A cooling rack topped with nutty carrot muffins made with Navitas Organics Grain-Free Flour

Carrot Cake Muffins Recipe

Breakfast for dessert or dessert for breakfast? You won't know the difference (or mind either way) as you devour each delicious bite of these soft, baked treats. To make them even more special, turn them into cupcakes by adding your favorite vanilla or cream cheese frosting in place of the brown sugar and pecan topping!

INGREDIENTS

¾ cup (packed) brown sugar

2 eggs

3 Tbsp. grapeseed, avocado, or other neutral oil

1 tsp. vanilla extract

1½ tsp. ground cinnamon

½ tsp. ground cardamom

¼ tsp. ground nutmeg

¾ tsp. salt

1 tsp. baking powder

¼ tsp. baking soda

1 cup almond flour

¼ cup Navitas Organics Grain-Free Flour

2 cups (packed) coarsely shredded carrots

⅔ cup unsweetened shredded coconut

For the Topping (optional):

2 Tbsp. finely chopped pecans

2 tsp. brown sugar

DIRECTIONS

Position a rack in the center of the oven and preheat to 350° F. Line a muffin pan with 12 non-stick muffin cups.

To a large mixing bowl, add the brown sugar and eggs and whisk for 30 seconds. Add the oil, vanilla, cinnamon, cardamom, nutmeg, and salt, and mix well. Then, whisk in the baking powder and baking soda. Add the almond flour and Navitas Organics Grain-Free Flour, and use a spoon to mix into a batter. Fold in the carrots and coconut.

Divide the batter amongst the 12 muffin cups. For the topping, sprinkle the muffins with the chopped pecans and additional brown sugar. Bake for 20-25 minutes, or until puffed and golden. Let the muffins cool in the pan for 15 minutes, then transfer them to a baking rack to cool completely.

Makes 12 muffins

 

Submitted by Julie Morris | Luminberry

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Image of Carrot Cake Muffins Recipe

Servings

12 muffins

Breakfast for dessert or dessert for breakfast? You won't know the difference (or mind either way) as you devour each delicious bite of these soft, baked treats. To make them even more special, turn them into cupcakes by adding your favorite vanilla or cream cheese frosting in place of the brown sugar and pecan topping!

Ingredients

  • ¾ cup (packed) brown sugar
  • 2 eggs
  • 3 Tbsp. grapeseed, avocado, or other neutral oil
  • 1 tsp. vanilla extract
  • 1½ tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • ¼ tsp. ground nutmeg
  • ¾ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 cup almond flour
  • 2 cups (packed) coarsely shredded carrots
  • ⅔ cup unsweetened shredded coconut
  • For the Topping (optional):

  • 2 Tbsp. finely chopped pecans
  • 2 tsp. brown sugar

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Directions

  1. Position a rack in the center of the oven and preheat to 350° F. Line a muffin pan with 12 non-stick muffin cups.
  2. To a large mixing bowl, add the brown sugar and eggs and whisk for 30 seconds. Add the oil, vanilla, cinnamon, cardamom, nutmeg, and salt, and mix well. Then, whisk in the baking powder and baking soda. Add the almond flour and Navitas Organics Grain-Free Flour, and use a spoon to mix into a batter. Fold in the carrots and coconut.
  3. Divide the batter amongst the 12 muffin cups. For the topping, sprinkle the muffins with the chopped pecans and additional brown sugar. Bake for 20-25 minutes, or until puffed and golden. Let the muffins cool in the pan for 15 minutes, then transfer them to a baking rack to cool completely.