Gluten-Free Carrot Cake Muffins

GF Carrot Cake Muffins

I’ve been making these gluten-free carrot and apple muffins pretty often lately!

I love them as an afternoon snack since they are rich in protein and healthy fats. This keeps me well energized and full until dinner time!

Here’s how to make them:

Gluten-Free Carrot Cake Muffins

Makes: 12


  • 2 1/2 cups almond flour
  • 2 tbsp coconut flour (optional)
  • 1/2 cup unsweetened coconut flakes
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • pinch of Himalayan salt
  • pinch of nutmeg (optional)
  • 3 eggs
  • 1 apple, peeled
  • 3 carrots, peeled
  • 1/4 cup coconut oil, melted
  • 3/4 cup walnuts or pecans, chopped
  • 1/2 cup sweeter of choice: raw honey, maple syrup or stevia, dried apricots or medjool dates



  1. Preheat oven to 350 F
  2. In a large bowl, combine almond flour, coconut flour, unsweetened coconut flakes, baking soda, nutmeg, salt and cinnamon.
  3. In a food processor, combine eggs, apple, carrots, coconut oil and sweetener of choice
  4. Add mixture from food processor to dry mix in the large bowl and mix thoroughly
  5. Spoon mixture into a baking tin (use coconut oil)
  6. Top with chopped nuts, apricots and/or dates
  7. Bake for about 30 minutes until golden
  8. Once ready, drizzle some tahini or nut/seed butter of choice


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