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Carrot Cake Muffins

Course Breakfast, Dessert, Snack
Cuisine Paleo, Primal
Calories 816 kcal


  • 1 c Almond flour
  • 1/2 c Coconut flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 4 Eggs (at room temp.)
  • 1 tsp Apple cider vinegar
  • 1/2 c Coconut oil
  • 1 1/2 c Carrot (coarsely grated )
  • 2 Ripe bananas
  • 1/2 c Raisins
  • Stevia (to taste)


  1. Pre-heat your oven to 350 degrees F.
  2. If your eggs are not at room temperature, set them out now in a bowl of warm-hot water to bring them to room temperature.
  3. Combine dry ingredients in a small mixing bowl (almond flour, coconut flour, baking soda, salt, and cinnamon).
  4. Combine wet ingredients in a separate mixing bowl (eggs, vinegar, coconut oil, and mashed bananas).
  5. Once wet and dry ingredients are mixed well, add them together, and combine fully.
  6. Slowly fold carrot and raisins into mixture.
  7. Spoon servings of the mixture into lined muffin cups.
  8. Bake for 20-30 minutes, or until a toothpick comes out clean.
Nutrition Facts
Carrot Cake Muffins
Amount Per Serving
Calories 816 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 33g206%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Sodium 671mg29%
Potassium 950mg27%
Carbohydrates 62g21%
Fiber 25g104%
Sugar 29g32%
Protein 21g42%
Vitamin A 14900IU298%
Vitamin C 9.1mg11%
Calcium 220mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.