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Sweet and moist, with lots of warm spices and an irresistible cinnamon pecan crumb topping, these carrot cake muffins are sure to become a favorite! They’re perfect to serve at brunch or making ahead of time as a grab and go breakfast or snack. Gluten-free, dairy-free, paleo, and family approved!
I knew I needed a really good (NEW!) carrot cake muffin recipe on the blog because the carrot muffins from 5 or 6 years ago are really not cutting it!
Because crumb topping is my favorite thing on the planet (but really, I’m a magnet to any crumb topping – no resistance!) I knew these muffins were going to be over the top delicious.
With plenty of crumb topping and even a little drizzle of icing, they completely met my expectations. They’re a dessert that you can pass off for breakfast which is big incentive for getting out of bed sometimes!
What You Need to Make These Carrot Cake Muffins
I included pecans in the crumb topping because I’ve found pecans just take any topping to the next level.
The muffins are almond flour based, with tapioca or arrowroot to give them that nice fluffy muffin texture (i.e. they won’t taste paleo!)
Here’s everything you’ll need to prepare the muffins:
Crumb Topping:
ghee or refined coconut oil, solidblanched almond flourcoconut sugar or maple sugar cinnamonfine sea saltchopped pecans
Muffin Batter:
blanched almond flourtapioca flour, or arrowrootbaking sodasea saltground cinnamongingernutmegeggsdairy free milk, such as almond milk or light coconut milkorganic coconut oil, refined, melted but cooledmaple sugar or coconut sugarpure vanilla extractshredded carrots, squeezed dry with paper towels
Optional Icing:
organic powdered sugar or powdered monk fruit sweetener to make it paleo friendly cinnamonmilk of choice
How To Make These Paleo Carrot Cake Muffins with Crumb Topping
First, make the crumb topping. In a medium, bowl using a pastry blender or fork, combine the ghee or oil with the almond flour, sugar, cinnamon and salt until a crumbly mixture forms, then stir in the pecans. Place the bowl in the refrigerator while you prepare the muffin batter.
For the muffin batter, in a large bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt, cinnamon, ginger and nutmeg. In a separate large mixing bowl, whisk together the eggs, milk, oil, sugar and vanilla until smooth.
Stir the dry ingredients into the wet mixture until combined, then fold in the shredded carrots. The batter should be thick. Divide the batter between the 12 muffin cups, it should fill each about 3/4 full. Top the batter with a generous spoonful of the chilled crumb topping and press down very gently so it sticks.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs and the topping is golden brown.
Cool the muffins for about 10 minutes in the pan, then remove to a wire rack to cool completely.
How to Make an Optional Paleo Friendly Icing
For a paleo friendly icing, you can use powdered monk fruit or erythritol instead of powdered sugar.
I use organic powdered sugar for the photos because I find that monk fruit has a slightly different texture that isn’t quite as drizzly, but it works as a sugar free option if you still want the sweetness of an icing!
While the muffins cool, prepare the icing, if desired. Whisk together the powdered sugar or monk fruit with the cinnamon and 3 teaspoons of the milk. Add more milk drop by drop until you get the right drizzly consistency.
Drizzle the icing over the cooled muffins and wait about 10 minutes for the icing to harden before serving.
How to Store These Carrot Cake Muffins
I recommend keeping the muffins in their liners to keep them moist until you’re ready to bite into one.
The muffins can stay loosely covered on the countertop for the first day or two. After that, store them in a sealed container in the refrigerator for up to one week.
I hope you’re ready for serious carrot muffins that definitely earn the title “cake” for how delicious they are! Start shredding your carrots and preheat your oven because it’s time to bake – let’s go!
Carrot Cake Muffins with Crumb Topping {Paleo, Gluten Free}
Carrot Cake Muffins with Crumb Topping {Paleo, Gluten Free}
Sweet and moist, with lots of warm spices and an irresistible cinnamon pecan crumb topping, these carrot muffins are sure to become a favorite! They’re perfect to serve at brunch or making ahead of time as a grab and go breakfast or snack. Gluten-free, dairy-free, paleo, and family approved! Prep Time: 15 minutesCook Time: 25 minutesCooling Time: 30 minsCourse:baking, Brunch, Dessert, SnackCuisine:Gluten-free, PaleoKeyword:baking, carrot cake, coffee cake, gluten free, muffins, paleoServings: 14 muffins
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Ingredients
Crumb Topping:
1/4cupghee or refined coconut oilsolid1/4cup + 2 tablespoons blanched almond flour1/3cupcoconut sugar or maple sugar1teaspooncinnamon1/4tspfine sea salt1cupchopped pecans
Muffin Batter:
2cupsblanched almond flour1/2cuptapioca flouror arrowroot3/4tspbaking soda1/4tspsea salt1Tbspground cinnamon1/2tspginger1/4tspnutmeg3large eggs room temperature1/4cupdairy free milksuch as almond milk or light coconut milk1/4cuporganic coconut oilrefined, melted but cooled2/3cupmaple sugar or coconut sugar1teaspoonpure vanilla extract2cupsshredded carrotssqueezed dry with paper towels
Optional Icing:
3/4cuporganic powdered sugar or powdered monk fruit sweetener1/2teaspooncinnamon3-4teaspoonsmilk of choice
Instructions
Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners.First, make the crumb topping. In a medium, bowl using a pastry blender or fork, combine the ghee or oil with the almond flour, sugar, cinnamon and salt until a crumbly mixture forms, then stir in the pecans. Place the bowl in the refrigerator while you prepare the muffin batter.For the muffin batter, in a large bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt, cinnamon, ginger and nutmeg. In a separate large mixing bowl, whisk together the eggs, milk, oil, sugar and vanilla until smooth.
Stir the dry ingredients into the wet mixture until combined, then fold in the shredded carrots. The batter should be thick. Divide the batter between the 12-14 muffin cups, it should fill each about 2/3-3/4 full. Top the batter with a generous spoonful of the chilled crumb topping and press down very gently so it sticks.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs and the topping is golden brown.Cool the muffins for about 10 minutes in the pan, then remove to a wire rack to cool completely.While the muffins cool, prepare the icing, if desired. Whisk together the powdered sugar or monk fruit with the cinnamon and 3 teaspoons of the milk. Add more milk drop by drop until you get the right drizzly consistency.Drizzle the icing over the cooled muffins and wait about 10 minutes for the icing to harden before serving. Store leftover muffins covered at room temperature for 1-2 days, or in the refrigerator to keep for longer. Enjoy!
Nutrition
Calories: 339kcalCarbohydrates: 26gProtein: 7gFat: 26gSaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 179mgPotassium: 145mgFiber: 4gSugar: 14gVitamin A: 3129IUVitamin C: 2mgCalcium: 87mgIron: 2mg
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Want More Paleo Carrot Cake Goodies? Try One of These!
Carrot Cake Coffee Cake
Carrot Cake with Coconut Cashew “Cream Cheese” Frosting
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Paleo Carrot Cake Cupcakes
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