• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It Paleo

  • About
  • By Meal
    • Breakfast
    • Lunch/Dinner
    • Dessert
    • Snack
  • By Diet
    • Allergy Free
    • Egg Free
    • Keto
    • Nut Free
    • No Added Sugar
    • Vegan
    • Whole30
  • By Category
    • Bites/Balls
    • Bars
    • Bread/Muffins
    • Cakes/Cupcakes
    • Chocolates
    • Cookies
    • Crackers
    • Pancakes/Waffles/Crepes
    • Proteins
    • Salads
    • Sides
    • Other
  • Shop
  • Nav Social Menu

Healthy Carrot Muffins (Paleo, Vegan)

Aug 11, 2020 · 4 Comments

These Healthy Carrot Muffins are gluten free, grain free, dairy free, nut free and refined sugar free; making them perfect for anyone following a Paleo and/or Vegan diet.  In addition, these mini muffins are fluffy, but moist, dense and perfect for snacking!

Paleo-carrot-muffin-recipe

I go through phases when it comes to muffins, and lately I've been all about the muffins!

But, mostly in miniature form.  As, there's just something so satisfying about popping a couple gluten free carrot muffins in-between meals.  Or baking a fresh batch for breakfast.  Healthy Vegan breakfast muffins are the best...no?

Anyway, this egg free carrot muffin recipe is so easy to make.  These muffins are healthy, lightly sweetened (but you can add more sweetener if you wish), made with fresh carrots and spiced with cinnamon and nutmeg.

freshly-baked-batch-of-vegan-carrot-muffins

Here's what you need to make them:

Ingredients in Healthy Carrot Muffins

  • cassava flour
  • baking powder
  • cinnamon 
  • nutmeg
  • salt
  • almond butter
  • shredded carrot
  • honey (maple syrup for Vegan)
  • vanilla extract
  • water

The combination of cassava flour and almond butter makes these mini muffins dense and moist, yet not gummy.  The perfect Paleo carrot cake muffin texture!

gluten-free-egg-free-carrot-muffins

How to Make Healthy Carrot Muffins From Scratch

The muffin batter is made in one bowl, scooped into a mini muffin pan and baked in the oven for 25-30 minutes.   Easy peasy!

First, preheat your oven to 350 degrees F.

Next, combine the cassava flour, baking powder, cinnamon, nutmeg and salt in a medium-sized mixing bowl.  Then stir in the remaining ingredients.  Mix the batter until well combined - it IS thick!

carrot-muffin-batter

Scoop the batter into a miniature silicone muffin pan.  Each muffin is about one heaping tablespoon of batter, making 12 muffins.

Next, place the muffins in the oven and bake at 350 degrees for 25-30 minutes. 

Lastly, remove the muffins from the oven and cool to room temperature in the pan.  Cooling in the pan is important, as the muffins continue to set.

inside-bite-of-moist-carrot-muffin

How to Store Vegan Gluten Free Carrot Muffins

These muffins don't have any preservatives, additives or stabilizers and they are quite moist.  So, storing them in the fridge is a must!  They will last well for a week in the fridge.

Paleo Vegan Muffin Recipes

For more easy Paleo and Vegan muffin recipes, check these out:

  • Mini Tahini Banana Muffins
  • Healthy Zucchini Muffins
  • Vegan Tigernut Flour Blueberry

Enjoy!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Paleo-carrot-muffin-recipe

Healthy Carrot Muffins (Paleo, Vegan)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 dozen mini muffins 1x
Print
Pin

Description

These healthy carrot muffins are gluten free, Vegan and Paleo.  They are perfect for breakfast, snack or topped with frosting for dessert.


Scale

Ingredients

  • ½ cup cassava flour (75g)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 cup shredded carrot (85g)
  • ⅓ cup unsweetened almond butter
  • 1 Tbsp honey (maple syrup for Vegan)
  • 1 tsp vanilla extract
  • ¼ cup + 3 Tbsp water

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine all dry ingredients.  This includes: cassava flour, baking powder, cinnamon, nutmeg and salt.
  3. Mix in the wet ingredients.  This includes: shredded carrot, almond butter, honey, vanilla and water.  Stir batter until well combined.
  4. Scoop batter into a miniature silicone muffin pan.  Each muffin is one heaping tablespoon in size, making 12 muffins.
  5. Place the pan in the oven and bake at 350 degrees F for 25-30 minutes.
  6. Remove muffins from the oven and cool in pan to room temperature.
  7. Store in fridge.

Keywords: mini muffins, carrot muffins, carrot cake, egg free, Paleo, Vegan, snack, breakfast

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

healthy-carrot-muffin-recipe

Previous Post: « Coconut Protein Balls (Paleo, Keto, Vegan)
Next Post: Easy Paleo Snacks (the best of 2020) »

Reader Interactions

Comments

  1. Kristi says

    August 11, 2020 at 8:02 am

    What can I use as a substitute for Cassava Flour?

    Reply
    • Katie says

      August 11, 2020 at 8:06 am

      The best substitute would be a gluten free flour blend. Substituting with a single flour (like almond or coconut) won't work.

      Reply
  2. Janey says

    September 20, 2020 at 7:57 am

    Do you have to use a mini muffin pan or can you use a regular sized muffin pan?

    Reply
    • Katie says

      September 20, 2020 at 12:32 pm

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Footer

Privacy Policy

Disclaimer

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Archives

Copyright © 2021 Bake It Paleo on the Seasoned Pro Theme