Discover your new favorite healthy treat with these Paleo Carrot Muffins made with Cassava Flour. Perfectly tender and delightfully moist, these muffins are warmly spiced with cinnamon and naturally sweetened with honey and applesauce. They’re an ideal, guilt-free snack that’s gluten-free, dairy-free, nut-free, and contains no refined sugar.
For the longest time, I’ve struggled to create the perfect grain-free carrot muffin. So many recipes end up dense, dry, or just plain disappointing. As a huge fan of carrot cake, I was on a mission to develop a muffin that had all the comforting flavor but with a light, fluffy texture and wholesome ingredients. I’m so excited to say, this is it!
These muffins are everything you could want in a healthy baked good. They are incredibly moist and tender, with a subtle sweetness that doesn’t overwhelm. The finely blended carrots provide a beautiful natural color and extra moisture, but their flavor is so mild that even my carrot-skeptic husband couldn’t detect them!
Why This Recipe Works
- Meets All Your Dietary Needs: This recipe is completely Paleo, meaning it’s free from gluten, grains, dairy, and refined sugars.
- Naturally Sweetened: We use a balanced combination of unsweetened applesauce and pure raw honey for a gentle, delicious sweetness.
- Allergy-Friendly & Easy on the Gut: By using cassava flour, these muffins are entirely nut-free, making them a great choice for school lunchboxes and for those with sensitive digestive systems.
- A Veggie Boost in Disguise: Finely blended carrots add moisture, color, and nutrients without an overpowering vegetable taste. It’s the perfect way to add a little extra goodness into your family’s diet.
My whole family adores the soft texture and gentle flavor of these muffins. They are wonderful on their own for a quick breakfast or snack, but also pair beautifully with a schmear of dairy-free cream cheese, a pat of grass-fed butter, or a spoonful of your favorite fruit preserve.
Ingredients You’ll Need
Here is the simple list of ingredients for these gluten-free carrot muffins:
- Raw Carrots: Either whole large carrots or baby carrots work perfectly.
- Large Eggs: These are essential for the structure and fluffy texture of the muffins. I do not advise using an egg replacer in this recipe, as the results will likely be gummy.
- Unsweetened Applesauce: Provides natural sweetness and moisture.
- Raw Honey: Adds flavor and sweetness. Maple syrup can be substituted in equal measure if preferred.
- Vanilla Extract: Enhances all the other flavors.
- Cassava Flour: A high-quality cassava flour like Otto’s Cassava Flour gives the most consistent and reliable results.
- Baking Powder: To help the muffins rise. Ensure it is a grain-free version to keep the recipe Paleo.
- Baking Soda: Works with the baking powder to create a light, airy crumb.
- Salt: Just a pinch to bring out the sweetness and spice.
- Ground Cinnamon: For that classic warm spice flavor.
- Ground Nutmeg: Optional, but it adds a lovely depth of flavor that complements the cinnamon and carrot.
How to Make Carrot Cassava Flour Muffins
Making these muffins is incredibly simple, thanks to the food processor or a high-powered blender. This method ensures the carrots are finely pulverized for a perfect texture.
1. Prepare for Baking: First, preheat your oven to 350°F (175°C). Line a standard muffin tin with 9 paper or silicone liners.
2. Create the Batter: Peel your carrots and roughly chop them into 1-inch pieces. Place them in the bowl of your food processor and blend until they are completely broken down into a fine, crumb-like texture.
Next, add the wet ingredients to the food processor with the carrots: eggs, applesauce, honey, and vanilla extract. Blend again until the mixture is smooth and combined.
Finally, add the dry ingredients: cassava flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Pulse a few times to incorporate, then blend until the batter is smooth and uniform. Scrape down the sides of the bowl as needed to ensure everything is mixed in.
3. Bake the Muffins: Using a cookie scoop or a large spoon, divide the batter evenly among the 9 prepared muffin liners.
Place the muffin tin on the center rack of your preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Cool and Store: Once baked, remove the muffins from the oven and let them rest in the pan for 5 minutes. This helps them set. Then, carefully transfer the muffins to a wire rack to cool completely.
Storage Instructions
Store the completely cooled muffins in an airtight container in the refrigerator for up to one week. These also freeze beautifully! Place them in a freezer-safe bag or container and freeze for up to 3 months.
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Carrot Cassava Flour Muffins (Paleo, Refined Sugar Free)
These moist, fluffy carrot muffins are made with cassava flour and carrots. This healthy Paleo muffins recipe is nut free, grain free, dairy free and great for breakfast or snack.
- Total Time: 35 minutes
- Yield: 9 muffins
Ingredients
1 cup chopped raw carrots (150g)
3 large eggs
½ cup unsweetened applesauce
2 Tbsp raw honey
1 tsp vanilla extract
1 cup cassava flour (145g)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg (optional)
Instructions
Preheat your oven to 350 degrees F. Line a muffin pan with 9 paper or silicone muffin liners.
Next, peel and chop carrots into about ½ inch “coins”. Then, add them to your food processor or high powered blender.
Blend the carrots until they are well pulverized. Then, add in the wet ingredients. Blend again, then add in the dry ingredients. Pulse the batter a few times before blending the mixture to a smooth, even texture.
Scoop the batter into your lined muffin tin, filling each muffin slot nearly to the top.
Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
After baking, remove the muffins from the oven and let them rest in the pan for 5 minutes. Then, transfer them to a wire cooling rack.
Notes
For best results, measure ingredients by weight (when given).
These muffins are not super sweet. For a sweeter taste, add another 1-2 tablespoons honey.
- Prep Time: 10 min
- Cook Time: 25 min
