These little muffins are by far my most favorite muffin to bake. Tiny little morsels filled with carrots, raisins, and ginger. Introducing my gluten and grain free Carrot Ginger Muffins.
Usually, coconut flour
But since I don’t eat baked goods every day, here is one of my most favorite muffin recipes of all time. Super rich. Moist and fluffy. Lightly spiced. Guaranteed to please.
I make them in a little mini muffin pan
These are HANDS DOWN the best muffins on my blog. They have been made countless times by myself and many. many readers. This my go-to muffin recipe, and I make them often for potlucks and gatherings.
I do hope they make it to your kitchen some day soon. You won’t be sorry you tried the recipe. And your people will be asking you to make them again and again. Make. Eat. Share!
ENJOY!
xo,
Katja
Carrot Ginger Muffins (Gluten/Grain-free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 36 mini OR 12 regular muffins 1x
Ingredients
- 2 cups blanched almond flour (I like this one)
- ½ teaspoon unrefined sea salt (like this)
- 1 teaspoon baking soda
- ½ tsp allspice or cinnamon
- ½ tsp powdered ginger
- a pinch of clove
- ½ cup shredded coconut (unsweetened) (like this)
- 3 eggs
- ½ cup coconut oil, melted (like this)
- ½ cup maple syrup OR honey
- 1–2 Tbs grated fresh ginger
- 1 cup grated carrot
- 3/4 cup raisins, soaked in water for 15 minutes and drained
Instructions
- In a large bowl, combine almond flour, salt, baking soda, spices, and coconut shreds
- In a smaller bowl whisk together eggs, oil, and syrup. Add fresh ginger, grated carrot, and raisins.
- Stir wet ingredients into dry
- Spoon batter into paper- lined muffin tins
- Bake at 350° for 15-17 minutes for mini muffins and 20-22 minutes for regular muffins.
- Cool and serve
Notes
Cinnamon can be used instead if you do not have allspice.
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These are so yummy! I only left out the allspice and put in a teaspoon of cinnamon…allspice never agreed with me.
I also made another batch without egg for Arlie, but I think I need to and a tbs or two of coconut flour as they were a little too oily. What do you think? I used apple sauce and flax meal As egg substitutes…we love them! Thanks for this recipe Katja!
Sarah,
I’m so glad that you liked them. I haven’t done much experimenting with grain-free baking without eggs. I think reducing the oil to 1/3 cup and using the apple sauce and flax egg is a good idea. I think the coconut flour could work too. Probably just a bit as it can make for a dry muffin. Another thing I have done before is to add a “chia egg” replacer. 1 tsp chia seeds soaked in 2 Tbs warm water. I would love to hear how it all turns out. xo
Thanks! Good idea. I never saw this reply from you before, could not get back here for some reason. Going to make a batch today, yum! We also made your asparagus and shiitake soup recipe this week! It was delicious! Very satisfying…Arlie gobbled it up faster than I could give it to her! <3
The chia egg replacer – is it 3 x the 1 tsp. of chia and 2 Tbs. of warm water (for 3 eggs) or is it just the 1 tsp. and 2 Tbs. warm water? Thanks! Looking forward to making these for a baby shower.
For one chia egg, I use 1 tbsp. chia for each 2 tbsp. water. You have to stir the seeds into the water and then stir a few more times as it gels up over 10 minutes. Also, I’ve found the baking time runs a little longer with chia eggs.
These were awesome!! 🙂
Yay! so glad you liked them. 🙂
Can I make these in a normal muffin pan?
Yes! Definitely!
Aw man…I can’t figure out what went wrong…followed amounts exactly, and added extra coconut oil and batter was still super dry. Then added almond milk – still really dry. 🙁 Could it be because I used a combination of standard gluten free flour and coconut flour?
Bummer! This recipe is for almond flour. It doesn’t work to substitute coconut flour because coconut flour is totally different and requires MUCH MORE liquid. You could definitely experiment but use WAY less coconut flour next time. 🙂
Could I toss these in the freezer? These sound delicious but I live alone and I don’t want them to go to waste!
Totally! They freeze very well. I often freeze a few for a later time. 🙂
So good to know, I just made a batch and love them 🙂 I will be freezing them for sure then!
Thanks for this delicious recipe! I love how moist they are and I will be making them again, for sure.
Yay! I’m so glad you liked them. These are by far my favorite muffins.
These look so delicious!
xo
These are soooo delicious!
Moist, zesty and additionally very easy – what’s not to like 🙂
I will definitely be coming back to this recipe. Thank you!
These are just amazing!!! These were aimed for my son who is on a gluten free, casein free, soy free diet and is extremely picky eater and he ate 5 big muffins in a go!
I have to admit that i had to do few modifications as he has other restrictions so i had to replace the raisins with dried apricots which I cut in raisins size and rehydrated in orange juice and instead of ginger i grind some orange peal, just to make them more appealing as he loves oranges. They turned out just lovely!!!
I just did a second batch and i wanted to experiment replacing the almond mill as his school is nut free so he can take them to school. I got inspired from your chocolate cookies and used sunflower instead. They turned out magnificent!!!
Thank you ever so much!!!
wow! Your version sounds amazing. I will have to try apricots next time. What am awesome mama you are!
I don’t like raisins so I used whole, raw, sunflower seeds, flax seeds, and quinoa to give a bit of crunch and make up the volume and they turned out AMAZINGLY. I will certainly use this recipe (with my substitutions) again!!! Thanks for sharing!
Neat idea! Or pepitas!
These are wonderful! Thank you!
I used grassfed butter instead of coconut oil, and Herbie’s Mixed Spice blend, and I grated the carrot but then also blitzed it up in the food processor because I was making them for my 5 year old daughter and I didn’t want to risk her getting all “eww” about carrot in a muffin (kid used to LOVE carrot. What gives?).
They turned out perfectly! And we all loved them.
They’re also lovely with a tiny bit of cream cheese frosting (sweetened with maple syrup and vanilla powder) if you’re feeling really decadent 😉
They freeze well. I’ll be making these regularly! Thanks!
Oh, and I left out the raisins. Don’t care for dried fruit.
This looks incredible! But, I can’t have almond meal. Would buckwheat or amaranth work? Can’t wait to try! Thanks.
This recipe was formulated with almond meal. You can definitely make substitutions but I cannot guarantee the result. I have not used either of the flours that you suggested so it is hard to know the ration changes. But I would LOVE to here how it goes if you try it.
I didn’t know Maple syrup or anything sugar could be Paleo? My books on Paleo don’t recommend sugar.
Yes, you are right. A paleo lifestyle does mean decreasing sugar. It mean concentraing on whole foods that are nutrient dense and high in protein and good quality fats. There is a little room for sweetness in the diet. It is recommended to make it very minimal and to use whole sugars that still have some nutritional value – like honey, maple syrup, and coconut sugar. Hope that helps.
My husband and I don’t like coconut, would it alter the recipe too much if I left the coconut flakes out? Or is there something that you would suggest substituting for the coconut? I can’t wait to try this recipe out!
The coconut flakes are part of the texture of this recipe. You can definitely just leave them out. Would love to hear how it goes if you try it. Thanks so much for coming by! 🙂
Ok, so I was able to make the muffins tonight and they were amazing! After some research, I saw that oats can be a good substitute for shredded coconut so I replaced it one for one. As far to my knowledge, oats can still be gluten free for the most part, so it still falls within the parameters of the recipe. I was a little nervous with how runny the batter was, but cooked it anyway and I love how moist they were! I’m sure I could have added a little bit of coconut flour or additional almond flour to thicken it up, but I thought they turned out great!
I’m so glad that you liked them. Thanks for sharing your substitutions. 🙂
How good are these?!?! A-MAZING!! I crave them all the time…..And I am not even a carrot muffin fan.
Only change I made was replacing the Allspice with Cinnamon. Definitely a must try. Recipe is a keeper 🙂
These were yummy, but I do need advice. The muffins rose well, but sank as soon as they were pulled from the oven. The only changes I made were omitting the ginger powder as I used more grated ginger. I also substituted cranberries for the raisins. I don’t care for raisins. What do I change to help the muffins rise and not sink when cooling? They also came out a bit too moist. I noticed when using paleo style recipes, whatever I bake sticks terribly to the muffin cups. Seems like too much sticks to the paper cups. The taste was good though. I look forward to your advice. Thank you.
I forgot to mention that the cranberries I used were fresh, not frozen or dried.
Hi, Michelle! When I make these muffins (which I do a lot) they do not sink after cooling. Almond flour does not rise like regular flour though. These rise a bit then should stay that way. I know what you mean about sticking to the paper. When I make these, they actually do not stick as much as coconut flour muffins do. I add a good amount of coconut oil, and mine usually peel right off the paper. I have noticed that some papers stick more than others. I use the unbleached kind. They seem to work great for me. My guess is that the fresh cranberries are adding a bit of moisture to your recipe, making them more sticky. 🙂
Great muffins! I will definitely make these again. They cooked perfectly. I followed the recipe exactly except for the raisins. I substituted them for pecan pieces.
Made these today. Followed the exact recipe. How yummy! They’re just right on flavor and the haunting ginger taste is perfect. I will definitely be making them again. They’re perfect for a snack or for breakfast with some fruit.
I made these and they tasted delicious however I left out the unsweetened coconut as I had run out, and forgot to reduce the amount of coconut oil in these and oh my were they oily! Very yummy but leaving out that ingredient was key in achieving the beautiful texture you have here. I’ll have to try again soon following your exact quantities because your photos look great!
Do you have the burritos value for these? Curious to see how many calories are in one.
Thanks,
Megan
Hi, Megan! I do not calculate my recipes. But you can easily do it here >>>>>>> https://www.myfitnesspal.com/
I just discovered my favorite muffin ever! I’m so excited that they taste better than a normal flour muffin. The only tweak I made was half almond flour and half oat flour. I have perfect rounded muffin tops and perfect muffin taste! THANK YOU!!
Oh, yay! I am so happy to hear that you liked it. This is my favorite muffin recipe as well. I have been making this summer minus the carrots and raisins and adding summer berries. So good. Thanks so much for taking the time to leave some feedback.
Love these, even my non paleo, sugar addict husband loved them. Great for the kids lunchboxes
I’ve made a lot of different Paleo muffin recipes lately, and these are by far the best! Very moist; taste kind of like carrot cake without the icing. Will definitely make again!
HI, Kathy! I am so glad that you liked it. 🙂
These muffins were wonderful! I added some vanilla, almond extract and topped the batter with chopped pecans before baking. I had one for breakfast and they are even better the next day! Thank you for such a great recipe
I’ve been making these for at least 2 years now! They are wonderful! Thank you!
YAY! Thanks so much for stopping by to let me know. That makes me so happy!
I’ve made these muffins like 10 times in 3 months! Seriously! They are so good and they have really helped me stay on my healthy paleo journey – because I wouldn’t make it without my baked goods! My kids and everyone else I’ve given them to have really enjoyed them too.
I increased the cinnamon and ground ginger to 1 tsp each, added about 1/2 tsp of nutmeg and left out the shredded coconut and they’re fantastic every time.
Yay! So glad you love them. I love my baked goods too! 😉
I am really interested to try this recipe. But want to make one change . Want to use only egg whites in the recipe. In which case should I increase the quantity of eggs in the recipe ? Also please tell me if the idea is risky and I will end up wasting all the ingredients.
Hi, there! I have not tried baking with just egg whites before, so I cannot say how it would turn out. I di find this online —-> https://www.livestrong.com/article/530780-can-egg-whites-be-used-in-cakes-in-place-of-whole-eggs/
Hope that helps! 🙂
Thank you Katja , for taking time to help find a workable solution for my question ,. Will let you know if I am successful in using the egg white only as per the suggested blog .
Delicious muffins! I recently decided to restrict the amount of gluten and sugar in my diet. My daughter recommended that I try baking these muffins and I was not disappointed. I didn’t have coconut oil so I substituted olive oil and reduced the amount to 1/3 cup. Definitely will be making these again!
Oh, yay! Glad you loved them. 🙂
Absolutely incredible! So moist. Followed recipe exactly but left out the raisins and used maple syrup. Saving this one!
I am so happy to hear that. These are my absolute fav muffins. 🙂
i also put in grated apple, even almonds sliced, and I keep changing it up for different flavors.. best muffins I eve made, and I make a lot, but nothing tops these.
i also put cream cheese inside before cooking, so good.
I had a craving for muffins and they have to be gluten free so Google fortuitously brought me here. These are wonderful. I swapped in currants (had them on hand) for the raisins and added two tablespoons of tapioca starch to lighten the batter up a bit. They smelled so good, I had to try one right out of the oven.
Yum. Thank you for this recipe. It’s a keeper.
Cheryl- I am so happy to hear that you like them. These are my family’s fav muffins, and we make them all of the time.
Can I use ginger from a shaker or does it have to be fresh and grated?
If you don’t have fresh, you can definitely just use the dried powder. 🙂
I made the muffins tonight and my husband and son just loved them! I used avocado oil because I didn’t have coconut oil. I also de\idn’t have Coconut flakes. They were awesome!
Yay! Glad you liked them. And that the recipe is so versatile. 🙂
Baked these muffins and they are delicious. Will definitely be making again. Thank you for a great recipe.
Yay! So happy you liked them. 🙂
These were super delicious! They were so moist & yummy, like a cross between carrot cake & gingerbread. My whole family loves them! I was impressed that they released easily from the muffin papers, something that paleo muffins often do not do. I added a bit more of powdered ginger & a combination of grated ginger & turmeric root & used a combination sweetener of honey with a small amount of molasses to give them a more pronounced gingerbread flavor. They came out wonderful with a moist, tender crumb, impressibly not crumbly, & had a nice sweet crust on top. I’m definitely saving this recipe for many more uses! Thanks! 🙂
These muffins are so versatile. Glad you enjoyed them. 🙂
I just made these and my family devoured them, including my 2 year old. I left out the raisins and used olive oil instead of coconut oil, they turned out great. I love the ginger flavor and the texture. I didn’t use muffin liners and the muffins stuck really bad to the tin. I thought greasing the pan would prevent them from sticking, but it didn’t. Next time I’ll use liners.
Yay! So glad you loved them. And yes, I find that baking with grain free flours requires muffin liners. I invested in some of the silicone ones and they work great! 🙂
Delicious muffins! I only added tapioca starch and xanthan gum to fluff them up.
Thank you!
Happy to hear that you liked them! 🙂
On my fitness pal it says there are 330 calories per regular size muffin. Do you know if this is accurate. Seems like a lot.
I’ve had mine in the freezer for a couple months and heated one up for breakfast this am . Tasty but I think I’d add more walnuts for some crunch next time and definitely decrease the coconut oil as it tasted a bit too oily.
Hi, Jill! I don’t calculate calories so I can’t say if that’s correct or not. 🙂
I made these but used molasses instead. They are delicious!!
Oh, molasses sounds delish. Glad you enjoyed them. 🙂
These turned out unbelievably. I have a hard time not eating them all when I make them. Everyone should try these! They have incredible ginger flavor. Thank you for sharing! Please keep posting more delicious recipes!
Yay! Thanks for the sweet feedback. These are our favorite muffins. 🙂
These muffins look and sound divine.. going to make them this weekend. Can I leave out the raisins as I’m diabetic and don’t eat them ?
Yes, you can leave out the raisins. 🙂 Enjoy!