Healthy Almond Flour Carrot Cake Muffins Recipe
Delicious and healthy almond flour carrot cake muffins made with ripe bananas, shredded coconut, and chopped nuts. These muffins are naturally sweetened with dried cranberries or raisins and spiced with cinnamon, offering a moist, flavorful treat perfect for breakfast or a wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 3 large ripe bananas (mashed, about 1 1/2 cups)
- 2 large eggs
Dry Ingredients
- 2 cups Super Fine Almond Flour
- 1/2 tsp sea salt
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup unsweetened shredded coconut
Add-ins
- 1 cup grated carrot (about 1 large carrot)
- 2/3 cup dried cranberries or raisins
- 2/3 cup raw walnuts or pecans (chopped)
Instructions
- Prepare Vegan Cream Cheese Frosting (Optional): If you plan to frost the muffins, prepare the vegan cream cheese frosting ahead of time by soaking cashews for 12 hours to ensure a creamy texture.
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a muffin pan with papers or lightly grease it with cooking spray to prevent sticking.
- Mash Bananas: In a mixing bowl, mash the ripe bananas until creamy, leaving some small chunks for texture.
- Mix Eggs: Whisk the eggs into the mashed bananas until the mixture is well combined.
- Add Dry Ingredients: Incorporate the almond flour, sea salt, baking powder, ground cinnamon, and shredded coconut into the banana-egg mixture, stirring well to combine all ingredients evenly.
- Fold in Add-ins: Gently stir in the grated carrot, dried cranberries or raisins, and chopped nuts until they are evenly distributed throughout the batter.
- Fill Muffin Pan: Transfer the batter to the prepared muffin pan, filling each muffin cup about ¾ full or to the top for a larger muffin.
- Bake Muffins: Place the muffin pan on the center rack of the preheated oven and bake for 30 to 35 minutes, or until the tops turn golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the muffins to cool completely in the pan before removing the muffin papers. Frost with the prepared frosting if desired after cooling.
Notes
- You can substitute dried cranberries for raisins depending on your preference.
- Use super fine almond flour for the best texture; coarse flour may make the muffins denser.
- Ensure muffins are fully cooled before frosting to prevent melting or sogginess.
- The muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Nut-free option: omit walnuts or pecans and replace with sunflower seeds if needed.
