Carrot Muffins

It has no added refined sugar and yet the kids will love it…


  • 2 1/2 cups almond flour
  • 1 tbsp cinnamon
  • 1/2 tsp raw salt
  • 2 tsp baking soda
  • 2 cups fresh carrots, peeled and grated
  • 3/4 cup shredded coconut
  • 3/4 cup dates or chopped prunes or raisins
  • 3 eggs
  • 1/2 cup olive oil
  • 2 tbsp raw honey or maple syrup
  • 1 tsp vanilla extract.


  • Preheat oven to 350°F (180°C)
  • Combine almond flour, cinnamon, salt and baking soda in a large bowl.
  • Add the grated carrot, coconut and sultanas/raisins and combine well.
  • In another bowl, whisk together the eggs, olive oil, vanilla extract, honey and oil.
  • Pour the wet mixture into the dry ingredients and fold in gently.
  • Put the mixture into a greased muffin pan.
  • Place in your oven and cook for about 35-40 minutes. Do a quick toothpick test to ensure they’re done.
  • Cool in the pan for a few minutes and then place on rack to cool.