Paleo Friendly Baked Goods
Eating grain-free is challenging, but many eliminate grains to manage allergies, reduce carbs, or follow an anti-inflammatory diet. These delicious Almond Flour Carrot Cake Muffins make healthy snacking easier throughout the week. The muffins are portion-controlled and freeze well, so you can grab them and stick with your nutrition goals. They are paleo-friendly, gluten-free, and on the Specific Carbohydrate Diet.
What is the Specific Carbohydrate Diet?
The Specific Carbohydrate Diet™ (SCD) helps people who suffer from various bowel diseases and other ailments with a diet that eliminates grain, gluten, and refined sugar. I strictly followed the diet for many years to heal my gut issues. Some dairy and beans are allowed making it less restricting (in my opinion) than the Paleo diet. Not only did my digestion improve, but joint pain and headaches disappeared. I gradually introduced gluten-free whole grains into my diet but continued to avoid refined sugar.
Meal Prep & Store Healthy Snacks
These muffins were essential to my success in maintaining the SCD. I still bake them because they help me avoid processed snack foods. Try the Almond Flour Banana Nut Muffins Recipe.
How to store muffins?
• Keep at room temperature in a covered container for 2-3 days
• Refrigerate muffins in an airtight container for five days
• Freeze in a container or zip-lock bags for six month
Benefits of Grain-Free Muffins
Anyone can enjoy these healthy muffins that reduce your refined sugar intake while providing a luscious snack. You do not have to be on a special diet.
• No Processed Flour
• Refined Sugar-Free
• Lower in carbohydrates than wheat flour
• Freeze well
• Make wonderful gifts
• Healthy ingredients
- Eggs: at room temperature are best, but I have made them numerous times with eggs directly from the refrigerator.
- Honey:100% pure honey. Raw or pasteurization are ok but no added ingredients.
- Butter: unsalted is preferred but omit salt if using salted butter.
- Vanilla: can be substituted with almond extract or half of each.
- Carrots: Bagged, pre-shredded carrots in the produce section work for this recipe, but I always have carrots and prefer to shred them just before using. If the pre-shredded carrots are long, chop them into smaller pieces with a knife.
- Spices: This recipe uses cinnamon, ginger, and nutmeg. You can also use 1.5 teaspoons of pumpkin pie spice or one teaspoon of cinnamon and eliminate nutmeg and ginger.
- Blanched almond flour: Almond Meal works if you cannot find blanched almond flour, but the muffins will be denser and not as moist. I prefer blanched flour.
- Coconut: use unsweetened coconut flakes or eliminate if that is not a flavor you enjoy.
- Chopped walnuts: or use chopped pecans.
- Raisins: golden or brown, but I love golden raisins.
Easy to Freeze
Grate 1 large carrot with a box grater (one cup).
Combine wet ingredients in a large bowl.
Mix dry ingredients in a medium bowl.
Add dry ingredients to carrot and egg mixture.
Fill 1/4 cup of batter into muffin cups.
Bake until golden brown.
Almond Flour Carrot Cake Spiced Muffins
- Total Time: 40
- Yield: 12 1x
- Diet: Gluten Free
Craving sweets and baked goods but trying to limit processed sugar and carbs in your diet? These delicious and healthy muffins are the perfect grab-and-go breakfast or snack with all the flavors of carrot cake, from carrots, raisins, spices, nuts, coconut, and a touch of honey.
- 3 large eggs
- 1/2 cup pure honey*
- 1/4 cup butter, melted
- 1 cup grated carrots
- 1 teaspoon vanilla extract *
- 2 1/2 cup blanched almond flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon *
- 1/2 teaspoon ginger powder *
- 1/4 teaspoon ground nutmeg *
- 1/3 cup unsweetened coconut flakes
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
- Preheat the oven to 325º and set the baking rack to the middle of the range. Melt butter in a microwave-safe dish and cool for a few minutes. Line muffin pan with baking cups; foil, parchment, or paper all work.
- Mix wet ingredients: whisk eggs in a large bowl. Add honey, slightly cooled melted butter, carrots, and vanilla extract, and mix all ingredients with a whisk or mixing spoon.
- Mix Dry Ingredients: In a medium bowl, combine almond flour, salt, soda, and spices. Mix with a Danish dough whisk or a mixing spoon. Add dry ingredient to carrot mixture in the large bowl with a spoon or Danish dough whisk until combined. Fold in coconut, walnuts, and raisins.
- Divide the batter between the dozen muffin liners with a spoon or cookie dough scoop. Fill the cups to the top with approximately ¼ cup per muffin – see the above post’s illustration of the pre-baked muffin pan in step 5.
- Bake the muffins for 22 – 25 minutes until nicely browned, springy to the touch, and a toothpick comes out clean when inserted into the center. Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to finish cooling for an additional 10 minutes.
- Store in an airtight container on the counter for 2-3 days; refrigerator for a week or freezer for 6 months.
* For CSD, use 100% pure honey, extracts, and spices with no added sugars or stabilizers
This recipe also makes 24 mini muffins, but grate carrot pieces in a small size. Bake at 325º for 14 – 17 minutes.
Equipment needed: – two mixing bowls, cookie or ice cream scoop for the batter, muffin tin, foil, parchment or paper liners, whisk, Danish dough whisk, or mixing spoon.
Try my recipe for Almond Flour Banana Nut Muffins, also GF & SCD.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast Snack
- Method: Oven
- Cuisine: American
Keywords: Specific Carbohydrate Diet, gift giving idea, clean eating, meal prep, snack
2 responses to “Almond Flour Carrot Cake Spiced Muffins”
Have made these – fantastic!
Thanks for the review. Try the banana muffins when you get a chance.