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.
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!
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 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)
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.
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!
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 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.
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.
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.