Carrot Cake Muffins with Crumb Topping
Mar 28, 2025 10:54 AM
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, 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!
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
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
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