These healthy carrot raisin everything muffins are paleo friendly, perfect for breakfast or a healthy snack.
Carrot raisin everything muffins

These muffins seem to be mimicking my life right now. There’s pretty much everything under the sun in them and that’s exactly what it feels like I have to accomplish between now and next Monday when I leave for Italy.

Wondering why my posts have been sporadic? Yeah, that’s why. Except you’re probably not because you have a life and didn’t even notice.

This weekend I ran around like a lunatic dropping off 12 bags of clothes at goodwill (so now I obviously need to go shopping), attempting to get my bridesmaid dress for my brother’s wedding altered (but got there 10 minutes after the store closed), getting my hair cut (and being told that only one gray hair was spotted!) and spending almost 2 hours getting my wedding rings appraised in order to renew insurance on them before leaving the country. At this rate, it’s looking like I’ll be traveling abroad as a single woman. And even with all that, there are still 11 big “to-do’s” on my list and none of them even touch the subjects of my real job work or all the blog prep that needs to get done this week. Vacations really shouldn’t be this hard.

Wah wah wah… I know. I’m complaining about a trip to Italy and you probably want to punch me.

Carrot raisin muffins

I’m sorry.

How about we talk muffins and forget about it?

These were a test of my willpower. I had a can of pumpkin on the counter when I was making them and about 98.7% of my being wanted to break it open and use it. Initially, I really wanted to make these sweet potato muffins, but then we ate them all for dinner instead. The next best thing seemed to be pumpkin but I swore to you I was resisting until October so I held strong, put it back in the pantry and grated some carrots instead.

I’m not gonna say the pumpkin wouldn’t have been a good idea, but these are pretty stellar without it.

If there were to exist a perfect breakfast muffin, I’m deeming these it. They’re healthy but with the perfect amount of sweetness from the raisins and honey and they’re hearty with all the seeds and nuts going on.

Carrot raisin muffins

They’re also the perfect 10pm distraction from that lingering to-do list.

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5 from 1 vote

Carrot Raisin Everything Muffins

Servings: 7 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Carrot raisin everything muffins
These healthy carrot raisin everything muffins are paleo friendly, perfect for breakfast or a healthy snack.


  • 1/2 cup almond flour
  • 1/4 cup ground flax seed
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened coconut flakes
  • 1/3 cup chopped walnuts
  • 1/4 cup raisins
  • 2 tablespoons pumpkin seeds, pepitas
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 1/2 banana, mashed
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond milk
  • 1/2 cup grated carrot


  • Preheat oven to 350 degrees and grease a muffin tin or line with baking cups.
  • Combine all dry ingredients (almond flour through salt) in a large bowl.
  • In a separate small bowl, whisk together remaining wet ingredients.
  • Add wet ingredients to dry and mix together.
  • Scoop mixture into muffin tins filling almost all the way (muffins will not rise a lot).
  • Sprinkle the top with more coconut flakes if desired.
  • Bake for 22-25 minutes.
  • Remove from oven and transfer to a cooling rack.


Serving: 1SERVINGCalories: 241kcalCarbohydrates: 22gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 47mgSodium: 110mgPotassium: 237mgFiber: 6gSugar: 10gVitamin A: 1603IUVitamin C: 2mgCalcium: 99mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    I used the “2X” function and made a double batch of these today. The batter was thicker than I’m used to. The 1/2 banana amount didn’t automatically double but luckily I caught it (and used 1 banana). I grated my carrots very finely. I liked the way the muffins baked up! They were moist yet hearty with a really nice flavour – not too sweet. Love that! The only change I made was swapping out the raisins with currants since my raisin jar was empty 😞. I can’t wait to make these again – with raisins of course!! I will admit I used more than a pinch of salt (1/2 tsp). Thanks for sharing this recipe, it’s such a nice change from the mostly 100% almond flour options I usually find. These make a satisfying little treat and I know raisins will only make them better.

  2. Hiiii! I have these in the oven right now :) The only thing I was unclear on was amount of banana – is it half of a banana or am I reading that wrong? I have my fingers crossed they turn out!

    1. It is half a banana, I edited the recipe so that’s less confusing now. Hope you like them!

      1. Thank you! Phew – glad I didn’t screw it up ;) They smell amazing and I can’t wait to devour! You have so many great recipes I can’t wait to make, wahoo!

  3. I really love the idea of this muffin! I’m dieting hard and I could use a few of these. I wish you could ship a batch over to me in Western Mass!

  4. When I was a kid my mom used to pack shredded carrot/raisin/peanut butter sandwiches in my lunchbox. I thought the were hideous…until she actually bought bologna, THAT was hideous:) These muffins totally make me nostalgic for the school lunch room. I think I’ll make a batch for my mom!