Healthy Carrot Raisin Muffins



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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.

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An angled photo of 4 carrot raisin muffins on a plate. One of the muffins is resting on it's side.

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.
Two muffins stacked on top of each other. The bottom muffin is wrapped in a paper liner, the top muffin has the liner removed with a bite missing.

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.

You’ll find lots of almond flour recipes here on EBF including my healthy smash cake recipealmond flour cookies and almond flour crackers.

Ingredients measured out to make carrot raisin muffins: cinnamon, raisins, baking soda, honey, coconut oil, coconut flour, coconut sugar, eggs, almond flour, carrots and almond milk.

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.
  • honey – the perfect natural sweetener. Maple syrup is a great substitute.
  • 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 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.
Collage of 5 photos showing how to make carrot raisin muffins, mixing the batter and baking the muffins in a muffin tin.

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!

pro tip! I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking.

Overhead photo of 4 carrot raisin muffins on a plate. One of the muffins is resting on its side.

Notes & Substitutions

  • 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!
A carrot raisin muffin on a plate. A bite has been taken from the muffin.

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!

For a complete breakfast with protein, carbs and healthy fat you can pair one with a hard boiled eggbaked egg muffinegg white bites or a yogurt bowl.

How to Store

If you’re making these ahead of time and plan to enjoy them 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 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. 

More Carrot Recipes

More Tasty Muffin Recipes

Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!

4.90 from 19 votes

Healthy Carrot Raisin Muffins

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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12


  • 2 cups blanched almond flour
  • 2 Tablespoons coconut flour
  • 3 large eggs
  • cup almond milk
  • ¼ cup honey
  • ¼ cup coconut sugar, or coconut nectar
  • 2 Tablespoons coconut oil, melted
  • 1 cup grated carrots, about 2-3 large carrots
  • ½ cup royal raisins, or regular raisins
  • 1 Tablespoon cinnamon
  • ½ teaspoon baking soda


  • Preheat oven to 350° F and line muffin tin with silicone or paper liners sprayed with cooking spray.
  • Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
    Almond flour, coconut flour, cinnamon and baking soda mixed together in a bowl.
  • In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
    Eggs, almond milk, coconut oil, honey and coconut sugar mixed together in a bowl. Grated carrots have been added to the bowl.
  • Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
    Wet and dry ingredients combined in a bowl. Raisins have been added to the bowl.
  • Pour or scoop dough into prepared muffin pan.
    Muffin batter distributed between a 6 muffin tin lined with paper liners.
  • Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!
    Six carrot raisin muffins in a muffin tin wrapped in paper liners.
  • Let the muffins cool and enjoy. Top with nut butter or coconut butter if you wish.
  • Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days or in the freezer for up to 3 months.



Serving: 1muffin | Calories: 215kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 92mg | Fiber: 3g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.


Additional Info

Course: Breakfast
Cuisine: American
Keyword: healthy carrot muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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 🙂

  2. 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. 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!!

    1. 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. 🙂

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

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

  4. Muffins are my favorite. Thanks for the recipe.

    Never knew that carrots can also be used in muffins.

    Keep up the good work.

  5. 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!

  6. 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!

  7. 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.

  8. 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. 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

  9. 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!

  10. 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

  11. 5 stars
    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. 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

  12. 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. 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

    1. 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!

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

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

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

    1. Woo! I’m so happy to hear that, Felicia! Thank you for making them and coming back to leave a review, I really appreciate it 🙂

  15. 4 stars
    I love the texture of these muffins. Even though there’s a lot of stuff in them, they are light and fluffy. At least for me, they cooked perfectly in the baking time. They are not very sweet, but I also used a bit less sugar. I suppose that makes them a great base for whatever you want to have them with for breakfast!

    1. Hi, Madeline! I’m so happy to hear these muffins are such a hit! Thank you so much for your review, I really appreciate it 🙂

  16. I made these this morning and oh so good. I used dried cranberries instead of raisins and also cane sugar. This is definitely a keeper.

    1. Woo! So glad this recipe was a hit, Peggy! Thank you for leaving a review, I appreciate it!

  17. I was wondering if you or anyone who has used the recipe … added flax seed to the recipe? And anyone use at high altitude?

    1. Hi, Vonda! Adding 1-2 Tablespoons of flaxseed should be fine without any other adjustments. As for the high-altitude baking, I’m not familiar so I’m not sure anything will need to change about the recipe. This chart from King Arthur might be helpful.

  18. 5 stars
    Made the Health Carrot muffins today and all guest loved them. I couldn’t find matchstick carrots so I subbed blueberrys and it came out great. Love all your food!!!

  19. 5 stars
    I don’t usually post a comment but these are delicious!! So moist and flavorful, not that funny GF taste I often get when baking.
    Thank you!

    1. Hi Tammy – I have not tested this recipe with mashed banana, but you could probably add 1 in. It might change the texture of the muffin a bit. Hope you enjoy.

    1. Hey Judy – I haven’t tried it, so I’m not 100% sure! Definitely come back and let me know if you reduce the sugar and how these muffins turn out.

  20. Hi, I’m so excited to try out this recipe, but only one hitch up. Do you think that Bob’s Red Mill Egg replacement would be a OK replacement for the egg? My sister and my mom can’t have egg among many. Thank you!!

    Claire Winslow-

    1. Hi Claire – I have not tested this recipe with egg replacement, but I bet it would work with a Flax egg. Let me know how these turn out if you give them a try! Enjoy!