This Blueberry-Carrot Cake Muffin recipe was inspired by my dear friend’s birthday and her love of muffins. As much as I wanted to spoil her on her special day, I knew she was working diligently on healthier food choices and didn’t want her birthday to wreck any progress. Isn’t that the way it goes? We start a new plan to hone our eating habits and WHAM! Right in the middle of it is a birthday or holiday arriving at our weakest moment. Ah, but she could have her cake, er muffin, and eat it too … all without a smidgen of guilt!
I just love it when healthy meets delicious, especially when it means discovering a new healthy breakfast option. Usually, a muffin for breakfast means simple carbs, a.k.a. blood sugar spike, which is not the ideal way to start the day. But we’re talking about carrots, walnuts, blueberries, healthy fats, and fiber-rich coconut flour with ample protein from eggs and almond flour too. This is good for you, get your day going in the right direction, kind of getting spoiled.
Want in on a money-saving secret when it comes to buying specialty flours like almond or coconut flour? Before you buy an entire bag of special flour for a single recipe, check the bulk bins at your local health food store first. That way you can purchase only the amount you need until you’re ready to commit to using an entire bag. This goes for nuts, dried fruit, seeds, etc.
So how did blueberries get mixed up with carrot cake?
Simple. I was out of raisins and had a pouch of dried blueberries at the ready. What’s not to love about blueberries and cream cheese frosting? Well, that was my rationale for making the sub and it quickly became a new breakfast favorite. You can use fresh blueberries instead of dried, it just depends on your preference of texture—dried blueberries will borrow some of the moisture from the batter, fresh berries will add moisture. It’s not a drastic difference either way, but if you have a definite preference for moist muffins, go with fresh.
These little beauties are made without grain flour so they’re naturally gluten-free and delicious with or without the frosting for a healthy grab-n-go breakfast. (Of course, some of us eat carrot cake for the cream cheese frosting!) Loaded with wholesome ingredients you can feel good about, I think you’ll love making Blueberry-Carrot Cake Muffins a regular part of breakfast and brunches too.
Make muffins ahead and freeze ~ create your own convenience food.
Once the muffins have cooled completely, place in a resealable bag and freeze for up to 3 months. Grab one on your way out the door or pop it in your lunch—it makes a great healthy snack too. If the Cream Cheese Frosting is the only way you’re willing to negotiate eating carrots for breakfast, you can make that ahead too and keep it in the fridge until you’re ready. I store it in the baggie used to apply it. Either massage the bag with your fingers to warm it up slightly or allow to come to room temperature for easier application.
This recipe is inspired by Halle Cottis’ Gluten Free and Grain Free Carrot Cake Cupcake RecipePrint
Blueberry-Carrot Cake Muffins [Grain-Free]
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 12
- Category: Breakfast, Brunch,
- 6 tablespoons coconut flour
- 6 tablespoons almond flour
- 1/2 cup coconut palm sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 3/4 cups grated carrots — 7 ounces (about 3 med carrots)
- 1/3 cup chopped walnuts
- 5 large eggs
- 1/4 cup butter or coconut oil — melted
- 2 teaspoons vanilla extract
- 1/2 cup dried blueberries — or fresh
For the frosting:
- 5 ounces cream cheese — softened
- 1/4 cup butter — softened
- 1 teaspoon pure vanilla extract
- 3 tablespoons honey or maple syrup — or powdered sugar
- Preheat oven to 350º F. Prepare a muffin tin with a thin coating of butter or muffin cups. Mix the flours, sugar, salt, baking soda, and spices together in a large mixing bowl until well blended. Stir in the carrots and walnuts, then mix in the eggs, butter, and vanilla until all the flour is incorporated. Fold in the blueberries and fill the muffin cups 2/3 full.
- Bake for 25-28 minutes until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
For the frosting:
- In the bowl of a mixer, beat the cream cheese, butter, vanilla, and honey on high for 2-3 minutes, or until smooth. Once the muffins are completely cooled, spread or pipe the frosting on the muffins as desired. To easily pipe the frosting, transfer it into a zipper-type bag and snip a bottom corner off the bag, about 1/4-inch up from the corner. Pipe frosting by squeezing the frosting out of the hole onto the muffin. Apply frosting when the muffins are completely cooled. Store at room temperature. If the room is warm and the frosting isn’t holding its shape, refrigerate.
Make Ahead: Once muffins have cooled completely, place in a resealable bag and freeze for up to 3 months. Once thawed, top with Cream Cheese Frosting just before serving. Cream Cheese Frosting can be made ahead and stored in the fridge for up to 1 week. Allow to come to room temperature for easier application.
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