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.
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. I’ll occasionally buy a gluten-free flour blend for certain recipes, but these three flours are the ones you’ll see used most often here on EBF.
I’m excited because today’s recipe is a carrot raisin spin on my chocolate chip almond flour muffins I posted last year and they’re delightful. Moist, with a light and fluffy texture and the most delicious cinnamon raisin sweetness.
Check out that muffin top…
For this recipe I used nuts.com products — I love their organic blanched almond flour for baking and their royal raisins are HUGE. It’s hard to tell from there photos, but they’re 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 that’s 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!!
Carrot Raisin Almond Flour Muffins
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 350° 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 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.
This post is sponsored by nuts.com, but as always opinions are my own. Thank you for supporting brands that make EBF possible.
Those 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 🙂
Yes!! You will love these with the coconut butter glaze. They’re soo good!!
Thoughts 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 🙂
Hi 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!!
These sound awesome! Thanks for sharing.
Wow, those look absolutely delicious!!
Hi Brittany! Can you just use coconut flour, instead of using both? Or will they flop…. 🙂
Hey 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. 🙂
These look delicious! I just recently discovered my son has a pretty severe allergic reaction to cinnamon. Any suggestions on a replacement? Thanks!!!
Hi Rebecca. I think you can just leave the cinnamon out. Maybe at a teaspoon of vanilla extract for extra flavor.
Muffins are my favorite. Thanks for the recipe.
Never knew that carrots can also be used in muffins.
Keep up the good work.
Can’t wait to try, can I use oat flour instead of Almond? We have a tree nut allergy in our home. These look delicious!
These 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
I just made these the other day, and they’re so good! I’ve had tons of compliments. Thanks for sharing!
I’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!
I 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.
I 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.
Ahh!!! 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