Carrot Cake Muffins with Crumb Topping {Paleo, Gluten Free}
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Paleo Running Momma · by Michele★ 4.7 (42)

Carrot Cake Muffins with Crumb Topping {Paleo, Gluten Free}

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 13%
CARBS 29G33% OF CAL
4G FIBER0G ADDED0G INTRINSIC7G OTHER19G TOTAL SUGAR
FAT 25G64% OF CAL
7G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist carrot muffins with warm spices and a cinnamon pecan crumb topping. Gluten-free, dairy-free, and paleo, these are perfect for breakfast or a grab-and-go snack.

dessertamericanbaked goodgluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 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
  • 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)
  • 3/4 cup organic powdered sugar (or powdered monk fruit sweetener)
  • 1/2 teaspoon cinnamon
  • 3-4 teaspoons milk of choice
PREP
15M
SODIUM
140MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.