Recipe: Easy Grain–Free Carrot Muffins

Recipe: Easy Grain–Free Carrot Muffins post image

Although they are marketed as healthy, the carrot muffins that you can buy in the markets is anything but. They have that bright orange color from food coloring and are filled with loads of refined sugars and rancid vegetable oils. Add in the nauseatingly sweet cream cheese fillings and I just want to retch. Here is a recipe for gluten and grain-free carrot muffin that IS truly healthy.

Stop reading those labels and start making your own homemade snacks for your kids. This version is quick and easy to make with ingredients you should have in your pantry. You can whip this up in ten minutes and make a bunch of extras for the rest of the week!


Easy Grain–Free Carrot Muffins




  1. With the grate attachment to the food processor, grate the carrots (about 6 – 8 medium sized), measure in measuring cup and set aside
  2. Break the eggs in a separate bowl and add to the processor (remove any shells)
  3. Gently melt the ghee or butter and add to food processor
  4. Add the honey, vanilla and carrots and mix well
  5. Add the almond flour, baking soda, salt, and spices and mix
  6. Add the coconut flour — add a bit less, mix and check the consistency of the batter — if it is too liquidy, add the rest of the coconut flour. Coconut flour will suck up the liquid with just a small amount so add it with caution
  7. Mix together
  8. Add the raisins last and just mix — if you want small pieces, add the raisins with the carrots
  9. The batter should be somewhat thick
  10. Taste the batter – you may like it sweeter – if so, add some more honey or a few drops of stevia, but don’t forget the raisins add to the sweetness (as well as the carrots)
  11. Using a tablespoon spoon 2 heaping tablespoons of batter into each muffin cup
  12. Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean — if is needs more heat but is brown enough, cover with a piece of parchment paper for another 5 – 6 minutes — but be aware that the paper could ignite so be watchful
  13. Cool on a rake
  14. Pack extras in a freezer safe container for future snacks
  15. I usually make two batches of batter (separately) and bake two muffin tins at once


Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 12 muffins

Here is my recipe for grain-free carrot cake that is slightly different, a little more complex and fantastic!

Here is a video/recipe for dairy-free whipped coconut cream that you can use as a topping.

 Shared at: Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, GLuten Free Friday, Fight Back Friday


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Leave a Comment

  • Mich March 10, 2014, 5:50 am

    Aha! I’ve been snacking on supermarket carrot muffins for two weeks now with the impression that it will help me lose weight or maintain it as it is at the very least. Never again!

  • Cassidy @ Cooking Gluten (& Dairy) Free March 10, 2014, 9:11 am

    These look amazing!! Thanks for the recipe 🙂


  • sabrina March 10, 2014, 9:39 am

    Yes! Totally agree with you….our kids need to be eating homemade goodies, especially those with food sensitivities like mine! Thanks for this great recipe…pinning it!

  • K March 10, 2014, 9:09 pm

    These look absolutely divine; I’ll have to try them ASAP. AND I love that dish—”Let Them Eat Cookies;” very clever.

    • Jill March 11, 2014, 10:13 am

      Hi K,
      Thanks for your kind words. I think you will love them!

  • Lori @ The Davidson Den March 12, 2014, 9:47 pm

    Hooray! These look delish, and I love that they are grain-free! I’ll be trying them tomorrow, for sure. I always have so much trouble thinking of something to make for breakfast.

  • Cindy (Vegetarian Mamma) March 23, 2014, 10:53 am

    These look yummy and easy!! 🙂 nks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope your week is great! Can’t wait to see what you link up this week!

    Cindy from

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