clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Carrot Muffins (Eggless, Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 dozen mini muffins 1x


These healthy carrot muffins are eggless, gluten free and paleo friendly.  They're the perfect side to breakfast or hand held snack for toddlers.


  • 1/2 cup cassava flour (75g)
  • 1 tsp paleo baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup shredded carrot (85g)
  • 1/2 cup unsweetened almond butter
  • 2 Tbsp honey (maple syrup for vegan)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 cup water


  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, apple cider vinegar and water.  Stir batter until well combined.
  4. Scoop batter into a miniature silicone muffin pan.  Each muffin contains about 2 tablespoons of batter, making 12 muffins.
  5. Place the pan in the oven and bake at 350 degrees F for 25-28 minutes.
  6. Remove muffins from the oven and cool in pan for 10 minutes, then transfer to a wire cooling rack.
  7. Best stored in fridge up to one week.