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+ servings

Carrot Cake Muffins

These carrot cake muffins are the perfect addition to any summertime breakfast or brunch. They are simple to make and come together in less than 45 minutes.
Prep Time10 mins
Active Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten Free
Yield: 12 small muffins


  • 3 eggs
  • 1/8 cup coconut oil melted
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 3 Tbsp. arrowroot powder*
  • 2 Tbsp. chia seeds
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1.5 cups shredded carrot
  • 2 large medjool dates finely chopped


  • Preheat oven to 350 degrees F. Lightly grease your muffin tin(s).
  • In a medium-sized mixing bowl, whisk the eggs, coconut oil, honey, and vanilla. Once combined, stir in the coconut flour, arrowroot powder, chia seeds, baking powder, cinnamon, salt, ginger, and nutmeg. Fold in the carrots and chopped dates.
  • Fill each muffin cup until about 2/3 full with batter and bake for about 30 minutes or until dark and a toothpick comes out clean when inserted.
  • Let rest in muffin tins for about 10 minutes then carefully remove and let cool on cooking rack until ready to serve.


*A staple in gluten free baking. This powder acts as a binder and makes baked goods super fluffy.