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Anya Kaats
Course cardamom, cardamom muffins, carrot muffins, carrots, gluten free, gluten free muffins, grain free breakfast ideas, grain free muffins, low sugar, paleo, paleo carrot muffins, paleo muffins, paleo recipe, primal


  • 1 cup blanched almond flour
  • ¼ cup coconut flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • 3 eggs
  • 2 tablespoons coconut nectar
  • 2 tablespoons coconut oil
  • ½ cup almond milk
  • 2 cups grated carrots (about 3-4 carrots)
  • ½ cup pecans, chopped
  • stevia to taste (optional)


  • Preheat oven to 325 degrees.
  • Mix almond flour, coconut flour, baking soda, salt and spices in a large mixing bowl. In a separate bowl, combine eggs, coconut nectar, coconut oil, almond milk and stevia, to taste.
  • Pour wet ingredients into dry and mix well. Fold in grated carrots. (Pro tip: use the grater add-on from your food processor instead of manually grating. Much easier!) Once combined, add chopped pecans.
  • Scoop a spoonful or two into unbleanched baking cups in your muffin pan. This batter should yield 12 muffins and will sit about ½ inch from the top of the baking cup.
  • Bake at 325 for 40-45 mins until tops are golden brown and a toothpick can be inserted and come out clean without sticking to the batter. These muffins are incredibly moist and may take a little longer to bake depending on your oven. Make sure to test them around 35 minutes or so and keep a close eye on them.