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?
My bf LOVE carrot cake so I definitely need to try these. I am definitely guilty of loving to bake but hating to follow recipes. I think when you know the basics of what quantities to combine it is easier to just wing it. But then that little problem of people wanting said recipe…
Cream Cheese frosting is my favorite. We always share a slice of carrot cake at our favorite bakery, I eat the frosting he eats the cake, both are happy. Minus my stomach which then rebels. But, worth it.
I’m that way with pancakes in the worst way, which is why I only have two pancake recipes but make them at least twice per month, I just usually have no clue what I did and also no desire to take pictures before everyone eats! I had a good gluten free carrot cake a couple of years ago with cream cheese frosting but that might have been the last time, too long!
Well hot damn!! These look and sound delicious!! You have me wanting to really bake and I do not like baking but may have to try these out this weekend!!
I have trouble with the coconut flour…never seems to come out right but I will keep trying !!
Thank you! Coconut flour is a little strange at first since it’s so dense and doesn’t rise, but if you figure out the measurements and proportions with eggs, etc, it works well. I like to mix it with coconut milk, eggs, and sometimes tapioca flour for muffins!
These look AMAZING girl! I loveee carrot cake-esque anything. Actually… I think I just have a thing for carrots 😛
Carrot cake is so good, the spices, frosting, the whole thing! Carrot raisin muffins are pretty good too though, maybe I’ll work on a frosting next time 🙂
Was looking for a new carrot recipe without wheat flour (our old favorite I always substituted with sprouted spelt flour). Found and made these today. They are great! I used half honey, half coconut nectar in place of maple. And regular milk since I was out of coconut milk. My 3 and 1 year old liked them too of course. Great plain, with yogurt, or with butter and salt.
Thanks for the awesome recipe! This is our new favorite baked treat with carrots 🙂 I look forward to checking out your other recipes!
So glad to hear you loved it! Your sub of honey and coconut nectar sounds fabulous 🙂
I just baked these – AMAZING! I added some chopped walnuts on top and used dates instead of raisins. The texture was so moist and perfect!
Thrilled you loved them! Sort of making me want to make them for myself again now!
I was wondering if you could sub honey instead! Thanks for posting that. I’m giving these a try today. 🙂
Yes honey is great!
These look great, but isn’t baking powder made with corn, a grain? How can theses be a grain free paleo recipe then? Just curious. 🙂
Using one tsp baking soda should be fine – no baking powder necessary 🙂
This recipe is delcious! My 21-month-old enjoyed it; my husband and I found it irresistible. I’m going to try it with apples next, then maybe zucchini. Our 6-year-old refused to take a bite so I’ll try anything. 🙂 Thank you!
I bet apples would work really well! Glad you liked it 🙂
The coconut flour carrot cake is it supposed to be moist after baking? Mine seems to be lost after it has cooled down. I am defiantly not doing something right.
The coconut flour carrot cake is it supposed to be moist after baking? Mine seems to be moist inside the muffin after it has cooled down. I am defiantly not doing something right.
Coconut flour absorbs a lot of moisture so small changes in the measurement can affect the texture, even different brands perform differently for some recipes. The inside should be moist but not gooey.
I really wanted this recipe to work, as I bake all the time (paleo and traditional), so I’m very well-versed in the kitchen when it comes to baking, and these were pretty much a 1 Star :/ They never really cooked through (even though I nearly doubled the baking time because they were still “raw” after 25 minutes). I followed the directions completely and thoroughly. All my ingredients were fresh/not old and my oven was working properly. Hate that I wasted ingredients only to throw it all away :/
Very sorry it didn’t work out for you, I’m not sure what went wrong.
I would love to make these muffins ! But I don’t really like coconut flour…can I replace it by almond flour or Something else ?
Hi, I’m really not sure of the result, but typically you will need at least 3x the amount of almond as you do coconut, and sometimes more.