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Carrot Ginger Muffins (Gluten/Grain-free, Paleo)

  • Author: Katja from Savory Lotus
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 36 mini OR 12 regular muffins 1x



  • 2 cups blanched almond flour (I like this one)
  • ½ teaspoon unrefined sea salt (like this)
  • 1 teaspoon baking soda
  • ½ tsp allspice or cinnamon
  • ½ tsp powdered ginger
  • a pinch of clove
  • ½ cup shredded coconut (unsweetened) (like this)
  • 3 eggs
  • ½ cup coconut oil, melted (like this)
  • ½ cup maple syrup OR honey
  • 12 Tbs grated fresh ginger
  • 1 cup grated carrot
  • 3/4 cup raisins, soaked in water for 15 minutes and drained


  1. In a large bowl, combine almond flour, salt, baking soda, spices, and coconut shreds
  2. In a smaller bowl whisk together eggs, oil, and syrup. Add fresh ginger, grated carrot, and raisins.
  3. Stir wet ingredients into dry
  4. Spoon batter into paper- lined muffin tins
  5. Bake at 350° for 15-17 minutes for mini muffins and 20-22 minutes for regular muffins.
  6. Cool and serve


Cinnamon can be used instead if you do not have allspice.