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Carrot-Chickpea Apple Muffins

These easy, super-moist Paleo carrot-chickpea apple muffins are a wholesome, low-sugar treat. They're almost a meal, with protein from the chickpeas and eggs. Gluten-free, dairy-free, grain-free, with vegan option.
Course Muffins
Cuisine American
Keyword almond flour, carrot muffin, chickpea muffin, food processor, Paleo carrot muffin, paleo muffin
Prep Time 15 minutes
Cook Time 25 minutes
Servings 14 muffins
Author Beth


  • 1/2 cup tart apple like Granny Smith
  • 1 cup carrot 1 medium-large carrot
  • 1/2 cup cooked garbanzos
  • 2-3 dates pitted (2 for less-sweet muffins)
  • ¼ scant cup molasses
  • 2-3 eggs room temperature, or flax eggs, see note
  • 1 teaspoon vanilla
  • 2 cups almond flour
  • 3/4 teaspoon baking soda
  • ½ teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • teaspoon sea salt
  • 1/4 cup chopped pecans for topping optional if you don't frost or make roses
  • Haupia topping optional
  • Carrot strip roses optional


  • Preheat oven to 350 degrees.
  • Dice the carrots, dates and apples. Place the carrots and dates into a food processor and pulse until evenly chopped, about 15 seconds. Add the apples and chickpeas and pulse until all are finely chopped, about 10 seconds more. 
  • Add the remaining wet ingredients: eggs, vanilla, molasses and pulse until mixed, about 20 seconds more. Using a spatula, remove the wet ingredients to a large mixing bowl. 
  • Mix the dry ingredients (almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt) together in a separate bowl. 
  • Add the dry ingredients to the wet ingredients and mix until fully combined (don't overmix).
  • Scoop batter into lined muffin tins. The batter will be thick. (I like to use an ice cream scoop.)
  • Bake for 26-28 minutes; if you have used just 2 eggs, set for 22-24 minutes.  Please watch your oven because all ovens are different.
  • Remove and check centers with a toothpick, which should come out clean when they are done.
  • Allow to cool before serving - though they are marvelous warm with butter.
  • For a special occasion, top with your favorite low-sweetener frosting (I used Haupia), carrot roses and mint leaves. 
  • Store refrigerated in an airtight container.


Using 3 eggs gives a very moist and cake-like muffin; just on the verge of being too moist. If you don't want such a moist muffin, or if you live at high altitude, use only 2 eggs and reduce the leavening; note that you'll reduce the baking time accordingly.
Adapted from this Paleo carrot muffin recipe
See above in the post for making the carrot roses. This may become its own post one day.