Carrot & Ginger Paleo Muffins

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recipe by Joanne Kenny

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Dairy and gluten free.

recipe updated Oct 8, 2019


  • Golden raisins icon
    Golden raisins
    about ¾ cup (126g)
  • Ground almonds icon
    Ground almonds
    2 cups (298g)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Salt icon
    about ½ teaspoon (3g)
  • Allspice icon
    about ½ teaspoon (1g)
  • Ground ginger icon
    Ground ginger
    about ½ teaspoon (1g)
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    about ½ cup (41g)
  • Egg icon
    3 (150g)
  • Honey icon
    about ½ cup (168g)
  • Coconut oil icon
    Coconut oil
    ½ cup (120ml)
  • Ginger icon
    2 tbsp (11g)
  • Carrot icon
    1 (50g)


  • kCook icon Wooden spoon
  • kCook icon Small glass bowl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Medium bowl
  • kCook icon Medium glass bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Prepare a clean muffin pan with paper muffin cups
  3. Add golden raisins to a clean small glass bowl
  4. Soak then set aside
  5. Add ground almonds, baking soda, salt, allspice, ground ginger and unsweetened shredded coconut to a clean medium bowl
  6. Blend until completely mixed
  7. Add egg, honey, coconut oil, ginger and carrot to a clean medium glass bowl
  8. Transfer soaked fruit to wet ingredients
  9. Stir until completely mixed
  10. Transfer wet ingredients to batter
  11. Mix until combined
  12. Transfer batter to muffin pan
  13. Bake - approx 26 min, 180°C
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