Grain-free carrot raisin muffins made with almond and coconut flour. Loaded with cinnamon flavor and studded with raisins, these moist almond flour muffins are sweet without being too sweet and lovely topped with a little coconut butter.
WATCH HOW TO MAKE THESE GRAIN-FREE CARROT MUFFINS:
Through experimenting with gluten-free baking, I’ve found that my favorite flours are almond flour, coconut flour and oat flour. Mainly because I feel that almond flour and oat flour give the closest texture to regular flour when it comes to things like cookies and muffins. Iāll occasionally buy a gluten-free flour blend for certain recipes, but these three flours are the ones youāll see used most often here on EBF.
Iām excited because todayās recipe is a carrot raisin spin on my chocolate chip almond flour muffins I posted last year and theyāre delightful. Moist, with a light and fluffy texture and the most delicious cinnamonĀ raisin sweetness.
Check out that muffin top…
For this recipe I used nuts.com products ā I love their organic blanched almond flour for baking and their royal raisins are HUGE. Itās hard to tell from there photos, but theyāre bigger than your standard raisin and they taste amazing.
We all know that when it comes to cinnamon raisin baked goods, the raisins are the best part so the bigger they are, the better. At least thatās how I see it.
Massive raisin bites, FTW.
As an added bonus, the muffins are loaded with good for you ingredients, grain-free, gluten-free and paleo. And I have to mention, that they’re incredible with a little coconut butter drizzled on top!
Highly recommend the coconut butter drizzle!!
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Grain-free carrot raisin muffins made with almond and coconut flour. Loaded with cinnamon flavor and studded with raisins, these moist muffins are sweet without being too sweet and lovely topped with a little coconut butter.Ā
Ingredients
- 2 cups blanched almond flour
- 2 Tablespoons coconut flour
- 3 large eggs
- 1/3 cup almond milk
- 1/4 cup honey
- 1/4 cup coconut sugar (or coconut nectar)
- 2 Tablespoons coconut oil, melted
- 1 cup grated carrots (about 2–3 large carrots)
- 1/2 cup royal raisins
- 1 Tablespoon cinnamon
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350Ā° F.
- Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
- In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
- Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
- Pour or scoop dough into a muffin tin with lightly greased silicone liners (affiliate link) or regular cupcake liners. Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!
- Let the muffins cool and enjoy. Top with frosting or coconut butter if you wish.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 15g
- Sodium: 92mg
- Fat: 13g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 47mg
Keywords: almond flour muffins, cinnamon raisin muffins
This post is sponsored by nuts.com, but as always opinions are my own. Thank you for supporting brands that make EBF possible.Ā
Juliette | Namastay Traveling says
September 15, 2017 at 8:04 amThose muffins tops are to die for! and love the added coconut glaze, this will make all my coworkers jealous when I bring this to work š
Brittany Mullins says
September 15, 2017 at 1:47 pmYes!! You will love these with the coconut butter glaze. They’re soo good!!
Shannon K says
September 15, 2017 at 9:06 amThoughts on replacing the coconut sugar/nectar with mashed banana and/or applesauce (because I’m lazy and ran out of coconut sugar)?
Also, thoughts on replacing the honey with maple syrup (mostly because I feel like maple syrup would taste really good)?
Thanks š
Brittany Mullins says
September 15, 2017 at 2:13 pmHi Shannon. I think maple would be a fine sub for the honey. I’m not 100% sure about the mashed banana or applesauce for the coconut sugar/nectar because I haven’t tested it. If you get a chance to try it, please let me know how it turns out!!
Emily @ Pizza & Pull-ups says
September 15, 2017 at 10:50 amThese sound awesome! Thanks for sharing.
Katie says
September 15, 2017 at 1:49 pmWow, those look absolutely delicious!!
Kirsten Gray says
September 16, 2017 at 1:18 amHi Brittany! Can you just use coconut flour, instead of using both? Or will they flop…. š
Brittany Mullins says
September 16, 2017 at 12:28 pmHey Kristen. I haven’t tested it only using coconut flour so I’m not sure. My concern is that coconut flour is really dense and soaks up a lot of liquid so I know you’d definitely need less, but I’m not sure the exact amount since I haven’t tried it. Let me know if you decide to experiment. š
Rebecca says
September 16, 2017 at 12:58 pmThese look delicious! I just recently discovered my son has a pretty severe allergic reaction to cinnamon. Any suggestions on a replacement? Thanks!!!
Brittany Mullins says
September 17, 2017 at 10:59 amHi Rebecca. I think you can just leave the cinnamon out. Maybe at a teaspoon of vanilla extract for extra flavor.
Himanshu Gupta says
September 16, 2017 at 3:00 pmMuffins are my favorite. Thanks for the recipe.
Never knew that carrots can also be used in muffins.
Keep up the good work.
Simply Maggie RVA says
September 18, 2017 at 11:12 amCan’t wait to try, can I use oat flour instead of Almond? We have a tree nut allergy in our home. These look delicious!
Carolyn says
September 18, 2017 at 11:28 amThese look so yummy! I haven’t baked with almond flour before and I’m looking forward to giving it a try!
Carolyn x
Faithfully Carolyn
Colleen says
September 19, 2017 at 9:49 pmI just made these the other day, and they’re so good! I’ve had tons of compliments. Thanks for sharing!
Diana Lopes says
September 20, 2017 at 10:05 amI’ve never made muffins with almond flour before, so I must say I’m curious to try. Thank you for sharing the recipe with us, it must be delicious!
Winnie says
September 23, 2017 at 6:28 amI love muffins and these look so delicious with all those healthy ingredients. I really like baking with coconut flour. I can’t wait to make these.
Kelly says
September 23, 2017 at 12:17 pmI never leave comments on blogs but these are that good. They are amazing. I’ve made them a bunch of times already and I baked it in a cake pan for my parents 54th anniversary. It came out perfect.
Brittany Mullins says
September 23, 2017 at 1:55 pmAhh!!! I’m so happy this recipe was a winner for you. And I love that you turned it into a cake too. So cool. And happy anniversary to your parents!! <3
Rachel says
October 18, 2017 at 4:45 amHi!
Is almond flour the same as pure ground almonds? And if not, could I use ground almonds (they are extremely fine and look like flour)?
Also could I skip the coconut nectar completely? I’m meant to be on a limited sugar diet so the maple syrup would be the only thing I can have.
Thanks so much!
Pauline says
July 9, 2018 at 10:22 amThese muffins are absolutely delicious. My whole family loves them. We often have them for breakfast or just a snack. Very tasty and moist. Thank you for sharing your recipes with us. Blessings
Cindy says
March 7, 2019 at 1:18 pmThese sound wonderful. Can I leave the raisins out without affecting the texture and moistness?
Brittany Mullins says
March 7, 2019 at 9:46 pmI think they will be tasty without the raisins. š