carrot cake muffins

Carrot Cake Muffins

Simple carrot cake muffins that taste too good to be considered healthy! Great for a breakfast on the go with a protein shake or even perfect size for a mid-morning snack. Muffins hold up well when frozen also. Add these to a freezer safe bag and throw in the freezer for later use. Pop one of these in your lunch box and it should be thawed by lunchtime!

Yields 12 muffins

Carrot Cake Muffins

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 2 1/2 cups shredded carrots
  • 2 eggs
  • 1/3 c melted coconut oil
  • 1/4 cup water
  • 1 tsp almond extract
  • 1 tsp apple cider vinegar
  • 1/2 c honey
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/4 tsp nutmeg
  • 1 3/4 c almond flour


  1. Preheat oven to 350 degrees.
  2. Add all dry ingredients (first 7 ingredients) to a bowl. Stir to combine then aside.
  3. Add all wet ingredients (last 5 ingredients) to a bowl. Stir to combine.
  4. Add all wet ingredients to dry ingredients, stir.
  5. Spray a muffin tin with non stick spray. Divide the muffin mix evenly among 12 muffin cups.
  6. Cook for 25 minutes. Top with coconut flakes if desired.

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