Learn how to make these moist and easy healthy carrot muffins with only 10 minutes of prep! They’re like a warm hug in every bite, perfect for any occasion, whether a cozy morning at home or a gathering with friends; these sugar-free carrot muffins will impress everyone.
You have to try these carrot cake muffins! They’re seriously next-level. And besides that, they’re gluten – and sugar-free, but you wouldn’t even know. So moist and flavorful, these muffins will be a hit at Easter brunch!
What’s not to love about a quick and easy dessert recipe with all your favorite carrot flavors but in muffin form, skipping all those complicated steps from making a carrot cake with layers?
Sweet, moist, and with a hint of cinnamon, these easy carrot muffins have the perfect fluffy texture of regular ones without even figuring out that they are gluten-free and sugar-free.
Just like my carrot cake, carrot bars, and easy carrot cookies, I love making these muffins during the spring season, but they are also perfect all year round when you need something sweet and delicious.
Why You Should Try These Carrot Muffins
- Made With Nutritious Ingredients. Packed with carrots, these muffins are loaded with vitamins and fiber, making them a healthier option for snacking or breakfast.
- Customizable Recipe. Feel free to add nuts, raisins, or coconut flakes to personalize your muffins and add extra texture and flavor.
- Family-Friendly. These muffins are loved by kids and adults alike, making them a fantastic choice for pleasing the whole family.
- Budget-Friendly. These muffins use simple, pantry-staple ingredients and won’t break the bank, making them an affordable treat anytime.
- Make Ahead Recipe. Bake a batch of these muffins and store them in the freezer for a quick grab-and-go option whenever you need a snack or breakfast on busy mornings.
Ingredients Needed
This carrot muffin recipe is super easy to make and requires only a few naturally low-carb ingredients that are easy to find. Here is a list of everything you will need:
- Almond Flour – Choose blanched almond flour for a finer texture.
- Coconut Flour – Adds a subtle coconut flavor and helps bind the ingredients together.
- Eggs – Act as a binding agent. They also add moisture and richness to the texture.
- Carrots – Gives natural sweetness and moisture.
- Butter – You can also use coconut oil or vegetable oil for a dairy-free version.
- Sweetener – Use your favorite powdered low-carb sweetener.
- Baking Powder – Helps the muffins rise and become light and fluffy.
- Vanilla Extract – Use the best quality for an intense, delicious flavor.
- Cinnamon – Provides warmth and spice to the muffins, complementing the sweetness of the carrots.
- Salt – Used to enhance all the flavors from these gluten-free carrot muffins.
- Pecans – Can be chopped and mixed into the batter or sprinkled on top as a crunchy topping.
How To Make Healthy Carrot Muffins
Another great thing about these easy carrot muffins is that they are super easy to prepare without needing cooking skills. Here are the steps that you need to follow:
Making The Carrot Cake Batter
- Mixing Dry Ingredients – Add the almond flour, coconut flour, sweetener baking powder, ground cinnamon, and salt in a large mixing bowl.
- Thoroughly mix the dry ingredients until well combined. These ingredients will form the base of your muffin batter.
- Mix Wet Ingredients – In another mixing bowl, crack open 5 large eggs (at room temperature) and add 1 tablespoon of vanilla extract. Mix the eggs and vanilla together until frothy.
- Gradually pour ½ cup of melted unsalted butter, mixing continuously as you pour to prevent the butter from solidifying upon contact with the cold ingredients.
- Combine Wet and Dry Ingredients – Create a well in the center of the dry ingredient mixture and pour the wet ingredient mixture into it. Mix everything until just combined. Avoid overmixing, as this can lead to tough muffins.
- Ensure the ingredients are fully incorporated, but be careful not to overmix.
- Add ½ cups of chopped toasted pecans and 2 cups of grated carrots to the batter until evenly distributed. The pecans will add a delightful crunch, while the carrots provide natural sweetness and moisture to the muffins.
Tip for Delicious Carrot Muffins: Want to take your carrot muffins from good to “can’t-stop-eating”? Try using brown butter!
It’s super easy: Just melt ½ cup of unsalted butter over medium heat, giving it a stir now and then. Keep an eye on it as it goes from melted to bubbly and then to a gorgeous golden brown with an amazing nutty aroma. That’s your signal to remove it from the heat. Mix this golden magic into your muffin batter, and you’ll be amazed at the depth of flavor it adds. Trust me, your taste buds will thank you!
Baking the Muffins
- Distribute the batter evenly into the prepared muffin tin using a spoon or scoop, filling each cup approximately ¾ full. This ensures that the muffins have enough space to rise and expand during baking without overflowing.
- Sprinkle additional chopped pecans on top of each muffin and bake for approximately 30-35 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking to prevent over-browning.
Useful Tips For Making The Best Muffins
- Use Fresh Ingredients. For the best flavor and texture, use fresh, high-quality ingredients like carrots, eggs, and spices.
- Grate the carrots finely to ensure they blend well into the batter and are distributed evenly throughout the muffins. This helps achieve a moist and tender crumb.
- Use eggs at room temperature for the best flavor and texture.
- Toasting the pecans before adding them to the batter enhances their flavor and adds a delightful crunch to the muffins.
- To check if the muffins are done, insert a toothpick into the center of each one. They’re ready if the toothpick comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
How To Store
Allow the muffins to cool completely to room temperature before storing. Place the cooled muffins in an airtight container or a resealable plastic bag.
Room Temperature: If you plan to consume the muffins within 1-2 days, store them at room temperature. Keep them in a cool, dry place away from direct sunlight and heat sources.
Fridge: Place the airtight container in the fridge and store it for up to 5 days.
Freezing: Carrot muffins freeze well and can be stored in the freezer for 2-3 months. Place the cooled muffins in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Thaw frozen muffins in the refrigerator overnight or warm them in the microwave or oven before serving.
More Muffins Recipes
- Strawberry Pistachio Muffins
- Almond Flour Banana Muffins
- Keto Pumpkin Muffins
- Keto Blueberry Muffins
- Chocolate Muffins
Healthy Carrot Muffins
Description
Ingredients
- 2 cups almond flour superfine, blanched
- ¼ cup coconut flour
- 5 large eggs room temperature
- 2 cups carrots grated
- ½ cup unsalted butter melted
- ¾ cup granulated sweetener or brown sugar replacement
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp salt
- ½ cup toasted pecans chopped, or walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 12-muffin tin by greasing or lining the cups with muffin liners.
- In a large mixing bowl, combine 2 cups of almond flour, ¼ cup of coconut flour, ¾ cup of granulated sweetener or brown sugar replacement, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, and ½ teaspoon of salt.
- Stir the dry ingredients until well combined.
- Whisk together 5 large eggs at room temperature and 1 tablespoon of vanilla extract in another mixing bowl.
- Melt ½ cup unsalted butter until golden and nutty. Stir into your batter for rich flavor.
- Pour the mixture of wet ingredients into the bowl with the dry ingredients.
- Stir gently until all ingredients are well combined.
- Fold in ½ cup of chopped toasted pecans and 2 cups of grated carrots into the batter.
- Using a spoon or a scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
- Top each muffin with chopped pecans and place the tin in the oven.
- Bake for approximately 30-35 minutes until the muffins are golden brown, and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes.
- After 5 minutes, transfer the muffins to a wire rack to cool completely.
- Once cooled, serve and enjoy your delicious homemade carrot cake muffins!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
