Grain-free carrot cake muffins - Emily Skye

Grain-free carrot cake muffins

Grain-free carrot cake muffins

These delicious carrot cake muffins are grain free and perfect for an afternoon energy kick!


  • 2 eggs (3 if they are small eggs)
  • 1 & 1/4 cup almond flour
  • 1/2 cup grated carrot
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 2 Tbsp. Coconut flour
  • 2 tsp. Vanilla extract
  • 1 & 1/2 tsp. Ground cinnamon
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Ground ginger
  • 1/4 tsp. Ground nutmeg
  • Pinch of salt


  1. Preheat your oven to 180c, then prepare an 8 hole muffin tin, with either liners or lightly grease them.
  2. Mix all the dry ingredients together in a large mixing bowl and form a well in the centre, before setting aside.
  3. Mix the eggs, vanilla essence, oil and honey together in a separate bowl, then pour the mixture into the centre of the dry ingredients, folding it together until well combined.
  4. Then fold in the grated carrot, again making sure it is well combined.
  5. Spoon the mixture out into the 8 muffin cups, making sure it is evenly distributed.
  6. Bake for about 20 minutes, or until a skewer or toothpick comes out from the center clean.
  7. Allow to cool on a cooling rack and then serve with a dollop of Greek yogurt, or just as is. Enjoy!

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