Healthy Gluten Free Carrot Cake Muffins with Protein

These moist, fluffy Gluten-Free Carrot Cake Muffins are the perfect way to treat yourself to carrot cake for breakfast! Made with wholesome ingredients like almond flour, shredded carrots & canned pumpkin, these healthy carrot muffins help sneak in an extra serving of veggies while also enjoying a sweet treat. You can even add the included cream cheese frosting recipe on top of the muffins to make them healthy carrot cake cupcakes. 

Carrot cake is hands down one of my favorite cake flavors so it was only a matter of time before I tried my hand at making gluten free carrot cake muffins. I love having the flexibility to add protein to baked goods too, and this recipe will allow you to do just that.

You can add your favorite collagen protein powder to the mix for an extra protein boost if that's your thing. If not, these healthy carrot cake muffins are perfect as is! I enjoy serving them alongside these perfect dairy free scrambled eggs with a side of air fryer breakfast sausage for a quick & easy high protein breakfast.

If you're looking for more healthy muffins to try, you might like these Paleo Lemon Poppyseed Muffins, Protein Blueberry Muffins, Protein Pumpkin Muffins, or these Blueberry Cottage Cheese Muffins.

Why You'll Love This Recipe

• It is easy. If you love carrot cake but hate the fuss of baking cakes, you'll love how easy it is to bake these carrot cake muffins. You can even use this recipe to make cupcakes by adding cream cheese frosting to the top.

• It is healthy. These gluten-free muffins are free from refined sugar to keep your blood sugar from spiking & they're made with simple ingredients like grain free flours and fresh carrots.

• It is flexible. Make these gluten free carrot muffins for breakfast, a snack or dessert! You can add your favorite collagen protein powder as well if you'd like an extra protein boost.

This post contains affiliate links.

Paleo Carrot Cake Muffins Ingredients & Tested Substitutions

Almond Flour & Coconut Flour. You will need both almond flour and coconut flour for this recipe. Almond meal will not work as a substitute for almond flour, so make sure that you are choosing blanched almond flour when you are shopping. If you have a nut allergy and are looking for a substitute, you can use 2 cups of gluten free all purpose flour, but note that the texture will not be slightly more dense. 

Granulated Monk Fruit. My sweetener of choice is typically granulated monk fruit, however coconut sugar would work well here too. Alternatively, if you do not need a refined sugar free recipe you may use white sugar instead.

Collagen Powder. I love adding a little collagen protein powder for an extra boost of protein, but feel free to omit this if you prefer.

Baking Powder & Salt. Opt for gluten free baking powder from a brand like bob's red mill if needed.

Shredded Carrots. If you are going to use pre-shredded carrots, I recommend giving them an extra little chop or a blitz in the food processor. This will help to avoid large slices of carrot in the muffins, allowing them to bake more evenly. You can also add 1 large carrot to a food processor and blitz or use a box grater to make 1 cup of grated carrots.

Canned Pumpkin. The addition of canned pumpkin is an alternative to using vegetable oil & helps keep the muffins super moist. Many carrot cake recipes use crushed pineapple for added moisture which is delicious but can spike blood sugar, so the addition of pumpkin is a great way to add more moisture without the extra added sugar.

Eggs. You will need 3 large eggs. For an egg free version, you can add an additional ¼ cup of canned pumpkin and 2 flax eggs or your favorite egg replacer, like Bob's Red Mill.

Vanilla Extract. Opt for high quality vanilla or a vanilla bean paste for heightened flavor.

​Cinnamon, Nutmeg & Ginger. Warming spices like ground cinnamon, nutmeg and ginger give carrot cake it's delicious flavor. If you don't have these spices on hand, you can simply use a pumpkin pie spice mix instead.

Orange Juice. I like to add a bit of fresh squeezed orange juice to add a touch of sweetness & moisture to the muffin recipe.

Shredded Coconut. Opt for unsweetened coconut flakes. 

Raisins. Brown raisins or golden raisins will both work for this recipe.

Chopped Pecans. My personal preference is to use chopped pecans, but chopped walnuts would work well, too.

Cream Cheese. You can use your favorite type of cream cheese, including lactose free or dairy free cream cheese. If choosing dairy free, I recommend Miyokos Creamery for the best flavor.

Butter. Unsalted butter works perfectly. If you need dairy free, I recommend Miyokos Creamery for the best results.

Coconut Milk. I like using coconut milk for its rich flavor, you can use almond milk or whatever your preferred type of milk is.

Powdered Monk Fruit. To keep the cream cheese frosting refined sugar free, I like to use powdered monk fruit, however using powdered sugar is perfectly fine. To make your own powdered monk fruit sugar at home, simply add the granulated monk fruit to a blender or food processor and pulse until light & fluffy.

Paleo Carrot Cake Muffins Step by Step Instructions

1. Prep. Pre-heat oven to 350 degrees fahrenheit and line a 12 cup muffin tin with parchment paper liners. 
2. Mix the dry ingredients. In a large bowl, mix together almond flour, coconut flour, collagen powder if using, baking powder, salt, and spices.
3. Mix the wet ingredients. In the bowl of a stand mixer, beat eggs, canned pumpkin and granulated monk fruit sweetener together until smooth. Then add vanilla and orange juice, mixing on medium low until fully incorporated.
4. Fold in mix ins. Remove the bowl from the stand mixer and fold in shredded carrots, coconut, raisins and pecans using a silicone spatula.
5. Scoop into muffin tin. Using a spoon or ice cream scoop, scoop the batter into the muffin cups noting that the batter will be very thick.
6. Add toppings. Top with additional shredded coconut, raisins or pecans if desired.
7. Bake. Bake 20 minutes or until toothpick comes out clean.
8. Make the frosting. While the muffins bake, mix up the cream cheese frosting by adding all ingredients to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high until creamy & no clumps remain. You can also use a hand mixer if needed.

How to Store Carrot Cake Muffins

If you frosted the muffins, store in an airtight container in the fridge for up to one week. Unfrosted muffins may be stored in an airtight container at room temperature for up to one week. For longer storage, freeze in an airtight freezer safe container for up to one month.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!

Best Paleo Carrot Cake Muffins

Pretty Delicious Life

Collagen Protein Muffins

5 from 2 votes

Print Recipe Pin Me

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 2 cups almond flour
• ½ cup coconut flour
• 1 scoop collagen powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup granulated monkfruit
• ½ cup canned pumpkin
• 3 large eggs
• 1 tablespoon vanilla bean paste or extract
• 2 teaspoons fresh orange juice
• 1 cup shredded carrots
• ½ cup shredded coconut unsweetened
• 2 teaspoonS cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon all spice can sub ground cloves
• ¼ teaspoon nutmeg
• ¼ cup raisins
• ¼ cup chopped pecans

For the Cream Cheese Frosting

• 4 ounces cream cheese or dairy free cream cheese
• ¼ cup butter softened; can sub dairy free butter
• ¼ cup powdered monk fruit sweetener or powdered sugar
• 2 tablespoons coconut milk or milk of choice
• 1 teaspoon vanilla bean paste or extract
• ¼ teaspoon cinnamon optional

Cook ModePrevent your screen from going dark

Instructions

 

• Pre-heat oven to 350F and line a 12 cup muffin tin with parchment muffin liners.
• In a medium bowl, mix together almond flour, coconut flour, collagen powder, baking powder, salt, cinnamon + nutmeg.
• In the bowl of a stand mixer, beat eggs, canned pumpkin and granulated monkfruit together until smooth then add vanilla, orange juice + ground ginger and mix on medium low until fully incorporated.
• Remove the bowl from the stand mixer + fold in shredded carrots, coconut, raisins and pecans using a silicone spatula.
• Using a spoon or ice cream scoop, scoop the batter into the muffin cups noting that the batter will be very thick.
• Top with additional shredded coconut, raisins or pecans if desired.
• Bake 20 minutes or until toothpick comes out clean.

Notes

Note: you can make your own powdered monk fruit by adding granulated monk fruit to a blender or food processor and pulsing until it becomes light & fluffy, like powdered sugar.

Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!

Keyword Gluten Free, Paleo