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Healthy Carrot Muffins (Gluten Free, Paleo, Vegan)

  • 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 gluten free, Vegan and Paleo.  They are perfect for breakfast, snack or topped with frosting for dessert.


  • 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.

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