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5 from 11 votes

Blueberry-Carrot Cake Muffins [Grain-Free & Gluten-Free]

A healthy new twist on carrot cake in a grain-free breakfast muffin; naturally gluten-free.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12 Servings
Calories: 263kcal
Author: Judy Purcell


  • 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 350ยบ 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.


Calories: 263kcal | Carbohydrates: 21g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 309mg | Potassium: 165mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3610IU | Vitamin C: 1.1mg | Calcium: 47mg | Iron: 0.9mg