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. The reason why is because I eat so many carrots that I feel like adding them to my baked goods is a bit too much. (My hands are orange enough as it is!) But, I really needed a carrot muffin for the blog and these Carrot Cassava Flour Muffins helped fill that void.
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 or pizza. 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. Both of my kids and my 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.
Grain Free Carrot Cassava Muffins Healthy Enough For Breakfast
What exactly makes a muffin healthy enough for breakfast? After all, some are basically cupcakes in disguise. Well, these my friend, can definitely be part of a healthy breakfast.
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…
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.
A downfall of many carrot muffin recipes is that they call for brown sugar. But this recipe is sweetened with coconut sugar. It was important to me to make a muffin that tastes good, but doesn’t contain loads of sugar. This recipe uses just 3 tablespoons of coconut sugar, yet is still perfectly sweet and satisfying.
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, 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 and decent enough for breakfast. 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 Healthy Paleo Carrot Muffins
These 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 is my top priority.
So, how to make carrot muffins…
First, gather all the ingredients you need and then preheat your oven to 350 degrees F.
Next, peel and chop carrots into about 1/2 inch “coins”. Then, add them to your food processor along with the eggs. I don’t suggest shredding the carrot, but using a high powered blender instead of a food processor should work. The food processor I have is the 11 cup food processor from Cuisinart. It’s been heavily used for over 4 years and I LOVE it.
After blending the carrots and eggs, add in the remaining ingredients. Blend until the mixture is a consistent, smooth batter.
Lastly, pour the batter into a lined muffin pan and place pan in the middle rack of your oven. Bake at 350 degrees for 15 minutes.
And that’s all it takes! Within about 30 minutes you have fluffy, moist Paleo carrot muffins baked and ready to eat.
These nut free, Paleo muffins would be a fun side to add to your Easter brunch menu. You can’t go wrong with a baked good that tastes great and is actually good for you. To make them more festive, try adding some frosting and pastel colored sprinkles. My kids always love decorating cookies and cupcakes, so that is a fun Easter activity children can get involved in.
If you’re looking for more Paleo recipes containing carrots, I have a few others on my blog:
These moist, fluffy carrot muffins are perfect for a healthy snack or quick breakfast.
- Preheat oven to 350 degrees F.
- Peel and chop large carrot (or use chopped baby carrots). Add to food processor along with eggs. Blend until smooth.
- Add in remaining ingredients. Blend.
- Pour batter into lined muffin pan (about 9-10 full sized muffins) and place pan in the middle rack of your oven.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and cool on cooling rack.
*I recommend weighing the cassava flour, as one cup can vary in weight quite a bit. I use a simple, cheap food scale I purchased from Amazon to weigh my ingredients.
Keywords: carrot muffins, snack, nut free, cassava flour, kid friendly