I am so excited at how these muffins turned out. I ate half the recipe in one day. That’s six muffins in one day and I’m not even pressed about it.


Paleo Carrot Muffins | Easy Healthy Sweets | Gluten Free Baked Goods | Dairy Free Recipes

This recipe is essentially a variation on my spinach muffin recipe, but with carrots instead…and I have to say–I think I like the carrot muffins better!

I also used my paleo flour in this recipe. I often use Bob’s Red Mill gluten free flour, however, it uses bean and potato flours, which are not considered paleo.

On top of that, these are seriously so easy to make. Anything that has a short prep time that you leave in the oven while you can do other things, is good in my book. These are the perfect little muffins to bring to a brunch potluck. Too bad I have no friends and spend my weekends baking and taking photos of food in my backyard. #2tru

Prep Time: 10 minutes / Bake Time: 25 minutes / Total time: 35 minutes

Makes a dozen muffins


  • ½ cup unsweetened applesauce
  • 1 large egg
  • 2 tsp vanilla
  • 2 cups grated carrot (uncooked)
  • ½ banana
  • ½ cup maple syrup
  • 2 tbsp coconut oil
  • 2 cups of Paleo flour
  • 1 tsp of baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • Pinch of nutmeg
  • ¼ cup of dried shaved coconut


  1. Preheat oven to 350 degrees
  2. Combine applesauce, egg, vanilla, banana, and maple syrup in a food processor, blend until smooth
  3. Grate 2 cups of carrots
  4. In a separate bowl, combine dry ingredients: flour*, baking powder, salt, cinnamon, and nutmeg
  5. Pour in wet mixture and combine with a spatula until smooth
  6. Line muffin tin with coconut oil
  7. Fill each muffin tin about ⅓ of the way
  8. Top muffins with a pinch of shaved coconut
  9. Bake for 20 to 25 minutes

* I used my Paleo flour blend here

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