Coconut Flour Carrot Raisin Muffins
This coconut flour muffins with carrots and raisins recipe is naturally sweet and oh-so moist. Enjoy the delicious blend of flavors and textures in every bite, and inhale the comforting aroma that fills your kitchen as these muffins are baked to perfection.
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Coconut flour is a great gluten-free flour to use in your kitchen creations. Besides these yummy muffins, we also love this Coconut Flour Pancake Recipe, and these fudgy No Bake Brownie Bites made with coconut flour.
Why You Will Love This Recipe
If you want another tasty option, give these Keto chocolate chip muffins a shot—they’re a great low-carb choice to mix things up.
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Coconut Flour – Coconut flour is a gluten-free alternative to traditional wheat flour, made from dried, defatted coconut meat. It has a powder-like consistency.
- Ginger – Ground ginger add some zest to the recipe. It has a spicy and slightly citrusy taste.
- Cinnamon – A sprinkle of ground cinnamon brings a warm and comforting vibe.
- Salt – Adding a pinch of fine sea salt brings out the best flavors of your ingredients.
- Baking Soda – This is a leavening agent to help the muffins rise.
- Banana – A ripe banana adds sweetness and creaminess to the muffins.
- Coconut Oil – Coconut oil contributes moisture and will keep the muffins from drying out. Choose refined coconut oil for a more neutral, less coconut flavor.
- Eggs – Coconut flour is notoriously absorbent, so this recipe calls for four eggs to provide liquid and structure.
- Vanilla – A drop of vanilla extract is a must when baking for that classic warm flavor. Check out all of the different types of vanilla.
- Carrots – Another natural sweetener and a classic muffin ingredient. Carrots also add texture and, of course, nutrition.
- Dates – Nature’s candy! Chopped dates are like little pockets of sweetness dotted through the muffins.
- Raisins – Chewy and plump, raisins enhance the overall flavor with their comforting and familiar sweet taste.
- Walnuts – Walnuts add crunch and pair nicely with the carrots and raisins.
Equipment
- Mixing Bowls – We use two mixing bowls for this recipe.
- Spatula – These little spatulas are our favorite kitchen tool for stirring and scraping down the sides of bowls.
- Muffin Tin – We use a 12-cup muffin pan in this recipe, but only 8 of the cups.
- Muffin Liners – A must for no sticking and easy cleanup. We recommend using unbleached parchment paper liners.
- Wire Rack – For cooling the muffins after baking.
Instructions
Scroll to the recipe card at the bottom for the full detailed instructions.
Step 1
Preheat your oven to 350 and line 8 cups of a 12-cup muffin tin with parchment liners.
Step 2
Next, whisk together the dry ingredients – coconut flour, ginger, cinnamon, salt, and baking soda – in a mixing bowl. Set the bowl aside.
Step 3
Then, add the banana to another mixing bowl and mash it well with a fork until no lumps remain.
You can also use a potato masher for the banana if you have one.
Step 4
Next, separate the egg yolks from the egg whites. Add the yolks to the bowl with the mashed banana and whites to their own bowl. Set the bowl with the whites aside – they will be added last.
Step 5
Then, add the melted coconut oil and vanilla to the bowl with the banana and egg yolks. Stir the wet ingredients until the mixture is smooth.
Step 6
Next, add the dry ingredients to the banana and egg mixture and stir until just combined—no need to overmix it.
Step 7
Then, fold the shredded carrots, chopped dates, raisins, and walnuts.
Step 8
Next, whisk the egg whites until fluffy and then gently fold them into the batter until just combined.
Step 9
Scoop the batter evenly into eight wells of the muffin tin.
Step 10
Bake for 30-35 minutes, rotating the muffin tin at the halfway mark.
Check to see that a toothpick comes out clean to ensure they are cooked through.
Step 11
Cool in the pan for five minutes, then transfer the muffins to a wire rack to cool completely.
Enjoy them warm.
Expert tip! For fluffier muffins, add frothy egg whites to the batter as the last ingredient before baking. It makes them lighter and softer, giving you muffins with a nice, delicate texture.
Substitutions
- Use any dried fruit you love for this recipe. Substitute the dates and raisins for dried blueberries, cranberries, mango, or apricots.
- Swap out the walnuts for pecans instead.
- Don’t try to substitute other gluten-free flour such as almond flour in this recipe. The ratios with other flours could be way off because coconut flour is so absorbent. Read more about Almond Flour vs Coconut Flour to see the differences.
- Use silicone cupcake liners instead of paper for a less wasteful, reusable option.
Recipe Variations
- Stir in dark chocolate chips into the coconut flour muffin mix for a sweet surprise.
- Make a pumpkin version by incorporating a few tablespoons of pumpkin puree and a few dashes of pumpkin pie spice into the muffin batter. Sprinkle a few pumpkin seeds in as well.
Serving Suggestions
- Enjoy these muffins as a snack or a quick, satisfying breakfast with a bulletproof coffee or a spiced chai coffee.
- Spread butter, coconut butter, or cream cheese on a warm coconut flour muffin for added richness and flavor.
- Add them to a platter of other gluten-free baked goods for a buffet or family-style event.
FAQS
Yes, coconut flour is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Coconut flour is significantly higher in fiber and lower in carbohydrates compared to wheat flour. It also has a unique coconut flavor and is highly absorbent so it may not be a direct 1:1 substitute in recipes with wheat flour.
Storage Tips
To Store: Keep these coconut flour muffins in an airtight container at room temperature for up to 3 days or store them in the fridge for up to 7 days.
To Freeze: Seal them in an airtight freezer-safe container or bag and freeze for up to 2 months. Thaw in the fridge overnight or on a counter.
More Gluten Free Muffin Recipes
**This recipe was originally posted on May 1, 2015, and updated on December 7, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Gluten Free Coconut Flour Banana Muffins, please rate the recipe and let us know how it turned out by leaving a comment below. We’re always interested in feedback!
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Coconut Flour Muffins with Carrots and Raisins
Ingredients
- ½ cup coconut flour
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp sea salt
- ¼ tsp baking soda
- 1 ripe banana
- 5 eggs
- ¼ cup melted coconut oil
- 1 ½ tsp vanilla
- 4 dates, pitted and chopped into small pieces
- 1 cup shredded carrots *approximately two large carrots
- ½ cup raisins
- ½ cup walnuts
Instructions
- Preheat your oven to 350 and line 8 cups of a 12 cup muffin tin with parchment liners.
- Next, whisk together the dry ingredients – coconut flour, ginger, cinnamon, salt, and baking soda – in a mixing bowl. Set the bowl aside.
- Then, add the banana to another mixing bowl and mash it well with a fork until no lumps remain.
- Next, separate the egg yolks from the egg whites. Add the yolks to the bowl with the mashed banana and whites to their own bowl. Set the bowl with the whites aside – they will be added last.
- Then, add the melted coconut oil and vanilla to the bowl with the banana and egg yolks. Stir until the mixture is smooth.
- Next, add the dry ingredients to the banana and egg mixture and stir until just combined. No need to overmix it.
- Then, fold in the shredded carrots, chopped dates, raisins, and walnuts.
- Next, whisk the egg whites until fluffy and then gently fold them into the batter until just combined.
- Scoop the batter evenly into eight wells of the muffin tin.
- Bake for 30-35 minutes, rotating the muffin tin at the halfway mark. Check to see that a toothpick comes out clean to ensure they are cooked through.
- Cool in the pan fo five minutes, then transfer the muffins to a wire rack to cool completely.
