Paleo Carrot Raisin Muffins

4 from 2 votes
Course Dessert, Snack
Servings 12 muffins


  • 1 1/2 cups almond flour
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 3 Eggs or 3 tablespoons ground flaxseed mixed with 1/2 cup water for vegan
  • 1 cup shredded carrots
  • 1/4 cup honey or maple syrup for vegan
  • 2 tablespoons Coconut oil melted
  • 1 teaspoon apple cider vinegar


  • Preheat the oven to 325°F and grease or line muffin tin.
  • In a large bowl, combine the almond flour, raisins, walnuts, cinnamon, baking soda, and salt. In a medium bowl, stir together the eggs/flax egg, carrot, honey/maple syrup, coconut oil, and vinegar. Add the wet ingredients to the dry and stir until just combined.
  • Evenly divide the batter between the muffin cups, filling them about three-quarters full.
  • Bake the muffins until they are lightly browned and a toothpick inserted in center comes out clean, about 20 minutes.
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