Carrot Muffins

These carrot muffins are moist and fluffy, and make a great healthy treat. They are also completely AIP, Paleo, gluten and dairy free!

First of all, always looove a good muffin! Especially one that’s healthy and allergen free. When I first started removing gluten and dairy from my diet years ago, I was often in the kitchen experimenting with muffin recipes.

Muffins were certainly a go-to gluten free baked treat for me. I’ve gotta say these AIP muffins are a thousand times better than those gluten free muffins I made years ago. Allergen free eating has certainly come a long way. Thank goodness!

Why I love this recipe

Uses Carrots

I can pretty much make these at any time because I almost always have carrots in my fridge. Plus, it’s a great way to use up those carrots that have been hanging out in your fridge too long.

Adaptable

It’s a pretty adaptable recipe – you can change it up with a few optional ingredients.

I find the spice in these muffins subtle – so if you want to kick up the spice flavour I would add some extra cinnamon and a bit of mace (or nutmeg, if tolerated).

Want some extra sweetness and chewy texture? Add some raisins!

Want some crunch? If tolerated, add some nuts (walnuts would be great addition) or maybe some shredded coconut.

OR add an icing and make them into carrot cake cupcakes instead. YUM!

Ingredients you need to make these Carrot Muffins

  • Cassava flour – Now I haven’t tried it, but I’m willing to bet green banana flour would work as well!
  • Tigernut flour
  • Arrowroot starch/flour
  • Gelatin (I always use grass fed, great lakes is my fave)
  • Baking soda
  • Cinnamon
  • Ginger
  • Salt
  • Applesauce
  • Coconut oil
  • Honey – OR you can substitute maple syrup!
  • Vanilla extract
  • ACV (apple cider vinegar)
  • Carrots (of course!)

Carrot Muffins (AIP/Paleo/Gluten Free)

Yield: 8 muffins

Carrot Muffins (AIP/Paleo/Gluten Free)

Prep Time:
10 minutes
Cook Time:
30 minutes
Additional Time:
10 minutes
Total Time:
50 minutes

These carrot muffins are moist and fluffy, and make a great healthy treat. They are also completely AIP, Paleo, gluten and dairy free!


Ingredients

Dry Ingredients

Wet Ingredients

  • 1 cup applesauce
  • 1/3 cup coconut oil
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar

Add-ins

  • 3/4 cup grated carrots

Instructions

    1. Preheat oven to 350.
    2. Grease 8 muffins cups (I use a bit of coconut oil).
    3. Whisk together all dry ingredients in a large mixing bowl. Set aside.
    4. In a separate bowl mix together all wet ingredients.
    5. Add dry ingredients to wet ingredients and mix until combined.
    6. Add grated carrots, and fold in until just combined.
    7. Separate the batter into the 8 greased muffin cups.
    8. Bake at 350 for 30-35 minutes, or until inserted knife or toothpick comes out clean.
    9. Carefully remove from muffin pan and place on a cooling rack.
    10. Once cool, enjoy!

For more AIP Muffins, check these recipes out:

20 Comments

  1. Hi! I’m interested in this recipe and I’m somewhat new to Aip cooking. I’ve never made any baked goods before. I was reading the instructions for the gelatin and it said to first mix in cold water and then mix it into some very hot liquid. How would you do that with this recipe? Thank you, Deborah

    • Hi Deborah!

      In this recipe, you whisk the gelatin in with the dry ingredients (no need to mix with water first). The gelatin will be activated when the dry and wet ingredients are then mixed together. I create a lot of recipes using this method rather than making a gelatin egg, which is gelatin mixed with water first before adding to the batter. I noticed the results, in most cases, were the same and it’s just so much easier. And I’m all about making the AIP life simpler šŸ™‚ Hope this helps!

  2. It seems that 1 cup of coconut oil is way too much. This was an epic fail. They came out very greasy. They smell delicious and I wanted to like them. I even tried to eat them and they are overly greasy and heavy.

    • I am SO sorry! There was indeed a typo in the recipe, the correct amount is 1/3 cup coconut oil, recipe has been edited now. As much as I review before I publish, mistakes can happen, so I really appreciate it when readers comment to let me know if it works or not. SO a big thank you! But I know how frustrating it is when AIP baked goods do not work out, especially with the price of the ingredients. Hope the next time you make them they turn out wonderfully, because it really is a good recipe with the correct measurements. Thank you again!

  3. Sounds like a lot of coconut oil for only 8 muffins. That’s 2 Tbsp per muffin. Is there a typo here?

    • Yes thank you SO much for bringing this to my attention! The correct amount is 1/3 cup coconut oil, the recipe has been edited now!

  4. I LOVE these! I made them as mini muffins, so I got 24 out of the recipe, and am keeping them in the refrigerator. They are so good, cold or warmed up. Thank you so much for this recipe! They are the BEST AIP muffin recipe I’ve ever made.

  5. Thank you so much for this amazing recipe. You really nailed the flour combination. The texture is very good – almost like the ‘normal’ gluten free muffins I used to make before AIP, haha! I would venture to say these are the best AIP muffins I’ve had yet. I included the raisins – 1/4 cup. šŸ™‚

  6. Brittany

    Is the batter supposed to be dry once everything is combined? I didn’t have tigernut flour so I substituted for more cassava flour…could that be the problem? Thanks!

    • Batter is definitely more dry, not runny at all! Using just cassava will change the texture, but I imagine it would still work, may make it a bit gummy tho.

  7. Hi Rebecca
    Made the carrot muffins with the specific flours listed in your recipe, and followed the recipe as instructed. But they turned out rather dry, not moist at all. Perhaps I’ll try more applesauce or coconut oil next time.

    • hmm yes these are pretty moist and not dry. Make sure the coconut oil is softened or you could melt it before using to ensure you get the right amount. Hope this helps!

  8. Hi, Rebecca! Can the tigernut flour be substituted for anything else?

    • Probably almond flour if you tolerate it (note almond flour is not AIP). You may be able to use coconut flour (I would use a bit less), however I haven’t personally tried it! Hope this helps šŸ™‚

  9. Hi Rebecca, Is it possible to use olive oil or avocado oil instead of coconut?

    • hmm I’m not actually sure, I think it may work – might have a different texture tho. Please let me know how it turns out if you give it a try!

  10. I’d like to try these but incant handle apples currently….any suggestions for a low fodmap sub for applesauce? Maybe I’ll try “kiwi sauce” from the blender? I’m a pretty creative cook because I’m so limited right now with symptoms. And honestly everything tastes good because my body is just so hungry (I’m currently underweight from illness).

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