Paleo Carrot Muffins

Paleo Carrot Muffins


A yummy breakfast treat or an afternoon snack, these paleo carrot muffins are nutritious, delicious and will satisfy your hunger any time of day.  This is a healthy version of a popular spicy muffin from several years ago.  Like everything else, somehow it comes back into vogue and I am doing just that…except “cleaned” up of dairy, flour and refined sugar!

This recipe comes together quite quickly, too.  If you have the right ingredients on hand, recipes like this are a snap!


Paleo Carrot Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
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  • 1¼ cups almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½-2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 2 eggs
  • 2 teaspoons vanilla
  • ⅓ cup melted coconut oil
  • 2 medium carrots, grated with a microplane grater
  1. Preheat the oven to 350.
  2. Mix the dry ingredients in a small bowl
  3. Whisk the wet ingredients and the carrot in a medium bowl.
  4. Stir the dry ingredients into the wet ingredients and mix well.
  5. Using paper muffin cup liners in a 6-unit large muffin tin, divide the batter evenly.
  6. Bake for 18 minutes or until a toothpick comes out clean.
  7. Allow to rest in the tin for 10-15 minutes then remove them to a wire rack and cool completely.
    These will be delicious with a mixed berry compote!


Serve these with my mixed berry compote for a fruity twist!







2 thoughts on “Paleo Carrot Muffins

  1. Hi Marianne! I’m good friend of your sister Kathleen. I love your posts and recipes. Can I get on your email list? or how do I follow you?

    Tammy Harmsen

  2. Hi Tammy! Welcome to Shutterbug Chef! To get an email notice of new posts just scroll to the bottom of any post page and there will be a box to check to be notified of new posts by email Your email info will ONLY be used for my new posts. Thanks so much!

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