Healthy Carrot Raisin Muffins


These healthy carrot raisins muffins are made from almond and coconut flour and are packed with fresh carrots and raisins. Ideal for a quick breakfast or dinner. Gluten-free + without milk.


I'm happy because today's recipe is carrot raisin spin on my regular almond flour muffins. They are made with a mixture of almond and coconut flour, resulting in a light and soft muffin with no grains and gluten. And when combined with peeled carrots, dried and cinnamon is a pure perfection.


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In fact, these muffins are very tasty, come together quickly and can be eaten for breakfast, snacks or desserts.


Why You Will Love These Muffins

  • They are moist, have a light and soft texture.
  • It is full of ingredients that are right for you. In addition, they have no grains, no gluten, and no milk.
  • Ready to prepare food and ready to take a trip.


Baking with Almond Flour

I like to use almond flour for healthy baking because it is a simple, single-ingredient flour made from ground almonds. Almonds are cleaned to remove skins before grinding and sifting. This creates a soft and fluffy flour ready for baking.


There are some amazing health benefits of using almond flour over white flour. First of all, it is gluten free, has no grains and is lower in carbs than traditional flour. In addition, it is rich in nutrients that include vitamin E and magnesium.


You will find many recipes for almond flour here at EBF including my healthy recipe for smash cake, almond flour cookies and almond flour crackers.

Ingredients Needed For These Carrot Raisin Muffins

almond flour - make sure you take almond flour and not almond food. Almond meal is coarse and darker than almond flour because it has not been reduced. I recommend using blanched almond flour because the skins are removed to leave a nice texture, light flour that works well on muffins.

Coconut flour - I like to use live Bob's Red Mill coconut flour, which you should be able to find in the bakery at supermarkets. I do not recommend pouring coconut flour into any other flour because it cannot be reduced to less than 1: 1 and you add more liquid than any other flour.

eggs - to combine ingredients together.

  • almond milk - I like to use whole almond milk, but any type of milk will work.
  • honey - the perfect natural sweetener. Maple syrup takes up a lot of space.
  • coconut sugar - I like to use coconut sugar because natural sugar has more nutrients.
  • coconut oil - helps to keep muffins moist and fluffy! Just be sure to use it in liquid form.
  • minced carrots - they can't have carrot muffins without carrots! You can use the store-bought milled carrots, or grind them yourself. 2-3 large carrots will produce 1 cup carrots.
  • dried - I used a lot of nuts.com royal raisins. It's hard to say where the pictures are, but they are larger than the standard drying and taste amazing. That being said, regular raisins will work best! Just be sure to use sugar-free raisins.
  • cinnamon - a full teaspoon of cinnamon.
  • baking soda - to help muffins rise.

How to Make Carrot Raisin Muffins

Step 1: Start by mixing the dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.


Step 2: In a large mixing bowl mix eggs, almond milk, coconut oil, honey and coconut sugar. Add the grated carrots.


Step 3: Put the dry ingredients in a bowl and the wet ingredients and stir until just combined. Gently rinse the raisins gently with batter.


Step 4: Pour or pour the dough into a muffin tin with lightly coated silicone or paper muffin cups. Bake for 30 minutes or until the top is golden brown and the toothpick comes out clean. Let the muffins cool in the tin for about 5 minutes, then remove them and let them cool completely in the refrigerator. Do not leave the muffins in the muffin tin too long as they will continue to bake and may dry out!


Notes & Switches

Eggs: I haven’t tried replacing vegan in this recipe, but if you decide to try egg substitutes like flaxseed eggs or chia eggs let me know in the comments below!

Honey: Maple syrup, agave or monk fruit maple syrup are all substitutes.

Coconut sugar: You can replace coconut sugar with regular sugarcane sugar or brown sugar if needed.

Coconut oil: Avocado oil, olive oil, vegetable oil or melted butter can be used instead of coconut oil.

Dried: Dried cranberries, dates, or other dried fruit can work here.

Almond Milk: Any type of milk will do the trick!


How to Serve

These muffins are perfect for a portable and easy breakfast on the go. My favorite way to enjoy them is toasted with the distribution of peanut butter and / or coconut butter on it. For more dessert, these muffins can be delicious with my ice cream cheese top!


For a complete breakfast with protein, carbs and healthy fats you can pair one with a hard-boiled egg, a baked egg muffin, egg white bite or a bowl of yogurt.


The Last Method

If you do this early and plan to enjoy it all week, I have a few tips for you!


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First, let them cool down completely. I can't stress this enough. Let your baked goods cool completely in the storage area before placing them in the storage container. If you skip this step, the heat creates condensation and moisture and you will end up with soygy muffins. Not exactly what we want!

Lastly because muffins do not contain preservatives, I recommend that you store them in an airtight container in your refrigerator rather than your countertop. They will last longer and taste better from the refrigerator. These muffins will stay in the fridge for up to 5 days or up to 3 months in the fridge.

Additional Carrot Recipes

  • Carrot Cake Smoothie
  • Carrot Baked Oatmeal Cake
  • Healthy Carrot Cake Bars
  • Carrot Cake Breakfast Cookies
  • Carrot Cake Overnight Oats
  • Lots of Fun Muffin Recipes
  • Blueberry Yogurt Muffins
  • Oatmeal Banana Muffins
  • Morning Glory Muffins
  • She is healthy