These mini carrot muffins are not only adorable, but eggless, gluten free and paleo friendly. They are made with cassava flour, almond butter and lightly sweetened with honey or maple syrup. This is the perfect toddler carrot muffin recipe - mini, free from most allergens and delicious.
I go through phases when it comes to muffins, and lately I've been all about the muffins!
Mostly in miniature form.
I mean, there's nothing cuter than a mini muffin...right? Plus, they're the perfect size for little hands and an easy breakfast addition that everyone enjoys.
So, I'm claiming these as the best mini carrot muffins!
Why You'll Love these Mini Carrot Muffins
- paleo and vegan - free from most common allergens
- easily made nut free - swap the almond butter for sunbutter or tahini to make these nut free carrot muffins
- lightly sweetened - not loaded with sugar like many muffin recipes
- grain free and gluten free - these carrot muffins are made with cassava flour
- egg free - the batter doesn't require any eggs, but these muffins still have a moist, fluffy texture
- dairy free - no butter (or oil)
- easy to make - a one bowl carrot muffin recipe
Ingredients
The combination of cassava flour and almond butter makes these mini muffins dense and moist, yet not gummy. The perfect mini muffin texture! You can find the full recipe for these eggless carrot muffins in the recipe card below, but here's a list of what you need:
- cassava flour - I like cassava flour because it is grain free, gluten free and nut free (checking all those boxes). That being said, you should be able to swap it at a 1:1 ratio by weight for all purpose flour, a gluten free blend or even oat flour. My favorite brand of cassava flour is Otto's Naturals.
- paleo baking powder - I like to make my own paleo baking powder, but any type will do.
- baking soda - for additional fluffiness.
- ground spices - I added cinnamon and nutmeg for flavor, but you can leave either of these out or swap them for another ground spice.
- salt - enhances the flavors.
- almond butter - necessary for the proper muffin texture since these muffins are made without eggs.
- shredded carrot - since these are carrot muffins!
- honey ( or maple syrup) - to sweeten the muffins
- vanilla extract - for flavor
- apple cider vinegar - helps with the texture and rise of the muffins
- water - to thin the batter
How to Make Mini Carrot Muffins From Scratch
The muffin batter is made in one bowl, scooped into a mini muffin pan and baked in the oven for 25-28 minutes. Super simple! Here are the steps:
- First, preheat your oven to 350 degrees F.
- Combine the dry muffin ingredients. Then stir in the wet ingredients. Mix until the batter is well combined - it IS thick!
- Scoop the batter into a miniature silicone muffin pan. Each muffin slot is filled to the brim, which creates a nice dome once the muffins are baked.
- Place the muffins in the oven and bake at 350 degrees for 25-28 minutes.
- Lastly, remove the muffins from the oven and cool in the baking pan for 10 minutes, then transfer them to a wire cooling rack. Right out of the oven, these carrot muffins will be quite soft but they will firm as they cool.
Storage
These muffins don't have any preservatives, additives or stabilizers and they are quite moist. Therefore, storing them in the fridge after a day or two is a must!
Keep these paleo carrot muffins in an airtight container in the fridge and enjoy within 10 days. For longer storage, you can keep them in a baggie in the freezer, up to 2 months. They will lose some of their texture, but should be good once defrosted.
More Mini Muffin Recipes
For more miniature paleo muffin recipes check out these reader favorites:
Mini Carrot Muffins (Eggless, Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 dozen mini muffins 1x
Description
These healthy carrot muffins are eggless, gluten free and paleo friendly. They're the perfect side to breakfast or hand held snack for toddlers.
Ingredients
- ½ cup cassava flour (75g)
- 1 tsp paleo baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup shredded carrot (85g)
- ½ cup unsweetened almond butter
- 2 Tbsp honey (maple syrup for vegan)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup water
Instructions
- Preheat your oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all the dry ingredients. This includes the cassava flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Mix in the wet ingredients. This includes the shredded carrot, almond butter, honey, vanilla, apple cider vinegar and water. The batter IS thick!
- Scoop the batter into a miniature silicone muffin pan. Each muffin slot should contain about 2 tablespoons of batter, making 12 muffins.
- Place the muffins in the oven and bake at 350 degrees F for 25-28 minutes.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes, then transfer them to a wire cooling rack.
- Store in an airtight container in the fridge up to 10 days.
Kristi
What can I use as a substitute for Cassava Flour?
Katie
The best substitute would be a gluten free flour blend. Substituting with a single flour (like almond or coconut) won't work.
Ashtin Kearton
Thank you so much for this recipe! I’ve been trying to find gluten-free dessert recipes that are also egg free. These are soooo good and really satisfied my craving for carrot cake. I used sunbutter and added raisins…perfection
Katie
Oh good! Thank YOU for taking the time to leave a comment - it's so helpful 🙂
Janey
Do you have to use a mini muffin pan or can you use a regular sized muffin pan?
Katie
You can used a regular sized pan but the baking time will most likely increase. I find the mini muffins to bake a little better than regular sized when I'm doing Vegan-Paleo baking.
Rachel
Can we use crunchy peanut butter? We're out of nut/ almond butters...
My mini tin is super mini, like bite sizes, there a size for your mini? Your photos look regular, my silicon muffin looks like yours but photos are hard to judge accurate size. 😊 excited to make these, cassava is usually dry.
Katie
Peanut butter will work instead. And any size mini muffin pan is fine. The one I used has slightly larger slots than some other mini pans, but it's not full sized.
Rachel
Thank you for sharing your recipes. I just found your website, and they look wonderful for my newly grain-free 9 year old (who thinks this is torture!).
Question: the description says nut-free, but almond butter is one of the ingredients... do you think sunbutter would be a decent substitute for the almond butter? Would love to be able to pop a few of these in a lunchbox, but no nuts at school.
Katie
Hi! Thank you 🙂 Sunbutter or tahini should work in place of the almond butter if you need the muffins to be nut free.
Katie
My kids and I love these healthy carrot muffins and we hope you all do too!
Jane
In the picture you show both baking powder and soda - but in the ingredient list just baking powder.
Katie
Ah! Thank you for catching that! I updated the recipe earlier this year and the updated version uses both baking powder and baking soda (like the photo shows). Thanks again!
K
My sister made these and I loved them! Had to sub the almond butter with sun butter due to almond allergies in our family. That worked well. Only weird thing is they turned greenish-blue color by the next morning. I thought it was mold at first, but it doesn't look like mold. It looks like someone put food dye in them. Maybe the sun butter caused that if it isn't happening for those using almond butter?
Katie
The green-blue color is the sunbutter reacting with the baking soda. This happens to all sunbutter baked goods when they cool. Weird, but not mold or harmful to eat 🙂 Glad you liked them!
Kim T.
These were so good! I love that they are so moist and fluffy. I can’t wait to try different mix ins like golden raisins and walnuts.
Katie
I'm so glad you enjoyed them! Those mix-ins sound like great additions to try 🙂