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Close-up of healthy carrot cake muffing seen from the side

Healthy Carrot Cake Muffins

These healthy carrot cake muffins are low-carb, vegan-friendly, and super easy to make. They use one bowl, take only a few minutes to prepare, and always come out fluffy and delicious!
Course Breakfast, Snack
Cuisine American
Keyword carrot cake muffins, gluten-free muffins, vegan muffins
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 189kcal


Dry ingredients:

  • 1 3/4 cups almond flour
  • 1/4 cup tapioca starch
  • 1/2 cup granulated sweetener of choice (I used Xylitol)
  • 1 tsp. baking soda
  • 1 tsp. baking powder (make sure it's a gluten-free version)
  • 1 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 tsp. salt

Wet ingredients:

  • 1/3 cup coconut oil
  • 1 tsp. vanilla extract
  • 4 tbsp. flax meal
  • 1/2 cup water (replace the flax meal and water with 2 large eggs if not vegan)
  • 1 medium banana (overripe and mashed)
  • 1 1/2 cups shredded carrots


  • Preheat your oven to 350 F (180°C) and line a muffin tray with muffin paper cups.
  • Add all of the dry ingredients into a bowl and whisk together thoroughly, making sure there are no lumps and that the spices are spread evenly.
  • Mix the flax meal with the 1/2 cup of water until it becomes a “flax egg”. Allow it to sit for 5 minutes.
  • Make a well in the center of the dry ingredients and add in the coconut oil, flax egg, and vanilla extract. Mix together until a rough dough starts to form, careful to avoid over-mixing.
  • Stir in the mashed bananas and shredded carrots. Mix until just incorporated. 
  • Spoon the mixture into muffin paper cups until just at the top of the paper.
  • Bake the muffins for 35 – 40 minutes until baked through.
  • Allow the muffins to cool in the tray for 10 minutes, then remove and allow to cool to room temperature before serving.


This recipe is for 8 muffins.
Muffins can be stored in an airtight container in the freezer for several weeks.
Allow the batter ingredients to come to room temperature before mixing. This prevents the muffins from collapsing in the oven.
Fold the batter together gently. Over-mixing can cause a stiff batter.
The fresher the spices, the better flavor your muffins will have.
Gluten-free baking powder can be replaced with regular baking powder if not gluten-sensitive. For gluten-free, substitute with an extra teaspoon of baking soda.
Muffins are done when the tops have browned and a toothpick inserted in the middle comes out clean.


Serving: 1muffin | Calories: 189kcal | Carbohydrates: 17.3g | Protein: 3.8g | Fat: 13.9g | Saturated Fat: 8.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 226.5mg | Potassium: 268.7mg | Fiber: 3.9g | Sugar: 5.6g | Vitamin A: 9530IU | Vitamin C: 7.5mg | Calcium: 44mg | Iron: 0.5mg | Net carbs: 13.4g