Grain-free never tasted better! These easy and super moist paleo carrot cake muffins will satisfy your carrot cake cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free, and no refined sugar. These muffins are mom approved and kid friendly and will make a PERFECT addition to your Easter celebration! Can it get any better than that?!

TIP: Carrots are a great source of antioxidants, they can help lower cholesterol, improve vision, help improve skin, boost the immune system, improve digestion, detoxify the body, and they provide a well-rounded influx of vitamins and minerals. And to think…they are hidden in these DELICIOUS muffins! I’ll take that as a double WIN!

Another reason why I love these carrot cake muffins is because of the toasted coconut streusel! Coconut tastes SO good and it has so many amazing health benefits. It strengthens your connective tissues, it promotes your brain function, it helps lower your blood cholesterol levels, it prevents anemia. Is that enough to persuade you that including coconut in your diet is a wise decision? On that note, lets talk about what’s in these muffins! I hope you enjoy these heavenly bites as much as my family and I do!

Paleo Carrot Cake Muffins with a Toasted Coconut Streusel

Grain-free never tasted better! These easy and super moist paleo carrot cake muffins will satisfy your carrot cake cravings. Gluten-free, dairy-free, and no refined sugar. But, all in all the toasted coconut streusel makes the whole recipe come together perfectly!

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author The Clever Coconut

Ingredients

For the muffins

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon sea salt
  • 3 eggs
  • 1/4 cup coconut oil *melted
  • 1/2 cup pure maple syrup
  • 1/2 cup shredded carrot
  • 1/4 cup raisins

For the streusel

  • 1 tablespoon coconut oil *melted
  • 2 tablespoons coconut sugar
  • 1 tablespoon almond flour
  • 2 tablespoons grated coconut *unsweetened
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Instructions

For the muffins

  1. Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Set aside.

  2. In a large bowl combine almond flour, coconut flour, cinnamon, and sea salt. In a medium bowl combine eggs, melted coconut oil, pure maple syrup, shredded carrot, and raisins. Then, pour the wet mixture into the dry mixture and thoroughly combine. 

  3. Pour batter into the lined cupcake holders.

For the streusel

  1. Combine melted coconut oil, coconut sugar, almond flour, shredded coconut, cinnamon, and sea salt. Once a crumble forms, top each muffin with approximately a teaspoon of streusel. 

  2. Bake for 25 minutes or until a cake tester comes out clean. Place muffins on a cooling rack until completely cooled. Enjoy immediately or store in an air-tight container for up to a week.