Moist and sweet spiced Coconut Flour Carrot Raisin Muffins that make the best healthy breakfast or snack! They’re gluten free, grain free, dairy free, oil free, and nut free with wholesome ingredients plus the perfect flavor and texture.
When I set out to make these Coconut Flour Carrot Raisin Muffins Last week, I actually never intended to create a new recipe! All I wanted to do is make my old recipe for Carrot Raisin Muffins (about a year old now) and take new pictures.
I’ve been doing this a lot – chipping away at photographing old recipes and giving them another 9 lives on Pinterest. Most of the time I’m not changing the recipes at all, occasionally I change a measurement here or there and update it, but this time, I basically changed the entire thing. Not that there was actually anything wrong with the old one – and if anyone wants to compare them I’d be happy to hear about the experience – but, I was just in that sort of mood. To not follow my own damn directions.
These carrot raisin muffins are still made with coconut flour (as the title suggests, duh) and still nut free and oil free. In my opinion, they’re a little bit less “paleo” tasting and slightly cake-ier than my first version. The texture and flavor is improved and my kids (even the picky one) devoured them. I’m guessing all of this makes very little sense to most people reading this, but, trust me – they’re good! I did make them just a bit sweeter and less “spicy” and I think that for my tastes at the moment, they’re the perfect combination – a healthy yet comforting snack that won’t leave you crashing.
Carrots are an interesting veggie for me. They are the only one that I like baking with, and also one of the only ones I’m not thrilled to eat any other way. (With the exception of pumpkin, for a second I forgot that it counts as a veggie and is not born in brownies, cookies and pie.)
Sure, I do like carrots roasted with bacon in a hash, but let’s be honest – sweet potatoes and plantains have my heart and taste buds most of the time when it comes to that sort of thing. I’m not even a big fan of eating them raw with dip, I’m getting bored just thinking about it…
Anyway, carrots are tricky for me, except when they’re in muffins or cake. Then I have big, mad, carrot love for them that won’t be tamed. I need to start making actual carrot cake now that I think of it, if I can ever figure out a really good Paleo “cream cheese” frosting.
Really, the idea of “cream cheese” makes me a little bit sad, but we’ll see. Fear not, I will not try to sell you on “cream cheese” unless I really think it tastes like what’s between the quotes. Believe it or not, I actually used to consume quite a bit of it in various forms (bagels, cheesecake, cheesecake, and bagels) and I remember quite vividly what it tastes like. But put that away for awhile while we dive into this delicious PALEO recipe for coconut flour carrot raisin muffins. Appreciate it for what it is 🙂
Coconut Flour Carrot Raisin Muffins {Paleo & Nut Free}
Coconut Flour Carrot Raisin Muffins {Paleo & Nut Free}
Ingredients
- 3 large eggs
- 1/3 cup plus 2 tbsp full fat canned coconut milk - blended*
- 1/3 cuppure maple syrup
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch fine grain sea salt
- 1/2 Tbsp ground cinnamon
- 1/2 tsp ground ginger
- 2 cups finely shredded carrots I used a food processor shredding attachment
- 1/2 cup organic raisins
Instructions
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Preheat your oven to 350 degrees and grease a 12 cup muffin pan lightly with coconut oil, or line with baking cups
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In a large bowl, whisk together the eggs, coconut milk (already blended*) maple syrup and vanilla until very smooth
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In a separate bowl, combine the coconut flour, baking soda, baking powder, salt, cinnamon and ginger.
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Stir the dry mixture into the wet until completely moistened. You will have a thick dough rather than a typical muffin batter.
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Lastly, stir in the shredded carrots and raisins to fully combine.
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Spoon the thick mixture into the muffin cups almost all the way up (they won't rise much at all) to make 10-12 muffins (for 12 they will be a bit smaller)
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Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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Remove from oven and let cool for a few minutes before transferring to wire racks to cool completely.
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You can store any leftovers covered at room temperature or refrigerated for 3-4 days.
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Enjoy!
Recipe Notes
*Prior to using your coconut milk for this recipe, discard about half of the "water" from the can and blend the remaining thick part with the remaining watery part with an immersion blender or by hand with a whisk.
Are you never not in the mood to follow anyone’s rules, including your own?
What’s your favorite veggie to bake with? Do you also like it in classic form?
Thoughts on “cream cheese” frosting?
There are so many times when I am baking or cooking and I don’t feel like following directions. Like when it says to mix certain ingredients in another bowl first, I’ll just mix everything at once and sometimes even eyeball measurements. It’s really not a good method to baking but I haven’t screwed up anything too terribly (yet). I don’t think I have ever baked with carrots. I’ve used zucchini, which I also like in regular form but don’t eat very often just because I forget about it:)
Carrot muffins and cake are so good, naturally sweet so it just works out well! I’m the worst with eyeballing measurements and occasionally have to remake things only because I don’t know what I put in.
I hate following recipes, even my own! I have my basic cookie recipes memorized so those don’t feel like following but actually looking at a recipe and following it doesn’t happen often. love the look of these cute muffins! My son would enjoy them too, he loves carrot cake.
I feel like when I look at a recipe, even my own, I want to disagree with it and try something different!
I was wondering identity forgot about pumpkin! Obviously my favorite is butternut squash and pumpkin. I eat them year round in everything. No shame here!
Pumpkin will have to be my #1 but then carrots! For some reason I’m not huge on baking with sweet potatoes though they’re my favorite to roast.
These muffins look amazing! Love that they are made with coconut flour!
Thanks! Love coconut flour for muffins!
I actaully hate coconut flour. It has never worked for me! But I might try with garbanzo bean flour.I love carrots–they are like coffee to me aka a necessary part of my day. With regards to following recipes… there is a reason I don’t do more recipes. a) photography b) I don’t even follow my own directions
It takes discipline to follow directions that I just don’t usually have! I always want to experiment. Coconut flour is tricky but it can be so good for quick breads as long as it’s the right amount.
II usually never bake with carrots and zucchini because I hated them in my sweets growing up, but now that I love them I need to start making my own! These looks great, thank you!
For baking zucchini has never been my thing, but I love carrot muffins and cake, maybe I need to work on a cake soon 🙂
Stop it – these look amazing!! I bet they freeze really well too. 🙂
Haven’t tried, but let me know if you do! Thanks!
Definitely trying these. I haven’t really experimented with any carrot or other “hidden veggie” recipes, but I actually like the taste of raisin studded carrot cake!
You’ll definitely love this, I’m certain! I’m not a hidden veggie type but carrots are different!
If you like that then these will make you happy. If Drew liked them they must be good since he’s my biggest critic by far 🙂
Ehehehe! Today is a good day for carrots. And muffins 😉 I’d probably go with pumpkin as being my favourite veggie to bake with, but that’s probably a texture thing. Carrots are awesome sauce, and they’re actually one of the only veggies I would eat when I was younger. Also.. cream cheese frosting is one of the only times where I’ll take the frosting over the cake. That stuff is epic.
Love cream cheese frosting, I’m not sure I want to mess with the traditional kind 🙂 Pumpkin is my number one but carrot cake/muffins are a close second.
Cream cheese used to be my ketchup back in the day! Now of course I could have been making cashew cream cheese all these recent years, but I didn’t. A few weeks ago I become obsessed with Diaya cream cheese!! It’s even soy-free!!! And carrot cake MUST have cream cheese frosting..MUST!
I should try the Diaya – very curious! I’m also curious about cashew cream cheese, but, I’ve been saying that for way too long now and haven’t made it!