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, solid
- blanched almond flour
- coconut sugar or maple sugar
- cinnamon
- fine sea salt
- chopped pecans
Muffin Batter:
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- sea salt
- ground cinnamon
- ginger
- nutmeg
- eggs
- dairy free milk, such as almond milk or light coconut milk
- organic coconut oil, refined, melted but cooled
- maple sugar or coconut sugar
- pure vanilla extract
- shredded carrots, squeezed dry with paper towels
Optional Icing:
- organic powdered sugar or powdered monk fruit sweetener to make it paleo friendly
- cinnamon
- milk 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}
Ingredients
Crumb Topping:
- 1/4 cup ghee or refined coconut oil solid
- 1/4 cup + 2 tablespoons blanched almond flour
- 1/3 cup coconut sugar or maple sugar
- 1 teaspoon cinnamon
- 1/4 tsp fine sea salt
- 1 cup chopped pecans
Muffin Batter:
- 2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 3 large eggs room temperature
- 1/4 cup dairy free milk such as almond milk or light coconut milk
- 1/4 cup organic coconut oil refined, melted but cooled
- 2/3 cup maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots squeezed dry with paper towels
Optional Icing:
- 3/4 cup organic powdered sugar or powdered monk fruit sweetener
- 1/2 teaspoon cinnamon
- 3-4 teaspoons milk of choice
Instructions
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Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners.
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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.
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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.
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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.
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Cool the muffins for about 10 minutes in the pan, then remove to a wire rack to cool completely.
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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.
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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
Want More Paleo Carrot Cake Goodies? Try One of These!
Carrot Cake with Coconut Cashew “Cream Cheese” Frosting
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These turned out great! My frosting was brown from the cinnamon, but sooo good! Thank you
These turned out great! They’re very moist and smell amazing when they’re cooking. I used oat milk for the icing, it tinted it a brownish color so it wasn’t as pretty as the picture but it tasted delicious.
Delicious!
Lovelovelove it! Thank you so much! I was nervous bc like you said the batter is quite runny, but wow they turned out so wonderful!
Maggie
@loose_goose_kitchenworks
Yum!! I only made the basic muffins- no topping or icing, and they are delicious as is! I can’t have coconut so i used light flavored olive oil in place of the coconut. I also added 1/2 cup raisins. They are SO yummy and satisfy my sweet tooth/baked goods cravings.
Can these be frozen?
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