top of page

Carrot Cake Muffins

Gluten free, Dairy free & Vegan option



  • 1 + 1/2 cups Almond meal

  • 1 + 1/2 cups finely shredded carrot

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp himalayan salt

  • 1/2 tsp baking powder

  • 1 tsp coconut sugar

  • 3 eggs (I used 3xchia eggs for vegan option)

  • 1/4 cup organic maple syrup

  • 2 tbsp coconut oil

  • 1/2 cup chopped walnuts



  1. Preheat oven to 180 degrees and grease or line muffin trays

  2. In a large mixing bowl add almond meal, baking powder, salt, cinnamon, nutmeg and coconut sugar and mix together

  3. In a separate bowl add eggs (or chia eggs), maple syrup and coconut oil

  4. Add the wet ingredients into the bowl with the dry ingredients and stir until well combined, (I used my hands to really get it mixed properly)

  5. Add shredded carrot and walnuts and mix until everything is well combined

  6. Spoon mixture evenly into the muffin tray and bake for around 25-30 minutes or until cooked all the way through

  7. Remove from the oven and let cool completely before storing in an air tight container in the refrigerator

    * Makes 10-14 muffins* 

bottom of page