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Close up shot of a carrot cake muffin in a muffin liner standing on a marble surface, more muffins are lying around.
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5 from 2 votes

Healthy carrot cake muffins recipe

These healthy carrot cake muffins are easy-to-whip up gluten-free and keto sweet treats that your family and friends will enjoy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Gluten-free muffins, Healthy muffins, Keto muffins
Servings: 6 muffins
Calories: 233kcal
Author: Anna

Equipment

  • Muffin pan

Ingredients

  • 1 cup 100g almond flour
  • cup 70g granulated sweetener such as Sukrin or Swerve
  • 1 teaspoon baking powder
  • cup 50g chopped walnuts
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 2 tbsp 28g unsalted butter, melted
  • 3 large eggs, at room temperature
  • 1 cup 100g carrots, shredded
  • ½ teaspoon vanilla

Instructions

  • Preheat the oven to 350F (175C) and line the muffin pan with parchment paper or silicone muffin liners.
  • In a large mixing bowl, combine the first 8 ingredients (all dry) and set aside.
  • In another mixing bowl, combine the last 4 ingredients (all wet) using a hand mixer until well incorporated and a homogenous consistency is reached.
  • Add the wet ingredients to the dry and mix well with a spatula until no dry ingredients remain.
  • Spread the batter between 6 muffin liners and bake for around 25-30 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden.
  • Remove from the oven and let the muffins cool down in a muffin pan for 20 minutes. Then, remove onto a cooling rack until completely cooled.

Notes

NET CARB: 4g
Store your completely cooled muffins in an air-tight container with a paper towel on the bottom for up to 4 days.

Nutrition

Serving: 1muffin | Calories: 233kcal | Carbohydrates: 7g | Protein: 8g | Fat: 20g | Potassium: 247mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3036IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg