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

Cinnamon Streusel Paleo Carrot Muffins

4.78 from 9 votes
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.
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Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Servings: 12 muffins
Author: Molly Thompson

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.

Recipe Equipment

Muffin tin and paper liners

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

Serving: 1muffin | Calories: 248kcal | Carbohydrates: 17.8g | Protein: 5.1g | Fat: 17.3g | Cholesterol: 46.5mg | Sodium: 167.8mg | Fiber: 3.9g | Sugar: 10.4g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!