Healthy Carrot Raisin Muffins


Healthy carrot raisin muffins made with almond and coconut flour. They’re loaded with cinnamon flavor and studded with raisins.

I’m excited because today’s recipe is a carrot raisin spin on the classic almond flour muffins I posted last year and they’re simply delightful.

Cinnamon raisin muffins in a muffin tin.

Moist, with a light and fluffy texture and the most delicious cinnamon raisin sweetness. As an added bonus, the muffins are loaded with good for you ingredients, grain-free, gluten-free and paleo.

Two cinnamon raisin muffins in a peach and white striped towel with a few raisins sprinkled next to them.

Baking with Gluten-Free Flour

I actually shared an entire blog all about using different types of flours. The truth is, there isn’t one gluten-free flour that works best for all recipes and you can’t just swap in the same amount of an alternative flour for all-purpose flour. If you have the patience to experiment, go for it! Otherwise lean on already developed and tested recipes like this one that are sure to turn out correctly!

Cinnamon raisin muffins, one with its paper opened, on a white surface.

Ingredients Needed For These Carrot Raisin Muffins

You only need 11 ingredients to make these muffins and you probably already have most of them sitting in your pantry.

  • almond flour – I used organic blanched almond flour.
  • coconut flour
  • eggs 
  • almond milk – I like using unsweetened almond milk, but any type of milk will work.
  • honey – maple syrup or another liquid sweetener will work like agave or monk fruit maple syrup.
  • coconut sugar (or coconut nectar)
  • coconut oil
  • grated carrots (about 2-3 large carrots)
  • raisins – I used royal raisins which are HUGE. It’s hard to tell from there photos, but they’re bigger than your standard raisin and they taste amazing.
  • cinnamon
  • baking soda
Cinnamon raisin muffins with raisins on a white surface.

How to Store These Carrot Raisin Muffins

If you’re making these ahead of time and plan to enjoy all week long, I have a couple of tips for you!

  1. First, let them cool completely. I can’t stress this enough. Let your baked goods cool completely on a wire rack before putting in a storage container. If you skip this step, the heat creates condensation/moisture and you’ll end up with soggy muffins. Not exactly what we want!
  2. Last but not least because the muffins don’t have preservatives, I recommend storing them in the fridge rather than on your countertop. They’ll last longer and they taste delicious straight from the fridge. These muffins will last up to 5 days in the fridge or up to 3 months in the freezer. 
Half of a cinnamon raisin carrot muffin with the inside facing outward.

Coconut Butter = Game Changer 

I have to mention, that these muffins are incredible with a little coconut butter drizzled on top! Highly recommend the coconut butter drizzle!!

If you’re unfamiliar with coconut butter, it’s the most amazing thing ever — it’s a spread just like almond or peanut butter but made from coconut! You can find it at most grocery stores or simply follow my simple coconut butter recipe! These muffins are lovely topped with a little coconut butter on top.

Cinnamon raisin muffin with coconut butter drizzle on a white plate.

More Almond Flour Recipes:

More Tasty Muffin Recipes

Healthy Carrot Raisin Muffins

5 from 3 votes
Healthy carrot raisin muffins made with almond and coconut flour. They’re loaded with cinnamon flavor and studded with raisins.
Two cinnamon raisin muffins in a peach and white striped towel with a few raisins sprinkled next to them.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12


  • 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


  • 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.



Serving: 1muffin Calories: 215kcal Carbohydrates: 21g Protein: 6g Fat: 13g Saturated Fat: 3g Cholesterol: 47mg Sodium: 92mg Fiber: 3g Sugar: 15g
Course: Breakfast
Cuisine: American
Keyword: healthy carrot muffins


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Recipe Rating

    1. Angela
      June 23, 2021 AT 1:31 pm

      I don’t have coconut sugar – would maple syrup or honey be a 1:1 sub?

      1. Brittany Mullins
        June 24, 2021 AT 5:24 pm

        I wouldn’t sub a liquid sugar in place of a dry sugar. You could use brown sugar, regular sugar or cane sugar instead!

    2. Jenna
      April 4, 2021 AT 11:16 pm

      5 stars
      I made these for Easter since I am GF and they are so delicious! Husband approved. I swapped raisins for pecans and we loved them!

      1. Brittany Mullins
        April 5, 2021 AT 12:48 pm

        Yay!! That makes me so happy to hear. I’m glad these were a hit. Thanks for the review, Jenna. I really appreciate it!

    3. maej
      March 6, 2021 AT 5:05 pm

      Can i freeze the muffins? First time to try this and came out really good. Toddler and mommy approved.

      1. Brittany Mullins
        March 7, 2021 AT 9:27 pm

        Yes! They should freeze nicely in an airtight container.

    4. Molly
      September 9, 2020 AT 8:56 pm

      What can you use instead of coconut flour? Oat flour?

      1. Brittany Mullins
        September 10, 2020 AT 12:44 pm

        Hey Molly, I haven’t tested it with a replacement for coconut flour, but I bet oat flour will work. I do want to point out that coconut flour soaks up way more liquid than other flours so you might need to add more oat flour, but I’d start with 2 Tablespoons. Let me know how these turn out if you try them!

    5. Jennifer
      February 2, 2020 AT 2:04 pm

      5 stars
      I just made this for the second Sunday in a row..they are just seriously delicious & incredibly easy to make-n-take. Write a reminder! I was so bummed last week when I left mine home (this only happened once!) 😉

      1. Brittany Mullins
        February 2, 2020 AT 11:23 pm

        Yay!! So glad you’re loving these muffins, Jennifer. I so appreciate you coming back to leave a comment and star rating. It means the world to me. <3

Parchment paper lined with protein balls.


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