Carrot Crush Paleo Muffins

Carrot Crush Paleo Muffins (SIBO Friendly, Low Fodmap, Low Histamine and Gluten Free)

Carrot Crush Paleo Muffins (SIBO Friendly, Low Fodmap, Low Histamine and Gluten Free)


Carrot Crush Gluten Free Paleo Muffins!

Moist and fluffy carrot crush paleo muffins, these grain-free and gluten-free healthier carrot cake muffins are the perfect morning snack to Break-The-Fast. They are paleo and SIBO friendly as well. I always want my grain-free creations to taste as close to the 'real' thing like when you bake with grains as they are also super fluffy and moist always. Grains aren't really my thing. I do eat some but if I can recreate a recipe that can eliminate them I do! I used a combination of almond flour and coconut flour to stay as close as possible to the consistency that I love.

Typically, I'll fast 18-20 hours and break-my-fast with a muffin like this. I have other delicious muffins on my site that are also some of my favorites so take a look around. When I coach my clients, I also want recipes they can work into their macronutrients without calorically breaking the bank. These do just that help cure the craving for carrot cake, which if you know me, you know I LOVE and is my favorite cake hands down. Chocolate would be a close second! Back to the muffins, you could even make these for Easter which would give you an amazingly healthier option if you tend to go over board with the desserts at the holidays.

Enjoy! Here's the recipe!



  • 1 1/4 cups almond flour

  • 2.5T coconut flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons cloves (I used cloves to keep low histamine - you can substitute cinnamon)

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1 cup organic egg whites

  • 1/3 cup organic coconut oil

  • 1/2 teaspoon stevia (inulin free for SIBO)

  • 2 teaspoons vanilla (alcohol free)

  • 1/2 cup grated carrots


  1. Preheat Oven to 350 degrees F ( 175 C ). Line a muffin tin with 12 liners.

  2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.

  3. In a medium bowl, mix together the eggs, oil, vanilla and stevia.

  4. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

  5. Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick comes out clean.

  6. Let the muffins cool and dig in! I freeze mine and microwave for a minute in the a.m. prior to my training sessions.


Calories: 147, Fat 12.4g, Carbs 5g, Protein 5g, Sugar 1.4g, Fiber 2.2g


Health & Light,

Angie :)