These healthy carrot raisin muffins are made with almond and coconut flour and studded with fresh carrots and raisins. Perfect for a quick breakfast or afternoon snack. Gluten-free + dairy-free.
I’m excited because today’s recipe is a carrot raisin spin on my classic almond flour muffins. They’re made with a combo of almond and coconut flour, which results in a super light and fluffy muffin that’s also grain-free and gluten-free. And when paired with the shredded carrots, raisins and cinnamon it’s pure perfection.
Seriously, these muffins are so tasty, come together in no time and can be eaten for breakfast, snack or dessert.
Why You’ll Love These Muffins
They’re moist, with a light and fluffy texture.
Loaded with good for you ingredients. Plus, they’re grain-free, gluten-free and dairy-free.
Perfect for meal prep and great for taking on the go.
Baking with Almond Flour
I love using almond flour for healthy baking because it’s a simple, one-ingredient flour made from ground almonds. The almonds are blanched to remove the skins before grinding and sifting. This creates a soft and fluffy flour that’s perfect for baking.
There are some awesome health benefits of using almond flour over white flour. For one, it’s gluten-free, grain-free and lower in carbs than traditional flour. In addition, it’s loaded with nutrients including vitamin E and magnesium.
Ingredients Needed For These Carrot Raisin Muffins
almond flour – make sure you grab almond flour and not almond meal. Almond meal is more coarse and darker than almond flour because it hasn’t been blanched. I recommend using blanched almond flour because the skins have been removed so you’re left with a fine-texture, light colored flour that works perfectly for muffins.
coconut flour – I love using Bob’s Red Mill organic coconut flour, which you should be able to find in the baking aisle at most major grocery stores. I don’t recommend subbing the coconut flour for any other flour as it can’t be subbed 1:1 and soaks up much more liquid than any other flour.
eggs – to bind the ingredients together.
almond milk – I like using unsweetened almond milk, but any type of milk will work.
coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition.
coconut oil – helps make the muffins moist and fluffy! Just make sure you’re using it in the liquid state.
grated carrots –can’t have carrot muffins without carrots! You can use store-bought grated carrots, or grate them your own. 2-3 large carrots will yield about 1 cup shredded carrots.
raisins – I used nuts.com 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. That said, regular raisins will work just fine! Just make sure you’re using unsweetened raisins.
cinnamon – a full Tablespoon of cinnamon.
baking soda – to help the muffins rise.
How to Make Carrot Raisin Muffins
Step 1: Start by combining dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
Step 2: In a large mixing bowl whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
Step 3: Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold raisins into the batter.
Step 4: Pour or scoop dough into a muffin tin with lightly greased silicone liners or paper muffin cups. Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out!
Eggs: I haven’t tried a vegan substitute for this recipe, but if you decide to experiment with an egg substitute like flaxseed eggs or chia eggs let me know in the comments below!
Honey: Maple syrup, agave or even monk fruit maple syrup are all great substitutes.
Coconut sugar: You can swap the coconut sugar for regular cane sugar or brown sugar if needed.
Coconut oil: Avocado oil, olive oil, vegetable oil or melted butter would work in place of the coconut oil.
Raisins: Dried cranberries, dates, or another dried fruit could all work here.
Almond milk: Any type of milk will do the trick!
How to Serve
These muffins are great for a portable and easy breakfast on the go. My favorite way to enjoy them is toasted with a spread of nut butter and/or coconut butter on them. For more of a dessert, these muffins would be delicious with my cream cheese frosting spread on top!
If you’re making these ahead of time and plan to enjoy them all week long, I have a couple of tips for you!
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!
Last but not least because the muffins don’t have preservatives, I recommend storing them in an airtight container 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.