Grain-Free Hearty Muffins

This recipe features 3 TBSP of raw veggies per muffin, plus extra protein and fiber from nuts, seeds and coconut. Made with our Almond Flour.



    • 1 cup Pamela’s Almond Flour (110 gr.)
    • ½ cup brown sugar (or white or coconut sugar)
    • 2 tsp cinnamon
    • ½ tsp ginger
    • ½ tsp allspice
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • ¼ cup currants or raisins (if dry, soak in 2 TBSP hot water, drain)
    • 1 cup peeled and shredded carrot and/or yam (large shred)
    • ½ cup grated apple, zucchini or crushed and drained pineapple
    • ½ cup shredded, unsweetened coconut
    • ½ cup walnuts, toasted and chopped (or nut of choice)
    • ¼ cup pumpkin seeds, toasted (or seed of choice)
    • zest of 1 orange (Optional)
    • 2 eggs, large
    • ⅓ cup oil
    • 2 TBSP liquid: orange juice, water, pineapple juice, milk or milk alternative

    Pre-heat the oven to 375° with rack in center of oven. Line the pan with cupcake papers and spray well.

    In a large bowl whisk together the almond flour, sugar, cinnamon, ginger, baking soda, and salt. Stir in grated fruit and veggies, coconut, and nuts. Mix well until all is coated.

    In a separate bowl mix together eggs, oil, and liquid. Add to the flour mixture and stir until all ingredients are well combined.

    In a cupcake pan, scoop mixture into sprayed papers and bake for about 18 to 25 minutes for standard cupcakes or 15 to 20 minutes for mini muffins. They will look a little dry and grainy when done.

    Chef's Note: Good the next day, if covered. Warm for about 15 seconds in the microwave.

    © Pamela's Products, Inc.

Customer Reviews

Based on 5 reviews

I “lost” this recipe for a while and now rediscovered it. These muffins, although a bit of an initial investment to gather the ingredients, are so worth it. Moist and healthy and delicious. I’ve made them twice in two days. Family can’t get enough. Me neither as I’m a nut freak.


What is the nutritional value of this recipe? Thanks


Just made these and had to try one almost immediately. Definitely a keeper. Looking forward to one with thick yogurt tomorrow AM.


what's a good sub for the shredded coconut?

Elizabeth Monticue

These muffins are moist and delicious. I used pineapple juice as the liquid, 1/4 cup of the coconut, and left out the pumpkin seeds. Added a bit more chopped walnuts instead. They baked at 375 degrees for about 22 minutes in my oven. I will make this recipe again!