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Paleo Carrot Muffins



12 portion(s)

Paleo Carrot Muffins

  • 125 g almonds
  • 2 carrots, chopped into chunks - approx 2.5cm
  • 4 eggs
  • 100 g honey, liquid, or other liquid sweetener
  • 60 g coconut oil, liquid preferably
  • 60 g Almond milk, or other non-dairy milk
  • 10 g vanilla extract
  • 20 g apple cider vinegar
  • 25 g Coconut Flour
  • 100 g tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1.5 tablespoons cinnamon
  • 1 tsp ginger, dried spice
  • 1/4 tsp Nutmeg
  • 50 g sultanas

Recipe's preparation

  1. 1. Preheat oven to 170C and line 12 cup muffin tray with papers.
    2. Add almonds to bowl and mill, speed 8/10 seconds. Set aside.
    3. Grate carrots, speed 5/4 seconds. Set aside.
    4. Add liquid ingredients - eggs, honey, coconut oil, vanilla and ACV to the bowl. Mix speed 5/10 seconds.
    5. Add the dry ingredients - almond flour, coconut flour, tapioca, baking soda, salt and spices. Mix again, speed 5/5 seconds.
    6. Add carrots and sultanas, mix 4 seconds /Counter-clockwise operation/speed 4.
    7. Spoon into prepared tin and bake for 22-25 minutes, or until an inserted skewer comes out clean

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Tapioca and arrowroot flours are basically the same thing, so you can use either. I find the addition of tapioca/arrowroot to paleo muffins creates a lighter, more cakey texture than just almond meal alone.
These would be extra delicious with a cashew cream cheese icing for an authentic carrot cake.
Paleo muffins keep best stored in the fridge.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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