Wholesome Carrot Breakfast Muffins

By Jess

5 from 1 ratings

For most Paleo eaters, breakfast is a cinch: a couple eggs, some bacon, and you’re good to go. But I’ve never been a huge fan of your typical breakfast foods. I’ll eat that kind of breakfast foods every now and then, but not as a regular, every day breakfast. So this recipe for carrot muffins has become part of my regular rotation of breakfast foods. Not only are these muffins Paleo, they are packed with vitamins and nutrients. And, you can make them ahead of time and grab one in the morning on your way out the door. More time to hit the snooze button!


These Paleo carrot muffins are great for breakfast or anytime of the day!


Normally when you think muffins, you may think “not Paleo!” because most traditional muffin recipes use wheat flour as their base. But you know I wouldn’t send you a recipe packed with wheat flour! Instead of wheat flour, this recipe uses almond flour and ground walnuts, two perfectly Paleo foods, plus you get added protein and fiber. Bonus!

Carrot Muffins Ingredients

And when I have a breakfast muffin, I want a bit of sweetness. Instead of using white refined sugar to make these muffins, this recipe calls for honey, a less processed and more Paleo-friendly way to make your meals a bit sweeter. Of course, carrots have a bit of natural sugar that adds to the subtle sweetness of these muffins.

Mixing It

When I offered one of these muffins to my mom for breakfast a few weeks ago she had a good laugh. “You’re having breakfast and it has carrots in it?!” You see, my parents had two epic battles with me involving food during the entirety of my childhood. The first involved breakfast foods. I hated breakfast foods. If I occasionally eat eggs and bacon as an adult, I absolutely refused as a kid. So most of my breakfasts tended to be sandwiches or soup when I was a kid.

Baking It Top view

The second battle involved carrots. I hated carrots. I mean, HATED. They tried everything to get me to eat carrots. My mom would sneak them into spaghetti sauce or shred them so thin she thought I couldn’t pick them out of a salad. But I stood my ground – for years. I’ve softened my stance as an adult (I still will not eat those baby carrots) but my mom thought my carrot muffins were finally all her efforts during my childhood coming to fruition.

Served In A Plate

Here’s the secret, though: these muffins have a hint of carrot flavor, but between the nut flours, the honey, and the raisins, they are really just a sweet, healthy, breakfast that you can enjoy a cup of tea with or grab as you head out the door to work. So whether you’re looking for an alternative to your regular breakfast or trying to pack more vitamins and nutrients into every meal, you should definitely give these muffins a try!

(Make this next: Egg Muffins in Prosciutto Cups)


  • Ingredients
    • 1 cup (firmly packed) ground walnuts
    • ½ cup (firmly packed) almond flour
    • ½ tsp ground cinnamon
    • ½ tsp baking powder
    • 1/8 cup coconut oil, melted
    • ¼ cup honey
    • 2 eggs
    • ¾ cup grated carrots
    • ½ cup raisins
  • For topping (optional)
    • 1 tbsp raisins
    • 1 tbsp chopped walnuts


  1. To hydrate raisins, place raisins with 1 teaspoon of water in a microwavable bowl, cover with a lid and microwave on high for 30 seconds.
  2. Preheat oven to 350°F.
  3. Line a 6-cup muffin pan with paper cups.
  4. In a bowl mix almond flour, ground walnuts, cinnamon and baking powder. Set aside.
  5. In another bowl, beat eggs with honey. Add almond -walnut mixture and mix well.
  6. Add carrots and coconut oil and mix.
  7. Gently fold in raisins.
  8. Spoon batter into prepared muffin pan.
  9. Sprinkle with extra raisins and chopped walnuts if using.
  10. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool on a rack, and enjoy!


Serving Size





Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

Print Recipe


Ask a Question 

  1. I’m not crazy about the almond flour (don’t like the texture it gives and it’s so expensive). Could I use coconut flour?

    • Sure, you can use coconut flour, but I can’t tell you how much to use. You can’t just substitute coconut flour for almond flour, the recipe won’t work out right!

    • Sylvia, did you have success using coconut flour? I had the same question regarding substituting for the almond flour.

  2. Hi I have a question. I just started eating paleo and am new to this concept. I was told that although I’m eating paleo, I still need to watch portions since I’m trying to lose weight I know paleo diet followers are not calorie counters, but for is trying to lose weight, what’s the rule on muffin recipes like these? How many calories, protein, etc, are in these? How many constitute a “meal”?

    • Ruthie,

      Eating paleo is very different than traditional ways of eating. The foods are different because they are nutrient dense whole foods, and not only contain more protein and fat, but also more fiber. So paleo changes not only what we eat, but how we eat. Portions should be moderate and meals and snacks should be eaten when you are hungry. When you eat paleo, you eat moderate portions naturally, And you eat when you are hungry and you stop when you begin to feel full. As for how many muffins make a meal…it depends, and it is different for everyone and it may change for you from one week to the next. My best advice is to eat small portions frequently and to stay well hydrated with water. Allow your body to adjust to eating whole foods. As you eat paleo and adjust to the lifestyle you will learn what works for you and your goals. Thanks for reading and keep me posted on how things go for you.

  3. Sounds great! Do you think ground pecans could replace the walnut or a different nut? I have a bit of an allergy to walnuts, itchy tongue and all that. Thanks

  4. These are amazing! I used maple syrup instead of honey and added spirulina powder for extra nutrition and they turned out so good! Thank you!

  5. I am macro counting but doing paleo as well, this recipe looks wonderful but I’m asking what the fiber count would be for a single service. Basically, what Ruthie asked.

  6. Just made (almost) these, they smell delicious! Used maple syrup instead of honey, and added 1/4 teaspoon xantham gum as insurance for rising. Not the texture I was expecting, looks very different from photos, but delicious! Wonder if my two changes caused the different appearance. Inside does not look like a muffin. looks more dense, like fruit cake.

  7. This muffins are delicious!! Followed the recipe exactly and they turned out great. The whole family loved them and I love that we got some veggies at breakfast.

  8. I have to say…these are GREAT!! I followed the recipe exactly but put my own spin on a couple ingredients. I didn’t have any raisons so chopped some dried figs-yummy. Only had about half the amount of almond flour called for so filled in the other half with pecan flour (ground pecans in my coffee grinder) and worked fine. Used maple syrup just like one of the other reviewers. For the top, used my trail mix and I swear these were to die for, very moist and delicious. Thanks for the great recipe Jess

    Rating: 5

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