Cinnamon Streusel Paleo Carrot Muffins

a paleo carrot muffin in the wrapper on a black cooling rack

4.78 from 9 votes

Cinnamon Streusel Paleo Carrot Muffins

These paleo carrot muffins have a layer of pecan and cinnamon topping piled on top. The muffin base is filled with shredded carrots, cinnamon and naturally sweetened with ripe bananas.

Prep Time15

Cook Time16

Total Time31

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: carrot cake, cinnamon, gluten free, paleo

Servings: muffins

Author: Molly Thompson

Equipment

Muffin tin and paper liners

Ingredients

Cinnamon Streusel

1/3 cup coconut sugar
1/3 cup almond flour packed
3 tablespoons coconut oil melted
1 1/2 teaspoons cinnamon
1/2 cup pecans finely chopped

Paleo Carrot Muffins

⅓ cup + 1 tablespoon coconut flour
1 teaspoon cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
2 large ripe bananas mashed
3 large eggs
1/4 cup coconut oil melted
¼ cup unsweetened almond milk or other dairy free milk of choice
1 teaspoon vanilla extract
⅓ cup creamy almond butter
1 1/2 cups shredded carrot

Instructions

Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners, spray with non-stick spray and set aside.
Combine the streusel ingredients in a small bowl and mix well with a rubber spatula or wooden spoon until incorporated and crumbly then set it aside.
Whisk together the coconut flour, cinnamon, baking soda, baking powder and salt in a medium bowl and set aside.
In a separate large bowl, whisk together the mashed bananas, eggs, melted coconut oil, almond milk, vanilla, almond butter and shredded carrot until combined and no yellow streaks remain.
Add the dry ingredients to the wet ingredients and fold gently until just combined, being careful not to over-mix.
Fill the prepared muffin tins 3/4 of the way full with batter then top each evenly with the prepared streusel topping.
Bake for 16-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly in the muffin tins then transfer to a wire rack to cool completely.

Notes

To store: Allow them to cool completely then store them in an air-tight container in the fridge for up to 5 days.
To freeze: Repeat the same steps as above and store in the freezer for up to 3 months.
Vegan: Keep these vegan by using an egg replace, like Just Egg. You'll use 1 tablespoon per egg. I haven't tested it, but flax eggs or even applesauce could work.

Nutrition