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Carrot Cassava Flour Muffins (Paleo, Nut Free)

Apr 5, 2019 · 16 Comments

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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.

cassava-carrot-muffins

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.

nut-free-Paleo-veggie-muffins

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.

Paleo-Carrot-muffins-with-cassava-flour

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.

Easy-Paleo-Carrot-Muffins

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.

Healthy-Carrot-Cake-Muffin-Recipe

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!

Grain-Free-paleo-Carrot-Cake-Muffin-Recipe
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Easy-Paleo-Carrot-Muffins

Carrot Cassava Flour Muffins (Paleo, Nut Free)

★★★★ 3.3 from 3 reviews
  • Author: Katie
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 10 muffins 1x
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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

Scale
  • 75g (about ½ cup chopped) raw, orange carrots
  • 3 large eggs
  • ¼ cup water
  • 2 Tbsp avocado oil
  • 1 tsp vanilla extract
  • 1 cup cassava flour, spooned & leveled (145g)*
  • 2 Tbsp honey
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add carrots and eggs to food processor. Blend.
  3. Add remaining ingredients.  Stir with a spatula, then blend.
  4. Pour batter into a lined muffin pan, filling each muffin slot almost to the top.
  5. Place muffins in the oven and bake at 350 degrees for 15-18 minutes**
  6. Remove from oven, cool in pan for 5 minutes, then transfer muffins to a wire cooling rack.

Notes

*I recommend weighing the cassava flour.  I use a simple, cheap food scale I purchased from Amazon to weigh my ingredients.

**15 minutes will result in slightly under-baked muffins.

Keywords: carrot muffins, snack, nut free, cassava flour, kid friendly

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Paleo-Carrot-Muffin-Recipe
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Reader Interactions

Comments

  1. goatsandgreens says

    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 says

      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 🙂

      Reply
  2. Wendy says

    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 says

    February 04, 2021 at 1:19 pm

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

    ★★★★★

    Reply
  4. Hannah says

    February 15, 2021 at 8:31 am

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

    Reply
    • Katie says

      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 says

      March 31, 2021 at 8:32 pm

      I tried the flaxseed egg. It did turn out gummy. I didn’t like it but my husband loves it gummy.

      Reply
      • Katie says

        April 01, 2021 at 1:16 pm

        Thank you for sharing!

  5. Juanita Hess says

    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 says

      March 03, 2021 at 5:48 am

      Hi! Grating the carrots should work too - let me know how they turn out 🙂

      Reply
  6. L says

    November 05, 2022 at 4:17 pm

    Despite following the recipe exactly, these were terrible. They taste only of baking soda (and no I didn't get the measurement wrong). They stuck so badly to the paper that they are inedible. Cassava flour is so expensive here that this was a terrible wast for me, very disappointed.

    ★

    Reply
  7. Carla says

    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 🙂

    Reply
    • Katie says

      November 11, 2022 at 12:38 pm

      I'm so glad you like them!

      Reply
  8. cher says

    February 14, 2023 at 6:43 pm

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

    Reply
  9. cher says

    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 says

      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 🙂

      Reply

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Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

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