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OMG! Carrot Cake Muffins

OMG! Carrot Cake Muffins

Paleo, gluten-free, grain-free, nut-free, lunchbox friendly.

When I tasted these carrot cake muffins straight out of the oven, I just might have done a little happy dance :-). They really taste so much like old-fashioned “wheat-flour” carrot cake!

But instead of refined sugar and wheat flour this recipe uses nourishing ingredients like coconut milk, chia seed, carrot and coconut flour. Great for parents doing GAPS, Paleo or just choosing healthier options for their family.

If you have made coconut flour cakes before and didn’t like them – please try this one – it’s not dry or dense – but light, fluffy and so close to the wheat version.

It’s been a big few weeks in our house. Four family birthdays in October (phew!), two mini family getaways, plus so much to do now Spring is here. The garden has sprouted its fair share of weeds and we’ve got a load of new trees to plant out in the paddock.

But today, I think it’s time to dig out the gardening gloves, make a cup of tea, and take some carrot cake muffins into the garden..

Love Jess xxx

Carrot Cake Muffins Recipe by Jessica Green 2


Carrot Cake Muffins Recipe by Jessica Green 2

Carrot Cake Muffins

Jessica Green
Makes 12 medium sized muffins. I keep these muffins in the fridge but they taste really amazing warm so simply place in oven for 10 minutes to warm up. This recipe also freezes well.
Course Snack
Servings 12 muffins


  • ½ cup coconut flour
  • 6 eggs
  • 1 ½ teaspoons of baking powder
  • ¾ cup rapadura sugar or coconut sugar
  • ½ cup organic butter softened
  • 2/3 cup coconut milk
  • ¼ cup chia seed
  • 1 teaspoon cinnamon
  • ¾ cup grated carrot about 1 x carrot
  • 1/3 cup organic sultanas

Cream Cheese Icing (optional)

  • 1 cup greek yoghurt
  • 2 tablespoons of honey
  • Shredded coconut to decorate


  • Preheat oven to 170C.
  • Grease paper muffin cases or a silicon muffin tin (if using a metal tin you may wish to line it with baking paper as Paleo cakes tend to stick more).
  • In a bowl, mix all ingredients except carrot and sultanas.
  • Leave for ten minutes until chia seed has expanded and is now soft.
  • Stir in grated carrot and sultanas. Spoon into muffin cases and bake for 40 minutes or until a skewer comes out clean.

To make the Icing:

  • Place cup of yoghurt into a strainer or sieve over a bowl and leave in the fridge overnight.
  • In the morning you will find the yoghurt in the sieve has thickened into a probiotic cream cheese called labne. (In the bowl, you will find a runny liquid called whey – but you don’t need this for this recipe).
  • Mix with honey and use to top muffins.
Keyword gluten free, grain free, nut-free, paleo
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