A week down in my new world of Paleo and CrossFit and feeling awesome!  Now I didn’t want to scare all of you out there about Paleo and by the word of “diet” that follows it because it’s really not a diet in mind, but a change of lifestyle or a way of eating.  A good change and a good way of eating I like to think too.  Any who, you can still have things you love…just altered a little.  For example baked goods, as you all know I have a love for baked goods so I ventured this weekend in baking with almond flour.  I did have some errors in the kitchen this weekend on these journey for my baked good but I did have a success in these muffins.  And these muffins are really simple to make and they’re sweet enough to satisfy this reformed sugar addict.  And the “sweet” comes from one ripe banana and let me tell you it adds the right amount of sweetness.  I have to say I still have some learning to do when comes to baking with almond flour, but these muffins were the right thing especially for a little snack.  Plus they smell heavenly while they are baking.  Always a bonus and even more of a bonus when the munchkins can’t wait to try one.

I hope these muffins make you think my paleo ways aren’t crazy after all.  Enjoy!

Gluten-Free (Paleo) Carrot Muffins

Print Recipe

1 1/2 cups blanched almond flour

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 tablespoon cinnamon, plus more for sprinkling on top

3 eggs

2 tablespoons coconut oil, melted

1 ripe banana, mashed

2 tablespoons maple syrup or honey (optional)

1 1/2 cups carrots, grated

1/2 cup pecans, chopped

Instructions:

Preheat oven to 325 degrees.  Line muffin pan with paper liners.

In a large bowl, combine almond flour, salt, baking soda and cinnamon.

In a separate bowl, mix together eggs, oil, mashed banana, and maple syrup.

Stir carrots and pecans into wet ingredients.

Stir wet ingredients into dry.

Scoop a heaping ¼ cup batter into paper lined muffin pan and sprinkle tops with cinnamon.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack.  And serve and enjoy!

Makes about 10 – 12 muffins 

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26 Responses to Gluten-Free (Paleo) Carrot Muffins

  1. Katrina says:

    These sound lovely. I love treating myself to a carrot muffin once and a while. Yum!

  2. I’ve been reading a lot about the Paleo diet recently, looking forward to trying this out!

  3. Good for you! I have several friends who are very serious with CrossFit, who also follow the Paleo diet – they rave about it!! I’ve experimented with a few dishes and thought it was great. This muffin recipe looks delicious – thinking I might need to make this and share with them ;) Hope you’re well! xo

  4. mary says:

    I have been eating Paleo for a few weeks now. I love how I can still make a yummy dinner for the family and just omit a few items from my plate to stay on track. I can’t wait to try these muffins..they look delicious!

  5. leslie says:

    These sound sooo delicious and they look nice and hearty!

  6. Angel says:

    I tried this recipe today. It was so delicious, thank you very much!

  7. Nancy says:

    These muffins are so good !! Thank you the recipe:D

  8. MDelicious says:

    Angel and Nancy,
    So happy you enjoyed these muffins! :)

  9. Alyssa says:

    Finally tried these this morning and they are wonderful!!!! Just the boost I needed in week 5 of paleo. Thanks for all your recipes!

  10. Jody says:

    I’m curious about blanching the almond flour. Is that just for a couple minutes or is there a change in consistency that one should be looking for?

  11. […] the thought of baking from scratch, and so a couple of days ago, I decided to try out a recipe for Gluten-Free (Paleo) Carrot Muffins from this website. I halved the recipe since I didn’t want a large batch, and I actually used […]

  12. Lillian says:

    Hi – wondering what brand almond flour you used? I find Bob’s Red Mill good for banana bread but Honeyville better for cookies since it’s a finer grain. But I’d want the carrot cake to be lighter than my usual banana bread so wondering if Honeyville is the way to go. Thanks!

  13. MDelicious says:

    Hi Lillian!
    I love Honeyville’s blanched almond flour and use that in most of my recipes. I’m not a huge fan of the Bob’s Red Mill. If you can go with the Honeyville for this recipe. :)

  14. […] onion… cleaned out some veggies that were on their last leg in the fridge).  I baked Carrot Muffins.  And then I made stuffed peppers for dinner.  We had a lot left over, so I froze two for some […]

  15. […] I used pulp, they were very dense and a little too moist, but no complaints! Here’s the original recipe and here my “this is what I have in the house that is equivalent” […]

  16. […] Other: almond banana pancakes, paleo carrot muffins […]

  17. […] that I have already made multiple times because it is so easy and delicious. I got the recipe from Multiply Delicious. Most of her recipes aren’t paleo, but this one is definitely worth a […]

  18. […] muffins are inspired by this recipe…I made a few changes….I plan to play around with the flavors. Apple and cinnamon are […]

  19. […] keep a batch in the freezer ready for unexpected visitors or outings.  This recipe was taken from here and altered […]

  20. JD says:

    I hate posting a bad review cuz I usually love all the paleo recipes I find but this was pretty bad. Not sure why. Too much salt? I wanted to love it cuz I really wanted a true fruit sweetened muffin. Oh well.

  21. MDelicious says:

    Sorry JD this recipe didn’t work for you. I wouldn’t walk away from not having a fruit sweetened muffin. I have several others in the archive box that might work better for you.

  22. […] Preheat oven to 325 degrees.  Line muffin pan with paper liners. In a large bowl, combine almond flour, salt, baking soda and cinnamon. In a separate bowl, mix together eggs, oil, mashed banana, and maple syrup. Stir carrots and pecans into wet ingredients. Stir wet ingredients into dry. Scoop a heaping ¼ cup batter into paper lined muffin pan and sprinkle tops with cinnamon. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack.  And serve and enjoy! http://www.multiplydelicious.com/thefood/2011/08/gluten-free-carrot-muffins/ […]

  23. I recently gave up wheat but I LOVE bread products. These were so quick to make and are SO good. Thanks for sharing!

  24. […] Gluten Free Paleo Carrot Muffin recipe uses almond flour which I normally wrinkle my nose up at. “Normally” the recipe just […]

  25. SandraT says:

    Almond flour gets expensive and can be tricky to get the batter the right consistency. I like to sub some coconut flour in many recipes. I actually added about 1/4 c. to your recipe to get a little thicker batter. Thanks!

  26. Andrea says:

    Just made these and they came out moist and satisfying. You really can’t even tell it isn’t wheat. I added craisins and ginger.

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