This recipe comes from “Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen” by Julie & Charles Mayfield (which I just saw has a somewhat amazing average rating of 4.8 stars out of 5 based on 200 ratings on Amazon – guess it’s a self-selecting community?). I am not paleo, but this book seems to have a lot of good gluten-free tips and recipes.  Full disclosure: the book is “borrowed” (without prior consent) from D, but when I realized that this book had the recipe for his amazing almond flour muffins that he made for Thanksgiving, I couldn’t resist borrowing it for the next week or so.  I haven’t made these, but I’ve eaten them, and they’re really great, even better than gluten-full muffins.



2.5 c (375 g) almond flour
1 T cinnamon
2 t baking soda
1/2 t salt
2 c (100 g) carrots, grated (the smaller the better)
1 large apple, peeled, cored, and grated (the smaller the better)
1 c (75 g) shredded coconut
1 c (150 g) raisins
3 large eggs
2 T honey (optional)
1/2 c (125 mL) coconut or avocado oil
1 t vanilla extract


1. Preheat oven to 350 degrees F (175 C) and grease a standard-sized muffin pan (12 cups).

2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut, and raisins and combine well.

3. In separate bowl, whisk eggs, honey, oil, and vanilla extract together.

4. Pour mixture over your dry ingredients and mix well. The batter will be very thick.

5. Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes (for moister muffins, allow batter to sit for 30-60 minutes once mixed before putting into the pan).  When a toothpick inserted in the top of a muffin comes out clean, they are done. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooking.