We want your feedback!

What recipes would you like to see on HKH?


Paleo Spiced Carrot Muffins (Nut Free)


« click name to view more recipes
4 from 1 vote


These carrot spiced muffins are paleo, gluten free and nut free! They're perfectly fluffy and healthy enough to eat for breakfast!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • cup shredded carrot about 2 large carrots
  • 1 extra ripe medium banana
  • 3/4 cup seed or nut butter *see notes
  • 1/4 cup maple syrup
  • 1 flax egg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup coconut flour
Optional add ins (a must in my opinion):
  • 1/4 cup raisins
  • 1/4 cup crushed walnuts OR Pumpkin seeds if nut free


  1. Preheat your oven to 350 degrees F.
  2. Line or grease your muffin tin.
  3. Shred your carrots.
  4. In a medium bowl mash your banana until smooth. Add your flax egg and whisk together. Add seed or nut butter, extract, and maple syrup and mix until combined.

  5. Add in the shredded carrot, coconut flour, baking soda, cinnamon, ginger, nutmeg and salt. Mix until combined.
  6. Fold in your raisins and walnuts.
  7. Your batter will be thick and sticky, this is how we want it!
  8. Spoon your mixture into the muffin tin, filling them so they are all the way to the top, this batter will not rise so you want the muffin tin super full.
  9. Bake for 20-25 minutes.
Makes about 10 muffins.

Recipe Notes

If you are nut free use tahini or sunflower seed butter, both work well! If not nut free you can use any nut butter of your choice! I've tested this recipe with almond butter and tahini, both times worked great. The flavor the tahini added was to die for! 

recipe image
Recipe Name
Author Name
Published On
Preparation Time
Cook Time

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments (2)

  • Nicole

    These look delicious. Would you happen to have the nutrition facts using tahini??

  • Jordan

    I just tried these out, I used an egg instead of a flax egg and they turned out great, nice and fluffy! Next time I think I’ll add a little more spices and coconut sugar, just for more flavor.