Description
Moist and tender paleo carrot muffins topped with a crunchy cinnamon streusel. These gluten-free, grain-free muffins make a delicious and healthy breakfast or snack.
Ingredients
Scale
- 2 cups finely grated carrots
- 2 cups almond flour
- 3 large eggs
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup chopped walnuts (optional)
- 1/4 cup coconut sugar (for streusel)
- 2 tablespoons almond flour (for streusel)
- 1 tablespoon coconut oil (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with 12 parchment liners.
- In a large bowl, mix together grated carrots, almond flour, eggs, melted coconut oil, maple syrup, 2 teaspoons cinnamon, baking soda, and sea salt until well combined.
- Fold in chopped walnuts if using. Evenly divide the batter among the prepared muffin cups.
- In a small bowl, combine coconut sugar, 2 tablespoons almond flour, 1 tablespoon coconut oil, and 1/2 teaspoon cinnamon. Mix until crumbly. Sprinkle the streusel evenly over the muffin batter.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- If the muffins seem too soft, they will firm up as they cool.
- If the batter looks very dry, add a splash of almond milk or water.
- Baby carrots can be grated, but be careful of your knuckles.
- Raisins or shredded coconut can be added for extra sweetness.
- Chocolate chips are not recommended as they can overpower the carrot flavor.
- Avoid using zucchini as it can make the muffins strangely spongy.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or in the fridge for a week.
- For freezing, wrap muffins individually and rewarm at 300°F for about 8 minutes.
- Do not overmix the batter to ensure tender muffins.
- Double the streusel if you prefer a stronger cinnamon flavor.
- If you want to make these vegan, flax eggs can be used, but the texture may differ.
- Regular flour can be substituted, but the muffins will not be paleo.
- A food processor is the fastest way to grate carrots.
- Nuts can be omitted or substituted with seeds for allergy concerns.
- Test for doneness with a toothpick; if it comes out with moist crumbs, they are ready.
- Tulip-shaped parchment liners can be used for presentation.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg