These paleo cinnamon streusel carrot muffins have a layer of pecan and cinnamon topping piled on top. The carrot muffin base is filled with carrots and more cinnamon and sweetened with ripe bananas. This recipe is so moist and flavorful! You’re friends and family won’t even know it’s paleo and gluten-free on Easter morning!
Easter is upon us! Can you believe it? I swear I was just Christmas shopping and prepping healthy recipes for the New Year. And here we are wrapping up the first quarter of 2017. And man has it been a good year already! I got engaged, Zach and I started looking for our first home and my sister is having a baby in July.
#Adulting can be fun sometimes. I choose to focus on all the fun life events rather than the bills and such. Nobody has time for that. Just adventures, family and food. Anyone with me?!
I’ve been in the Easter mindset for a couple of weeks now because I’m helping my church plan for the event. I lead the photography team at One Church and absolutely love serving alongside some amazing and creative people on a weekly basis.
Because we see a big jump in the number of people come to the church on Easter we have to double up on volunteers, from hosts to photographers and more we’re working on gathering our teams to make that weekend awesome.
My team also did a super fun styled photoshoot yesterday morning to use in our promotional social media posts and on the website to get the excitement up around what’s to come that weekend. We focused on a childlike look/feel that highlights what most people think when they think Easter.
With kids wearing bunny ears, carrying Easter baskets and super adorable Easter dresses, these kids had a blast being the models for the day. Check out the picture below to see what I’m talking about:) AND if you live in the Columbus area you should totally check out One Church for Easter. We’d love to have you!
I also had a blast because I was one of the photographers for this shoot. I love getting out of my photography comfort zone and going beyond just food pics. Pushing myself to take pictures of people is expanding my knowledge of photography and I absolutely love it!
Because of the photoshoot and these carrot muffins I am so pumped for Easter. I will absolutely be making another batch for my family! My mom is gluten free and my entire family tries to eat healthy so they always ask that I make all the healthy desserts when I head home for the holidays.
They specifically asked for these carrot muffins when I sent them a picture. And I gladly obliged because they’re so easy to make!
There are two simple parts to these carrot muffins:
- The base of the carrot muffin. It’s made with lots of fresh grated carrot and sweetened with ripe bananas. There’s almond butter and coconut oil for some fat to give it depth and flavor and the eggs act as a binder to hold all of the ingredients together. Instead of flour, we’re using coconut flour as the main dry ingredient. Coconut flour absorbs a lot more moisture than your typical flour so we don’t use as much of it in this carrot muffin recipe as you would think. Don’t worry it’s the perfect amount!
- Cinnamon Streusel topping. This part is so good you guys! Things with cinnamon streusel topping are my absolute favorite, especially muffins. And I was so excited to make a paleo version of a dessert I love! The paleo streusel is made with a few ingredients: coconut sugar, almond flour, coconut oil, cinnamon and pecans. The texture and flavor is so good!
The streusel topping is the perfect addition to these carrot muffins! Though absolutely delicious (and super moist) on their own, the topping takes them to a new level with flavor and texture. You get just the right amount of spice from the cinnamon and crunch from the pecans. You will be amazed that it’s healthy!
When I tested with recipe I was skeptical about how the muffin texture would come out, but it’s so perfect. And has just the right amount of sweetness. I stored this in the refrigerator for the week and ate one every morning with a protein shake. Until Zach swooped in and ate them all. He had four in the matter of 1 hour.
I managed to snag one more right before he finished them off! I’ll have to make a double batch for the Easter festivities🐣🐰
- Cinnamon Streusel:
- ⅓ cup coconut sugar
- ⅓ cup almond flour
- 3 tablespoons coconut oil, melted
- 1½ teaspoon cinnamon
- ½ cup pecans, finely chopped
- 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
- Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners and set aside.
- 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.
- To make the muffins, in a large bowl, combined the coconut flour, cinnamon, baking soda, baking powder and salt. Set aside.
- 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.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the prepared muffin tins ¾ of the way full with batter. Top with around 2 tablespoons of reserved streusel topping.
- Bake for 16-19 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool in the pan for approximately 15 minutes.
- Store baked muffins in an air tight container in the refrigerator for 1 week or in the freezer for 1 month.
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