Imagine biting into a moist, perfectly spiced muffin that tastes just like classic carrot cake, but without the guilt! These paleo and gluten-free carrot cake muffins are a game-changer for health-conscious foodies and anyone craving a delectable treat. Packed with wholesome ingredients like almond flour, fresh carrots, and crunchy walnuts, these muffins are not just a breakfast item—they're a nutritious dessert that will make your taste buds dance with joy. Get ready to transform your baking game with this incredibly simple yet irresistible recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo Gluten Free
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup shredded carrots
- 1/4 cup honey
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped walnuts
- 1/4 cup coconut oil
- 1/4 cup coconut sugar (for crumb topping)
- 1/4 cup almond flour (for crumb topping)
- 1/4 teaspoon salt (for crumb topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking powder, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate bowl, whisk together the eggs, honey, and melted coconut oil until smooth and fully combined.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
- Fold in the shredded carrots and chopped walnuts, distributing them evenly throughout the batter.
- For the crumb topping, mix coconut sugar, additional almond flour, and a pinch of salt in a small bowl until it resembles coarse, sandy texture.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Sprinkle the prepared crumb topping generously over each muffin, ensuring even coverage.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Always use room temperature eggs for better ingredient integration and a smoother batter.
- Don't overmix the batter—mix just until ingredients are combined to keep the muffins tender.
- For extra moisture, you can add a tablespoon of Greek yogurt or applesauce to the wet ingredients.
- Toast the walnuts before adding them to enhance their nutty flavor.
- Use a light hand when sprinkling the crumb topping to ensure even coverage.
- Check muffins a few minutes early to prevent over-baking, as almond flour can dry out quickly.
- For best texture, let muffins cool completely before storing to prevent sogginess.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 15g
Protein: 7g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 55mg
