Carrot Cake Breakfast Muffins (paleo, gluten-free)

Carrot Cake Breakfast Muffins (paleo, gluten-free)| Perchance to Cook

Nothing beats a good cup of coffee with a fresh baked muffin for breakfast. Well, nothing except for Paleo muffins because who wouldn’t prefer putting all-natural non-processed ingredients in their body?I’ve been on a mission to develop as many “non-processed only” baked goods recipes as possible lately. Which is how these Carrot Cake Breakfast Muffins came about. Moist, sweet, and full of warm spices, these muffins are a pleasantly delicious addition to any morning… or anytime for that matter.

Carrot Cake Breakfast Muffins (paleo, gluten-free)| Perchance to Cook

As per usual, I had some friends try these muffins out before posting the recipe to make sure that they were as good as I hoped… and they really loved them! ย When it comes to Paleo recipes, I want to make sure that what I am making isn’t just “good for Paleo”, but that it’s a genuinely good recipe that anyone would enjoy.

One of my friends recently asked me when I would be posting this recipe so that she could make them for breakfast, so here they are! ๐Ÿ™‚

Carrot Cake Breakfast Muffins (paleo, gluten-free)| Perchance to Cook

I just can’t get over howย refreshing, light, and delicious these are! Sometimes carrot cake can be overly sweet, but these Carrot Cake Breakfast Muffins are perfect. Like little bites of airy cinnamon cake with carrots wonderfully immersed throughout.

Carrot Cake Breakfast Muffins (paleo, gluten-free)| Perchance to Cook

I bet raisins would be delicious in these muffins. Yum!! ย And maybe walnuts too? I may not have mentioned this before, but I am allergic to all nuts except for almonds. So, I don’t really know what walnuts taste like, but since they are in many carrot cake recipes, I assume they must compliment the flavor nicely.

Carrot Cake Breakfast Muffins (paleo, gluten-free)| Perchance to Cook

I like having lots of delicious breakfast options. I’ve already made my Honey Banana Cake like six times and I am happy to have another great breakfast option now. ๐Ÿ™‚ It really does make a difference to have healthy non-processed baked goods for breakfast. Whether you are sitting down andย enjoying the quietness of the day or are on the go, these Carrot Cake Breakfast Muffins are a delicious breakfast treat.

They also are perfect as snacks or dessert. ๐Ÿ™‚

Carrot Cake Breakfast Muffins (paleo, gluten-free)| Perchance to Cook

Let me know if there are any muffins, cakes or scone flavors that you want to see!

5.0 from 6 reviews
Carrot Cake Breakfast Muffins (paleo, gluten-free)
Serves: 12
  • ¾ cup almond flour/meal
  • ½ cup coconut flour (I like Nutiva Organic Coconut Flour)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • 2 eggs
  • ½ cup honey
  • 1 tsp vanilla
  • ¼ cup coconut milk
  • 2 Tbs coconut oil (melted)
  • 1 mashed banana
  • 1½ cups shredded carrots ( this was about 5 large carrots grated for me)
  1. Preheat the oven to 350 degrees.
  2. Line a 12 cupcake pan with muffin tins.
  3. Grate 5 large carrots. This should equal 1½ cup of packed shredded carrots. Put this amount in a small bowl and set it aside.
  4. In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg with a fork. Set the bowl aside.
  5. In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
  6. Put bowl 1 into bowl 2 and mix with an electric mixer.
  7. Fold in the shredded carrots.
  8. Bake for 30 minutes- switching the direction of the tray half way through.


45 thoughts on “Carrot Cake Breakfast Muffins (paleo, gluten-free)

  1. Just made these for the upcoming work week and they are fantastic! Delicious, thank you for sharing all these yummy recipes. A few were eaten for desert!

  2. I loved these!! I didn’t have bananas on hand so I subbed in unsweetened applesauce. Very tasty! These muffins are giving me a way to use up the pulp from my juicer. Thanks for these! I’ll try the apple cake muffins next using the leftover apple pulp!

    1. It’s good to know that it works with applesauce! I also like the idea of using the pulp from the juicer, I’ll have to try that. Glad you liked them!

      1. I didn’t use applesauce, I used half of an avocado. It provides the consistency and fat as a banana. No-one in my family noticed anything different. It might be “slightly” less sweet then a banana, but you could add a touch more honey. I don’t bother – no one noticed that either! ๐Ÿ™‚ If you worry about the green color of an avocado, add 2 teaspoons of lemon juice to that batter and mix in, however I’ve never had an issue with it!

  3. Made these tonight to take to a mom’s group 0 but my kids had a taste and ate 3 each! Very yummy! I did find that I had to cut down on the cook time using a convection oven.

    1. I’m so happy to hear they loved it! Thanks for posting and letting me know about needing to cut the time with a convection oven ๐Ÿ™‚

  4. These sound wonderful! I’m going to make them on Thursday. Can I use flax instead of eggs? My friend is allergic to eggs. I’m accustomed to baking gluten free and vegan but completely grain free is new to me.

    1. I have never tried cooking these with flax instead of eggs. I have recently become intrigued by the idea though. So if you try it, let me know how it turns out!

  5. These muffins are delicious! So freakish tasty I have made them 4 times in 2 weeks as they have been demolished within minutes. Thank you!

  6. 5 large carrots…or 1 and a half cups is not the same. I used 4 large and it is taking too long to bake…they seem too wet. We must have much bigger carrots in Ireland!!! I grated the carrots with a fine grater. Everything is followed like the recipe. I have a fan assisted oven.. Perhaps you could use weights for your ingredients as it will make for more consistent results???

    1. Ah, I’m sorry! I will correct the recipe to say 1.5 cups of grated carrots; this could also be an issue with the manner in which they are grated. When I use a machine vs. when I grated them by hand, it results in different sized shredding. I’ll investigate. Thanks! ๐Ÿ™‚

  7. This recipe looks wonderful! I can’t eat anything sugary right now (candida issues) so I can’t include the honey or banana. Do you have any suggestions for substitutions that could make this work? Thank you!

    1. Is applesauce ok? I’d try 1/2 cup of applesauce instead of the banana and leave out the honey.

    1. I use canned coconut milk. But make sure it is a brand with no preservatives in it! It makes a difference in the taste of the recipe. ๐Ÿ™‚ I like Goldenstar.

  8. I made these this morning and they are wonderful! Tastes more like pumpkin pie than carrot cake. I had to use a frozen banana which may have given it a more wet inside texture than had it been fresh. But yummy all the same!

    1. Thank you! It also could have been how the carrots were shredded. I’ve heard that the thickness of them could affect it. ๐Ÿ™‚

  9. Just have to add that I have made these every week for the past 3 weeks. They are my favorite breakfast along with some yogurt. I heat them up in a toaster oven for a bit and they crisp up on the outside and are toasty warm on the inside. They’ve become an addiction for me!

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