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.

Paleo Carrot Muffins

Muffins are a favorite around our house, especially with our busy toddler. These paleo carrot cake muffins sneak in veggies and are naturally sweetened with banana. They’re grain-free, gluten-free, dairy-free and refined sugar free! The topping is a mixture of nuts and cinnamon and we love them for every week, but especially occasions like Easter and Mother’s Day brunch.

What You Need

For the muffins

• Coconut flour: we don’t need to use a ton in this recipe because coconut flour absorbs a lot of moisture. A little goes a long way!
• Leavens: baking soda and baking powder help these muffins rise.
• Cinnamon and salt: for flavor! Add a pinch of nutmeg too, if you want!
• Bananas: make sure they’re extra ripe bananas. Those have the most flavor and are easiest to mash. If you want yours sweeter you could add a couple of tablespoons of honey or maple syrup.
• Eggs: these are a necessary binder to hold the muffins together. I haven’t tested it, but you could probably use unsweetened applesauce or 
• Coconut oil: refined is best for a mild coconut flavor.
• Almond milk: we used an unsweetened variety, but if you have coconut milk, oat milk or another plant-based milk, that will work well.
• Vanilla extract: every baked good needs this!
• Almond butter: we always have this on hand and it is a great fat for the base of this muffin recipe. You could also use cashew butter!
• Shredded carrot: this is the star of the show and makes these muffins delicious, orange and packs in extra nutrients. We buy the pre-packaged shredded carrots to save time.

For the cinnamon streusel

• Coconut sugar: this is an unrefined sugar that has a sweet, butterscotch taste. Grab it in the baking section of any grocery store.
• Almond flour: we’re using blanched almond flour in the carrot muffins, which means the almonds are peeled prior to grinding. They’re more mild in color.
• Coconut oil: grab a refined coconut oil for a mild flavor.
• Cinnamon and pecans: for flavor and crunch.

It’s the paleo version of the crumb topping in these homemade blueberry muffins and coffee cake muffins.

How to Make Paleo Carrot Muffins

Make the cinnamon streusel topping

1. Combine all of the ingredients in a small bowl and stir with a rubber spatula or wooden spoon until combined and crumbly. Don’t be afraid to double this if you love extra topping, like me!

Make the carrot muffins 

2. Combine the coconut flour, cinnamon, baking soda, baking powder and salt in a small bowl and set aside. 
3. Add the mashed bananas, eggs, melted coconut oil, almond milk, vanilla, almond butter and shredded carrot to a large bowl and whisk to combine. You can throw the carrots in a food processor or blender quickly if you want them chopped into small pieces.
4. Add the dry ingredients to the wet ones and fold gently, being careful not to over-mix.
5. Spray muffin liners in a muffin tin then fill them 3.4 of the way full with batter and top with streusel. The more, the merrier!
6. Bake for 16-19 minutes or until a toothpick inserted in the center of a muffin comes out clean.

FAQs

Storage and Freezer Instructions

• 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.

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More Paleo Muffins

• Healthy banana muffins (one bowl)
• Chocolate chip almond flour muffins
• Healthy morning glory muffins
• Healthy pumpkin muffins