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Almond Flour Carrot Cake Muffins

Almond flour carrot cake muffins make a tasty gluten-free breakfast or snack. Make a batch of these during your weekend meal prep to enjoy all week.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten-free, muffins
Servings: 12
Author: Gabriella @ Nutritious Minimalist


  • 3 eggs
  • 1/2 cup maple syrup
  • 2 tablespoons melted coconut oil (or avocado oil or olive oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1.5 cups grated carrots


  • Preheat the oven to 350℉.
  • In a large bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract.
  • Add the almond flour, pumpkin pie spice, baking powder, and salt. Stir to combine. Add the grated carrots and stir to combine.
  • Spoon the batter into muffin tins and bake for 25 minutes, until the tops are golden brown.