Carrot Raisin Almond Flour Muffins

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. 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.

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.

Check out that muffin top…

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.

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.

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.

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.

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.

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!

Carrot Raisin Muffins with Coconut Butter Drizzle

Highly recommend the coconut butter drizzle!!

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Carrot Raisin Almond Flour Muffins


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x

Description

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. 


Scale

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 23 large carrots)
  • 1/2 cup royal raisins
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 350° F.
  2. Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
  3. In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
  4. Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
  5. 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!
  6. Let the muffins cool and enjoy. Top with frosting or coconut butter if you wish.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

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

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.

This post is sponsored by nuts.com, but as always opinions are my own. Thank you for supporting brands that make EBF possible. 

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    22 comments
  1. These 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

  2. Hi!

    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!

  3. 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.

  4. These look delicious! I just recently discovered my son has a pretty severe allergic reaction to cinnamon. Any suggestions on a replacement? Thanks!!!

    • 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. 🙂

  5. 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!!

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