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5 from 4 votes

Paleo Cinnamon Streusel Carrot Muffins

Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 14


  • Cinnamon Streusel:
  • 1/3 cup coconut sugar
  • 1/3 cup almond flour
  • 3 tablespoons coconut oil melted
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup pecans finely chopped
  • Muffins:
  • 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
  • cup creamy almond butter
  • 1 1/2 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 3/4 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.