Carrot-Walnut Muffins

These carrot-walnut muffins are a satisfying and healthy alternative to regular muffins.
Oatmeal Bites

Considering going Grain-Free? Try this Hazelnut-Crusted Berry Pie Recipe.

Compared to standard morning glory muffins, these fragrant cake-like muffins have half the calories and carbs yet offer a satisfying combination of protein, fiber, and healthy fat.


  • 4 eggs
  • 1/2 cup walnuts, finely ground
  • 1/2 cup crushed pineapple
  • 1/4 cup sugar
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup coconut flour
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/8 tsp salt
  • 1 cup finely grated carrots
  • 1/4 cup shredded unsweetened coconut


Heat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, add eggs, walnuts, pineapple, sugar, coconut oil, and vanilla. Using a hand blender, beat for 1 minute.

In a second bowl, mix coconut flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Fold into the wet mixture.

Stir in carrots and coconut. Divide batter evenly among muffin cups. Bake 20–22 minutes.

See also Blueberry Quinoa Muffins

Nutrition Information

  • Serving Size: 12
  • Calories: 34
  • Carbohydrate Content: 11 g
  • Fat Content: 9 g
  • Protein Content: 4 g
  • Saturated Fat Content: 4 g