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Carrot Cake Muffins (GF)

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Carrot Cake Muffins
Carrot Cake Muffins

I’ve never understood why Santa Claus gets cookies and milk on Christmas Eve, but the Easter bunny gets diddly-squat. They both bring presents and candy, why is Santa the only one that gets reimbursed? Help close the sweet treat wage gap and make these Carrot Cake Muffins to leave out for the Easter Bunny.

More than just rabbits will love these sweet muffins though! Not to mention, they’re good for you! They’re packed with fiber from the coconut flour, carrots, and raisins and sweetened without refined sugar with bananas and honey.

Carrot Cake Muffins
Carrot Cake Muffins

These muffins are also a great meal prep option for the week. One or two of these make a convenient snack or breakfast on the go. They are also freezer friendly, so you can reheat them anytime of year, even if the Easter bunny is nowhere to be seen.

If you want to add a bit of indulgence to your muffins, I’d highly recommend drizzling over a coconut butter glaze. You can find instructions on how to make it in my carrot cake cookie recipe.

Carrot Cake Muffins
Carrot Cake Muffins

Give back to the chocolate-giving, monster-sized bunny most likely bred in a lab and bake him up a batch of these Carrot Cake Muffins!

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 12 muffins


85 g - Carrots - Grated*

140 g - Bananas

6 - Large Eggs

29 g - Coconut Oil

50 g - Honey

75 g - Coconut Flour

60 g - Raisins

1 tbsp - Apple Cider Vinegar

½ tsp - Vanilla Extract

¾ tsp - Ground Cinnamon

½ tsp - Ground Ginger

¼ tsp - Ground Allspice

¼ tsp - Nutmeg

½ tsp - Kosher Salt

½ tsp - Baking Soda

1 tsp - Baking Powder


Preheat oven to 350F.

Melt coconut oil in the microwave.

In a high-speed blender, add bananas, eggs, honey, apple cider vinegar, and vanilla extract.

In a bowl, mix together coconut flour, cinnamon, ginger, allspice, nutmeg, salt, baking soda, baking powder.

Add wet ingredients to dry. Mix until well combined. Stir in carrots and half the raisins.

Line a muffin tin with paper liners. Portion out half the batter. Top with remaining raisins*. Layer remaining batter on top.

Place muffins in the oven for 37-40 minutes or until golden brown on the tops and a toothpick comes out clean.

Remove muffins from the oven. When cool enough to touch, transfer to a wire rack and allow to cool completely.

Enjoy as a snack or with nut butter, yogurt, and/or fruit for a filling breakfast.

Store in the fridge for


  • Grate carrots as finely as possibly. Carrots release their sugars the more they are cut. The finer they are grated, the sweeter they will be.

  • I find that adding in the raisins in batches helps to keep them from sinking so they are evenly distributed throughout the muffins.

Have some extra carrots to use up? Make these carrot cake chia seed puddings for a tasty easter brunch spread!

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