Recipe: Paleo Carrot Muffins

P3 and P4 LegalWhat is Paleo anyway?

If you look around the internet, you are going to find a whole host of definitions. But for simplicity sake, consider it basically this:

Meat + Veggie (Fruits in Moderation) + Fat + Herbs/Spices = Happy Paleo

I am not fond of the Paleo lifestyle, preferring more of a Primal outlook, this is a subject for another day, the whole Paleo vs Primal thing.

In any case, I was sent this recipe by a client asking me to give it a shot.  For something that is non-grain, gluten-free, they were pretty darn tasty … if you can get over the texture.  To me, they are very egg-y (is that a word?), but my sister really REALLY liked them.

They are a little high in carbs, so this isn’t an all the time thing.  Alone, they don’t qualify for high fat, but with a pat of butter, they squeak by.

You be the judge.

They sure do photograph well!


Note: The girl that usually does my recipe configuration is out on vacation until the end of this month.  Trust me, you do NOT want me figuring out calorie counts.  I will update these posts when she gets back, thanks for understanding.


Paleo Carrot Muffins
6 servings (1 muffin each serving)

15 minutes prep
45 minutes start to finish

4 eggs
2 tbsp of melted coconut oil
1/4 cup organic local honey
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup coconut flour
1 tbsp cinnamon powder
1 cup grated carrot
2 tbsp unsweetened shredded coconut to sprinkle on top

Preheat Oven to 350 degrees.

Beat together the eggs, coconut oil, honey, salt, baking soda, coconut flour and cinnamon until well blended.  Stir in the remaining ingredients. Batter will be very liquidy.  Pour into paper muffin holders that are placed in a muffin baker.  Sprinkle some shredded coconut on top of each. Bake for 25 minutes.

Entire Recipe:

1169 Calories
62g Fat (46% calories from fat)
38g Protein
125g Carbohydrate; 30g Dietary Fiber
848mg Cholesterol; 1228mg Sodium; 740mg Potassium

Per Serving:

195 Calories
10g Fat (46% calories from fat)
6g Protein
21g Carbohydrate; 5g Dietary Fiber
141mg Cholesterol; 205mg Sodium; 123mg Potassium

Serving Idea:

Note: The texture is just a tad off, but the taste is there. Experiment with adding maybe some organic gluten free oat flour or almond flour to firm it up a bit and make it a tad more bread-like.

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6 Comments on Recipe: Paleo Carrot Muffins

  1. Cari says:

    I’m not seeing a temp.

    • Biz says:

      See there, that is why I shouldn’t do these things without my editor! She would have caught that!

      Ok, I fixed it, thanks!

  2. Joan says:

    I bet these would do great with zucchini also!

    • Biz says:

      I think you might be right Joan!

  3. Cari says:

    Thanks, I guessed and did it at 375, for about 15-20 minutes. They turned out awesome and my kids love them.

    I was thinking the same thing about zucchini, I might up the coconut flour a tad if doing zuc, just because it’s wetter then carrots.

    • Biz says:

      I think the carrots add a bit of sweetness, so you might need to increase the sweetener used as well. But they are kind of addicting! And such a pleasure to have an alternative to regular muffins!

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