Carrot Cake Muffins with Tigernut Flour and Coconut Oil

Prep: 30 minCook: 25 min8 muffinsmediumAmerican
Carrot Cake Muffins with Tigernut Flour and Coconut Oil

These tender carrot cake muffins combine the warm spices and sweet flavors of traditional carrot cake in a convenient, portable form. Made with tigernut flour, coconut flour, and tapioca starch, they offer a unique nutty flavor and moist texture. Finely shredded carrots and raisins provide natural sweetness and moisture, while cinnamon adds classic spice. The maple syrup and coconut oil create a rich, satisfying treat that's perfect for breakfast, snacks, or dessert. These muffins set beautifully when cooled and develop even better flavor after resting.

Gluten-FreeDairy-FreeNut-Free

Ingredients

Yield: 8 muffins
  • 1 cup tigernut flour
  • ¼ cup tapioca starch
  • 2 tbsp coconut flour
  • 1 cup carrots, finely shredded
  • 2 tbsp raisins
    dried cranberries1:1

    suitable for those avoiding raisins

    Full guide →
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ cup maple syrup
  • ⅓ cup coconut oil, melted
  • 2 tbsp coconut oil, melted
  • 2 eggs
    gelatin eggssee notesAIP

    egg-free alternative mentioned in source

    Full guide →
  • ½ cup water
  • 2 tbsp gelatin

Instructions

  1. 1

    Preheat oven to 375 F and line muffin tin with 8-9 liners

  2. 2

    Combine tigernut flour, tapioca starch, coconut flour, shredded carrots, raisins, baking soda, and cinnamon

  3. 3

    Stir in maple syrup and melted coconut oil

  4. 4

    Mix in eggs and stir well until dough forms

  5. 5

    Spoon dough into muffin tins

  6. 6

    Bake for 20-25 minutes or until baked through and tops are golden brown

  7. 7

    Transfer muffins to cooling rack and cool completely

Tips

Tip 1

Cooling muffins in the refrigerator helps them set further and improves texture

Tip 2

Dried cranberries can be substituted for raisins if preferred

Tip 3

Gelatin eggs can replace regular eggs for AIP compliance

Good to Know

Storage

Store in airtight container at room temperature for 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered

Serve With

Serve at room temperature or slightly warmed

Common Mistakes

Watch

Don't overmix the batter to avoid dense muffins

Watch

Allow to cool completely before removing from tin to prevent breaking

Substitutions

raisins→
dried cranberries1:1

suitable for those avoiding raisins

Full guide →
eggs→
gelatin eggssee notesAIP

egg-free alternative mentioned in source

Full guide →
Find more substitutions →

FAQ

Can I make these without eggs?

Yes, the recipe mentions gelatin eggs as a substitute for AIP compliance, though specific instructions aren't provided in the source.

What if I don't have tigernut flour?

Tigernut flour is essential for this recipe's texture and flavor. Substituting would significantly change the final product.

How long do these muffins keep?

Store at room temperature for 3 days or refrigerate for up to 1 week for best quality.