulse the batter a few times before blending the mixture to a smooth, even texture.
Scoop the batter into your lined muffin tin.
Bake & Cool
Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
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.
Storage
Fully cool the muffins, then place them in an airtight glass container or baggie. Store in the fridge up to one week.
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 Banana Muffins
- Lemon Poppy Seed Muffins
- Blueberry Cassava Flour Muffins
- Chocolate Tahini Muffins
Enjoy!
Print
Carrot Cassava Flour Muffins (Paleo, Refined Sugar Free)
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 9 muffins
Description
These moist, fluffy carrot muffins are made with cassava flour and carrots. This healthy Paleo muffins recipe is nut free, grain free, dairy free and great for breakfast or snack.
Ingredients
- 1 cup chopped raw carrots (150g)
- 3 large eggs
- ½ cup unsweetened applesauce
- 2 Tbsp raw honey
- 1 tsp vanilla extract
- 1 cup cassava flour (145g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin pan with 9 paper or silicone muffin liners.
- Next, peel and chop carrots into about ½ inch "coins". Then, add them to your food processor or high powered blender.
- Blend the carrots until they are well pulverized. Then, add in the wet ingredients. Blend again, then add in the dry ingredients. Pulse the batter a few times before blending the mixture to a smooth, even texture.
- Scoop the batter into your lined muffin tin, filling each muffin slot nearly to the top.
- Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
- 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.
Notes
For best results, measure ingredients by weight (when given).
These muffins are not super sweet. For a sweeter taste, add another 1-2 tablespoons honey.
goatsandgreens
TBH, carrots are my least favorite vegetable - but I like a lot them in muffins and such! This looks good, and the cassava flour is something I need to cook with more frequently.
Katie
Hahah! Oh really?! Well you and my husband have similar taste then. And I love cassava flour - one of my favorites to bake with 🙂
Danielle
If I do not have a muffin tin, could I bake this recipe in a small loaf pan? Thank you!!
Katie
Yes, it will bake in a loaf pan as well. You will most likely have to increase the bake time...I'm guessing 45-55 minutes.
Wendy
I used almost double the carrots because I only had a big one. Also didn't have large eggs so used 4 medium. I did put in 1 tablespoon honey and 1/2 tablespoon stevia. Didn't have the oil required so used coconut oil and added orange zest. Delicious and good consistency!
Katie
My family loves these carrot cassava muffins and hope you will too!
Hannah
Would you recommend a flax egg or agar agar as an egg substitute?
Katie
I think the muffins will turn out gummy without real eggs, but if you try an egg replacer let me know how they turn out! That being said, I do have an egg free carrot cassava flour muffin recipe: Healthy Carrot Muffins
Randie
I tried the flaxseed egg. It did turn out gummy. I didn’t like it but my husband loves it gummy.
Katie
Thank you for sharing!
Niki
Can I use mashed banana instead of apple sauce?
Katie
Yes, that should work!
Juanita Hess
Do you think it would be ok to grate the carrots and add them at the end? I really like the carrots showing up in the recipe! Thank you, these do look fabulous!
Katie
Hi! Grating the carrots should work too - let me know how they turn out 🙂
Carla
Amazing recipe!!!!! I put them in an english muffing mold and I eat it as a sandwich bread. Thank you!!!!! So easy and fast 🙂
Katie
I'm so glad you like them!
cher
Trying to print the recipe but it won't print.
cher
I made these cassava carrot muffins exactly like it says & they were terrific. Thanks so much. I can't however get the recipe to print & was wondering if you could e-mail it to me. Also one picture shows a topping on the muffins. What did you use for that? Thanks so much!
Katie
I'm so glad you like them! That's strange that the recipe isn't printing...I'll try sending it to you. I believe I just topped them with almond butter in these photos 🙂
Kimberly Andersen
Good Morning!
Can I substitute the applesauce with avocado or canola oil ? I want to keep my cake moist and not crumbly but my cassava flour mix does not have any Xanthan Gum . Will my muffins turn out okay without it ?
I have bananas but they are not ripe enough yet and I need to make these cupcakes today for my sister's graduation. Thanks in advance!
Katie
Hi! The cassava flour I use doesn't have xanthum gum either - it's not needed for this recipe. The applesauce not only provides moisture, but sweetness. I think swapping it with oil would be too much oil. If you have to swap the applesauce, then I think yogurt or mashed banana would work best.