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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.
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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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy carrot muffins
Servings: 12




  • 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