Almond Flour Carrot Cake Muffins

Almond flour carrot cake muffins are a soft, moist, and naturally sweet treat that’s perfect for breakfast or a snack.

They have a tender crumb, warm spices, and just the right amount of sweetness from maple syrup.

Freshly grated carrots add flavor and texture, while chopped nuts bring a bit of crunch. Topped with a creamy, smooth frosting, every bite melts in your mouth.

These muffins come together quickly and stay fresh for days. They’re gluten-free, made with simple ingredients, and easy to store. Bake a batch, and enjoy them anytime!

Table of Contents

Almond Flour Carrot Cake Muffins Recipe

Ingredients

For The Muffins

2 ½ cups blanched almond flour (finely ground)
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 large eggs, room temperature
½ cup maple syrup or honey
¼ cup coconut oil, melted and slightly cooled
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
1 ¼ cups finely grated carrots (freshly grated)
½ cup chopped walnuts or pecans (plus extra for topping)

For The Cream Cheese Frosting

8 oz cream cheese, softened
3 tablespoons maple syrup or powdered sugar
1 teaspoon pure vanilla extract
2-3 tablespoons heavy cream (adjust for consistency)
A pinch of ground cinnamon (for garnish)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together almond flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, whisk together eggs, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing gently until fully incorporated.
Stir in the grated carrots and chopped nuts. The batter will be thick—this is normal.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Making The Frosting

Beat the cream cheese with a hand mixer until smooth and creamy.
Add maple syrup (or powdered sugar) and vanilla extract, mixing until well combined.
Gradually add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Once muffins are completely cool, frost them using a spoon or piping bag.
Sprinkle with chopped nuts and a light dusting of cinnamon for the perfect finishing touch.

Pro Tips For Perfect Almond Flour Carrot Cake Muffins

These expert tips will help you achieve muffins that are moist, fluffy, and full of flavor every time:

Drain excess moisture from carrots: After grating, lightly squeeze the carrots with a paper towel. This prevents excess moisture from making the batter too wet.
Toast the nuts before adding them: Lightly toasting the walnuts or pecans brings out their natural oils and enhances their flavor.
Sift the almond flour: Almond flour can clump, which affects texture. Sifting it before mixing helps create a smoother batter.
Don’t skip the vinegar: Apple cider vinegar reacts with baking soda, creating air bubbles that make the muffins lighter and fluffier.
Use a kitchen scale: Almond flour can be tricky to measure with cups. Weighing your ingredients ensures accuracy and prevents dry or overly moist muffins.
Fill muffin cups properly: Fill each cup about ¾ full to allow space for rising without overflowing.
Let the batter rest: Letting the batter sit for 5-10 minutes before baking allows the almond flour to absorb moisture, leading to a better texture.
Bake in the center of the oven: Placing the muffin tin in the middle rack ensures even baking without over-browning the tops too quickly.
Use foil liners instead of paper: Almond flour muffins can stick to regular paper liners. Foil liners make it easier to remove them cleanly.
Cool completely before storing: Storing warm muffins traps steam, making them soggy. Let them cool on a wire rack before placing them in a container.

Variations

Want to switch things up? Here are some fun ways to change the flavor and texture:

Nut-Free: Skip the walnuts or pecans and add sunflower seeds or shredded coconut instead.
Extra Moisture: Add 2 tablespoons of unsweetened applesauce or mashed banana for an even softer texture.
More Texture: Stir in raisins, chopped dates, or shredded coconut for extra chewiness.
Spice It Up: Add a pinch of ground cloves or cardamom for a deeper flavor.
Different Frosting: Swap the cream cheese frosting with whipped coconut cream for a lighter topping.

What To Serve With Almond Flour Carrot Cake Muffins?

These muffins taste amazing on their own, but they pair well with:

Scrambled eggs and fresh fruit
Yogurt with honey and nuts
Herbal tea or spiced chai
A warm latte or black coffee
A simple green smoothie

Can I Make These Muffins Ahead?

Yes, they are perfect for making in advance! Bake them a day or two before serving, and they will stay fresh. If frosting them ahead, store them in the fridge to keep the frosting firm. You can also freeze them (without frosting) for longer storage.

How To Store Almond Flour Carrot Cake Muffins?

Keeping them fresh is simple with the right storage method:

Room Temperature: If unfrosted, store them in an airtight container for up to 2 days.
Refrigerator: With frosting, keep them in a sealed container in the fridge for up to 5 days.
Freezer: Freeze unfrosted muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.

Troubleshooting Common Issues

If something goes wrong, here’s how to fix it:

Muffins are too dense: The batter may have been overmixed, or the almond flour was packed too tightly. Next time, mix gently and measure flour loosely.
They didn’t rise well: Make sure your baking soda is fresh and the eggs are at room temperature for better lift.
Too dry: This can happen if the muffins were baked too long. Check for doneness a few minutes before the suggested baking time.
Frosting is too runny: If it’s too thin, refrigerate it for 15 minutes before spreading. You can also add a bit of powdered sugar to thicken it.

Why Are My Almond Flour Muffins Not Rising?

Almond flour muffins naturally rise less than wheat-based muffins, but if they’re turning out too flat or dense, here’s what might be going wrong:

Not enough leavening agents: Almond flour is heavy and needs extra baking soda or baking powder to help lift the muffins.
No acid to activate baking soda: Baking soda works best when combined with an acid like apple cider vinegar or lemon juice to create air bubbles.
Eggs are too cold: Room temperature eggs mix more evenly and help trap air in the batter, improving the muffin’s rise.
Overmixing the batter: Stir just until the ingredients are combined. Overmixing can break down air pockets, making the muffins dense.
Batter is too wet or too dry: Almond flour absorbs moisture differently. If the batter is too wet, a little coconut flour can help. If too dry, adding extra oil or syrup improves texture.
Oven temperature is incorrect: If the oven is too hot, muffins rise too fast and collapse. If too cool, they won’t rise properly. Using an oven thermometer helps maintain accuracy.
Batter rested too long: Almond flour batters should be baked immediately after mixing to prevent losing air bubbles.

What Is The Secret To Baking With Almond Flour?

Almond flour behaves differently from wheat flour, but understanding these key factors will help you bake with success:

Use finely ground almond flour: A finer texture ensures softer, less grainy baked goods. Coarse almond meal makes them dense.
Don’t pack the flour when measuring: Always spoon it lightly into the measuring cup and level it off. Packed flour leads to dry results.
Increase eggs or binders: Almond flour lacks gluten, so extra eggs, flaxseed, or xanthan gum help hold everything together.
Combine with another flour if needed: A small amount of coconut flour can improve texture and absorb excess moisture.
Use more baking powder/soda: Almond flour is heavier, so a little extra leavening helps create better rise.
Lower oven temperature slightly: Almond flour browns faster than regular flour. Baking at a slightly lower temperature prevents over-browning.
Grease or line baking pans well: Almond flour-based recipes tend to stick more, so using parchment paper or extra oil is helpful.
Let baked goods cool before handling: Almond flour treats are fragile when hot but firm up as they cool. Allow them to rest before slicing or removing them from the pan.