Paleo Cinnamon Streusel Carrot Muffins
Prep time
Cook time
Total time
Serves: 14
  • Cinnamon Streusel:
  • ⅓ cup coconut sugar
  • ⅓ cup almond flour
  • 3 tablespoons coconut oil, melted
  • 1½ teaspoon cinnamon
  • ½ cup pecans, finely chopped
  • Muffins:
  • ⅓ cup + 1 tablespoon coconut flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large ripe bananas
  • 3 large eggs
  • 4 tablespoons coconut oil, melted
  • ¼ cup unsweetened almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • ⅓ cup creamy almond butter
  • 1½ cups shredded carrot
  1. Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners and set aside.
  2. To prepare the streusel, combine all of the ingredients in a small bowl. Using a rubber spatula, mix well until fully moistened and crumbly. Set aside.
  3. To make the muffins, in a large bowl, combined the coconut flour, cinnamon, baking soda, baking powder and salt. Set aside.
  4. In the bowl of a food process or blender, add the bananas, eggs, melted coconut oil, almond milk, vanilla, almond butter and shredded carrot. Blend on high for around 30 seconds to mix well.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Fill the prepared muffin tins ¾ of the way full with batter. Top with around 2 tablespoons of reserved streusel topping.
  7. Bake for 16-19 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Allow to cool in the pan for approximately 15 minutes.
  9. Store baked muffins in an air tight container in the refrigerator for 1 week or in the freezer for 1 month.
Recipe by What Molly Made at