Recipe: Carrot Cake Muffins
Prep time
Cook time
Total time
This recipe is adapted from Elana's Pantry Carrot Cake.
Recipe type: <g class="gr_ gr_102 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="102" data-gr-id="102">Breads</g>
Serves: 18
  • 3 cups blanched almond flour
  • 2 t. sea salt
  • 1 t. baking soda
  • 1 T. cinnamon
  • 1 t. nutmeg
  • 5 eggs
  • ½ cup honey
  • ¼ cup coconut oil
  • 3 cups carrots, grated
  • 1 cup dried blueberries
  • 1 cup pecans
  1. Preheat oven to 325°F.
  2. For this recipe I used a 12 cup muffin tin, and 2 miniature loaf pans. Grease well with coconut oil and flour with almond flour. Alternatively you may use cupcake liners and parchment paper. If you want to make all muffins, this should yield 18 muffins.
  3. Add the almond flour, salt, baking soda, cinnamon, and nutmeg into one bowl and mix together well.
  4. Scramble the eggs in a separate bowl. Add honey, coconut oil and carrots. Mix these together and finally add in the blueberries and pecans.
  5. Add the dry ingredients in the first bowl into the second bowl of wet ingredients.
  6. Mix together by hand briefly.
  7. The cupcakes will be done in 25-30 minutes. The loaf pans may take a little bit longer. When you begin smelling the fragrance of the baked goods in the air, it is time to check and see if they are done. A toothpick inserted in the middle which comes out clean indicates doneness.
Recipe by GAPS Diet Journey at