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    Home ยป Paleo

    Carrot Cassava Flour Muffins (Paleo, Refined Sugar Free)

    Published: Apr 4, 2024 ยท by Katie

    Jump to Recipe·Print Recipe

    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.

    Moist and fluffy carrot muffins made with cassava flour.

    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.

    Holding a muffin with a bite out of it to show the inside texture.

    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
    Ingredients needed to make carrot cassava flour muffins.

    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 ยฝ 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.

    Process of making carrot muffins in a food processor.

    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.

    Top view of baked muffins on 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
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    Moist and fluffy carrot muffins made with cassava flour.

    Carrot Cassava Flour Muffins (Paleo, Refined Sugar Free)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
    • Author: Katie
    • Prep Time: 10 min
    • Cook Time: 25 min
    • Total Time: 35 minutes
    • Yield: 9 muffins
    Print Recipe
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    Description

    These moist, fluffy carrot muffins are made with cassava flour and carrots.ย  This healthy Paleo muffins recipe is nut free, grain free, dairy free and great for breakfast or snack.


    Ingredients

    Scale
    • 1 cup chopped raw carrots (150g)
    • 3 large eggs
    • ยฝ cup unsweetened applesauce
    • 2 Tbsp raw honey
    • 1 tsp vanilla extract
    • 1 cup cassava flour (145g)
    • 1 tsp baking powder
    • ยฝ tsp baking soda
    • ยผ tsp salt
    • 1 tsp cinnamon
    • ยผ tsp nutmeg (optional)


    Instructions

    1. Preheat your oven to 350 degrees F. Line a muffin pan with 9 paper or silicone muffin liners.

    2. Next, peel and chop carrots into about ยฝ inch "coins".ย  Then, add them to yourย food processor ย or high powered blender.ย 

    3. 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.

    4. Scoop the batter into your lined muffin tin, filling each muffin slot nearly to the top.

    5. Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.

    6. 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.ย  For a sweeter taste, add another 1-2 tablespoons honey.

    Did you make this recipe?

    Share a photo and tag us โ€” we can't wait to see what you've made!

    Pinterest image for carrot muffins with cassava flour.
    « Healthy Coconut Pecan Cookies (Paleo, Vegan)
    Healthy Plantain Flour Bread (No Yeast, Gluten Free) »

    Reader Interactions

    Comments

    1. goatsandgreens

      April 05, 2019 at 7:26 am

      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.

      Reply
      • Katie

        April 05, 2019 at 12:51 pm

        Hahah! Oh really?! Well you and my husband have similar taste then. And I love cassava flour - one of my favorites to bake with ๐Ÿ™‚

        Reply
      • Danielle

        January 13, 2025 at 6:23 pm

        If I do not have a muffin tin, could I bake this recipe in a small loaf pan? Thank you!!

        Reply
        • Katie

          January 14, 2025 at 6:51 am

          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.

    2. Wendy

      January 21, 2021 at 8:15 am

      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!

      Reply
    3. Katie

      February 04, 2021 at 1:19 pm

      My family loves these carrot cassava muffins and hope you will too!

      Reply
    4. Hannah

      February 15, 2021 at 8:31 am

      Would you recommend a flax egg or agar agar as an egg substitute?

      Reply
      • Katie

        February 15, 2021 at 12:38 pm

        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

        Reply
      • Randie

        March 31, 2021 at 8:32 pm

        I tried the flaxseed egg. It did turn out gummy. I didnโ€™t like it but my husband loves it gummy.

        Reply
        • Katie

          April 01, 2021 at 1:16 pm

          Thank you for sharing!

      • Niki

        August 24, 2024 at 6:53 pm

        Can I use mashed banana instead of apple sauce?

        Reply
        • Katie

          August 24, 2024 at 7:21 pm

          Yes, that should work!

    5. Juanita Hess

      March 02, 2021 at 9:46 pm

      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!

      Reply
      • Katie

        March 03, 2021 at 5:48 am

        Hi! Grating the carrots should work too - let me know how they turn out ๐Ÿ™‚

        Reply
    6. Carla

      November 10, 2022 at 5:50 pm

      Amazing recipe!!!!! I put them in an english muffing mold and I eat it as a sandwich bread. Thank you!!!!! So easy and fast ๐Ÿ™‚

      Reply
      • Katie

        November 11, 2022 at 12:38 pm

        I'm so glad you like them!

        Reply
    7. cher

      February 14, 2023 at 6:43 pm

      Trying to print the recipe but it won't print.

      Reply
    8. cher

      February 17, 2023 at 9:01 am

      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!

      Reply
      • Katie

        February 17, 2023 at 12:39 pm

        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 ๐Ÿ™‚

        Reply
    9. Kimberly Andersen

      December 13, 2024 at 10:52 am

      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!

      Reply
      • Katie

        December 13, 2024 at 12:08 pm

        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.

        Reply

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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