Gluten Free Carrot Almond Muffins

Updated: Dec 28, 2019

I came up with this recipe one day when I realized I had carrots I needed to use up. I had also been wanting to try my GF Banana Bread recipe as muffins. With that, I decided to try my banana bread recipe but substitute the bananas for shredded carrots.

I use vanilla extract in my banana bread, however, I was out of vanilla at home, so I scrounged with almond extract and decide to make these, carrot almond muffins! That's the beauty of a Scrounge, by getting creative with what you have on hand instead of going to the store to get the exact ingredients for a recipe, you may end up creating something even better :)

I also made some other adjustments to my banana bread recipe like adding all spice and ginger to make these muffins taste even more delicious! I already know these are going to stick around for the fall and be one of my go to fall recipes. I absolutely love eating these muffins with almond butter on top! Try it out, I know you'll love it too!


T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home and you may create something even better!

  • If you don't have Greek yogurt or you're dairy-free, use a dairy free greek style yogurt.

  • If you don't have carrots, use bananas and make banana almond muffins.

  • If you don't have almond extract, use vanilla extract.

  • If you don't have maple syrup, use honey.

I n g r e d i e n t s

2 eggs

1/2 cup olive oil

Half of 1/3 cup maple syrup

1/4 cup plain or vanilla Greek or Icelandic yogurt

1 tsp almond extract

1 c shredded carrots

1 3/4 c almond flour

1/2 tsp cinnamon

¼ tsp all spice

¼ tsp ginger powder

1 tsp baking soda

1/2 tsp salt

1/4 cup sliced almonds

2-3 tbsp pumpkin seeds

D i r e c t i o n s

Preheat oven to 325° and spray muffin pan (I sprayed mine with coconut oil).

In medium bowl whisk dry ingredients: cinnamon, all spice, ginger, flour, baking soda and salt - make sure to mix all ingredients evenly otherwise the baking soda will turn some of the carrots green, they are 100% safe to still eat, they just don’t look as appetizing :).

In a large bowl beat wet ingredients: eggs, oil, maple syrup, yogurt and almond extract. Then add in shredded carrots, almonds and flour mixture.

Pour batter into muffin pan, filling each section about ¾ of the way to the top as the muffins will rise.


Before putting in oven, sprinkle a few pumpkin seeds on top of each muffin.

Bake for 20-25 minutes or until toothpick comes out clean.

Let cool before eating, about 15-20 mins.


I love eating these with some almond butter spread on top.

Store in fridge for up to 7 days


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