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.

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.

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.

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!

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.

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 nuts.com 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 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.
  • cinnamon
  • baking soda

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.

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. 

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.

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.

Carrot Raisin Muffins with Coconut Butter Drizzle

More Almond Flour Recipes:

More Tasty Muffin Recipes

If you make these healthy carrot muffins, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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

Healthy Carrot Raisin Muffins


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12
  • Diet: Gluten Free

Description

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


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 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: healthy carrot 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. 

This post may include affiliate links. Thank you for your support.

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Recipe rating

    32 comments
    1. Jenna
      April 4, 2021 AT 11:16 pm

      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!

    2. 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.

    3. 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!

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

      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

    5. Jennifer
      January 28, 2020 AT 7:20 am

      My GF (celiac) husband is Over The Moon every time I bust out another “Brittany” special. This is one of his FAVORITES. Easy, delicious, & healthy…and that coconut butter is decadent!

      1. Brittany Mullins
        January 28, 2020 AT 4:47 pm

        Ahh that makes me so happy to hear, Jennifer! I’m so glad this muffin recipe was a hit. Thanks for coming back to leave a comment + star rating. I so appreciate it. <3

    6. Cindy
      March 7, 2019 AT 1:18 pm

      These sound wonderful. Can I leave the raisins out without affecting the texture and moistness?

      1. Brittany Mullins
        March 7, 2019 AT 9:46 pm

        I think they will be tasty without the raisins. 🙂

    7. Pauline
      July 9, 2018 AT 10:22 am

      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

    8. Rachel
      October 18, 2017 AT 4:45 am

      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!

    9. Kelly
      September 23, 2017 AT 12:17 pm

      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.

      1. Brittany Mullins
        September 23, 2017 AT 1:55 pm

        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

    10. Winnie
      September 23, 2017 AT 6:28 am

      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.

    11. Diana Lopes
      September 20, 2017 AT 10:05 am

      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!

    12. Colleen
      September 19, 2017 AT 9:49 pm

      I just made these the other day, and they’re so good! I’ve had tons of compliments. Thanks for sharing!

    13. Carolyn
      September 18, 2017 AT 11:28 am

      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

    14. Simply Maggie RVA
      September 18, 2017 AT 11:12 am

      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!

    15. Himanshu Gupta
      September 16, 2017 AT 3:00 pm

      Muffins are my favorite. Thanks for the recipe.

      Never knew that carrots can also be used in muffins.

      Keep up the good work.

    16. Rebecca
      September 16, 2017 AT 12:58 pm

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

      1. Brittany Mullins
        September 17, 2017 AT 10:59 am

        Hi Rebecca. I think you can just leave the cinnamon out. Maybe at a teaspoon of vanilla extract for extra flavor.

    17. Kirsten Gray
      September 16, 2017 AT 1:18 am

      Hi Brittany! Can you just use coconut flour, instead of using both? Or will they flop…. 🙂

      1. Brittany Mullins
        September 16, 2017 AT 12:28 pm

        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. 🙂

    18. Katie
      September 15, 2017 AT 1:49 pm

      Wow, those look absolutely delicious!!

    19. Emily @ Pizza & Pull-ups
      September 15, 2017 AT 10:50 am

      These sound awesome! Thanks for sharing.

    20. Shannon K
      September 15, 2017 AT 9:06 am

      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 🙂

      1. Brittany Mullins
        September 15, 2017 AT 2:13 pm

        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!!

    21. Juliette | Namastay Traveling
      September 15, 2017 AT 8:04 am

      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 🙂

      1. Brittany Mullins
        September 15, 2017 AT 1:47 pm

        Yes!! You will love these with the coconut butter glaze. They’re soo good!!

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