Carrot & Pecan Nut Muffins

Carrot & Pecan Nut Muffins


Hi there! I’ve been making these muffins forever for my family and for friends, but I finally put the official recipe up on my website today, titled “Carrots & pecan nut muffins.” If like me, you’re after a wholesome baked treat that will satisfy a craving for comfort foods, these totally fit the bill-they’re tender and moist with a distinct nutty undertone from the pecan nuts, and OBVIOUSLY GLUTEN-FREE. The best thing is that I can eat them for brekkie and feel nourished. Anybody else have this sweet anything cravings when a cold snap hits? How do you cope with them? I would love to hear your tips and as always, I would love to have your feedback.


1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/3 cup date syrup
2 flaxseed eggs
1 tsp vanilla essence
2 cups almond flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon of ground cinnamon
½ teaspoon nutmeg
1 cup grated carrots
1 cup toasted pecan nut pieces


1. Preheat oven to 180°
2. Combine the flour, baking powder, salt, cinnamon, nutmeg, carrots and pecan nuts, stirring with a whisk.
3. Place all wet ingredients into another mixing bowl, whisk until smooth.
4. Add the wet and dry ingredients together, stir until well combined.
5. Pour batter into reusable silicone muffin cups. Bake at 180° for 15 minutes.
6. Store in an airtight container for 4-5 days and grab on the run.

Carrot & Pecan Nut Muffins

4 thoughts on “Carrot & Pecan Nut Muffins”

  1. Hi this looks delicious. Is there anything I can substitute for the almond flour? I’m finding that low carb/ keto recipes requiring a substantial amount of almond flour is making a dent in my budget.
    Thank you

    1. Hi Fehmida, thank you for the lovely feedback <3 yes you can substitute with brown rice flour, cassava flour even buckwheat flour if you like the taste 🙂

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