Carrot Muffins

These gluten free carrot muffins make a great addition to any brunch menu, though especially one for Mother’s Day.

These lightly sweetened muffins are made with high fiber coconut flour.  Don’t let all that healthy stuff scare you off though, they’re mighty tasty.  And with yacon sweetening them, they’re not too sweet.  If you want to replace the yacon with agave your muffin will be just a bit sweeter.  I tried making them both ways and preferred the yacon version.

I would say that yacon compares to agave the way molasses compares to honey.  Yacon and molasses have a more subtle, round flavor, whereas agave and honey have a sharp, sweet flavor.

Either way, these muffins are a healthy treat great for breakfast, snack or dessert.

Carrot Muffins

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Servings 32 mini muffins



  • In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  • In a large bowl, blend together eggs, oil, yacon and vanilla
  • Blend dry ingredients into wet, then fold in carrots and currants
  • Grease a mini muffin tin with grapeseed oil
  • Spoon approximately 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350°F for 10 minutes
  • Cool and serve
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Just before we ate dinner last night, my boys were packing their lunches.  Much to my surprise, my older one put 5 or 6 of these carrot mini-muffins in his lunch.  He’s more of a brownie kind of guy and doesn’t usually go for my fruity (or in this case vegetable) type treats.  When I told him I was so glad that he liked these new muffins, he responded that he did not.

He then explained that the boys in his class really like my baked goods and he trades them for fruit leather and candy at lunchtime.  Whoopee.  You can imagine how happy I was about this.  Not.  Overall, I would have to say that the children he trades with are getting the better end of the deal!  At least my son is a good label reader and is hopefully not getting glutenized.  Though that’s not really the point in this case.

I want to take a moment and thank all of you for your comments.  While I love what I do and get satisfaction from it day in and day out, it is great to hear from all of you.  I so appreciate the contact and community.  Your comments really are the icing on the cake!

Happy Mother’s Day everyone!


31 responses to “Carrot Muffins”

  1. Made these yesterday. Oh my goodness, so moist, so flavorful, so delicious. I also made your lemon biscotti and they were off the charts delicious. don’t feel so guilty eating a sweet snack now.

  2. These were so delicious! I used monkfruit sweetener for the honey and also added some raisins. I topped them with cream cheese frosting. I used a regular muffin tin since that is all I have and baked them for 20 min. Definitely will make these again! Thanks for such an easy recipe and with so few ingredients.

  3. Hi Elana, I love your recipes! I had never heard of yacon syrup before so did a little bit of research on it. I read that yacon syrup should never be used for baking as the structure of FOS breaks down at high temperatures (over 120 °C/ 248 °F). Unsure of the accuracy of that but thought I might point it out, nonetheless.

    • Laurie, thanks for your comment and for letting me know you love my recipes! I think that’s true if you are taking it as a pre-biotic, but that it’s fine for using as a sweetener in baking too :-)

  4. For those who wants to experiment with this recipe, I made this today with processed raw butternut squash instead of carrot, and honey instead of yacon. It worked well, but was a tad too sweet and slightly on the wet side. Yielded 23 mini muffins. I will next time reduce oil and honey by just a bit. Thanks, Elana, again for another great recipe.

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Recipes » Desserts » Carrot Muffins