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

Carrot Raisin Almond Flour Muffins

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


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. 


  • 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


  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


  • 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