These almond flour carrot muffins are super moist, lightly sweetened with honey, and even a little fluffy! They’re the perfect Easter treat, and the reviewers have been loving them for the past 11 years.They’re paleo but have a cream cheese frosting option.Originally posted in 2014, I’ve updated this recipe with more information and new photos.

Here’s an old one for reference.They were originally called healthier carrot cake cupcakes, which was a dumb name because they just had a tiny bit of frosting on them.But the texture is very cupcake-like! I changed the name because people kept asking how to make these with only coconut flour – which doesn’t work.

More on that below.So, these are now almond flour muffins with a tiny bit of coconut flour to help improve the texture.Ingredient notes Here are some notes on select ingredients.

Please scroll to the bottom of the post to find the full recipe card! Finely ground blanched almond flour – do not substitute with coconut flour or another flour, as it will drastically change the recipe.Almond meal would work, but then you’ll have little brown specks of skin in your muffins.They won’t taste differently, though.

Coconut Flour – before I posted this recipe, I had made these muffins with just almond flour several times.But no matter how I changed the recipe, they kept coming out greasy.So I added a little coconut flour, which helps absorb moisture and adds structure.

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