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Paleo Breakfast Muffins

Sandi Gaertner
Easy delicious paleo carrot muffins are dairy free, gluten free, refined sugar-free, and full of delicious healthy ingredients.
4.5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12 muffins
Calories 220 kcal


  • 1 cup almond flour * see note
  • cup coconut flour * see note
  • cup arrowroot starch
  • ½ teaspoon xanthan gum
  • teaspoon salt
  • 3 large eggs
  • cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 large carrots shredded
  • ¼ cup water
  • ¼ cup coconut oil melted
  • ½ cup chopped nuts optional


  • Preheat the oven to 350º F.
  • In a small bowl, add all wet ingredients and shredded carrots. Mix well.
  • In a large bowl, add all dry ingredients and whisk to blend.
  • Pour in wet ingredients and mix very gently. Allow the batter to sit for 10 minutes to fully absorb the liquid.
  • Line a cupcake tin with paper liners and fill each one ¾ with the batter.
  • Bake 25 minutes, or until done. Insert a toothpick into a muffin. If the toothpick comes back clean, the muffins are done baking. If you see batter or crumbs, they will need to bake longer.
  • Remove from the oven and place onto a cooling rack.



  1. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
  2. Coconut flour needs a lot of moisture. Way more than any other gluten free flour.
  3. If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
  4. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 220kcalCarbohydrates: 21gProtein: 5gFat: 14gSaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 60mgPotassium: 111mgFiber: 3gSugar: 12gVitamin A: 1759IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Keyword breakfast muffin recipe, paleo breakfast muffins
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