Cinnamon Streusel Paleo Carrot Muffins
Let’s Chat About Cinnamon Streusel Paleo Carrot Muffins
Alright, so let me just start by saying: these muffins are basically my love language in edible form. I started making Cinnamon Streusel Paleo Carrot Muffins a couple years ago (honestly, it was just because the carrots in the fridge were starting to look questionable), and now they’re kind of a staple around here. You know that feeling when the whole house suddenly smells cozy and, well, like someone put autumn in the oven? That’s these muffins. My youngest calls them my “not-quite-cupcakes,” which, fair — they’re sweet but not that sweet, and honestly that’s why I like ’em for breakfast too. Anyway, enough of me rambling about oven-fresh memories — let’s get to the good stuff!
Why You’ll End Up Making These All the Time
I make these whenever we’ve got a handful of sad looking carrots sitting at the bottom drawer. (I keep telling myself I’ll plan meals better, but here we are.) My family goes a bit mad for these muffins, especially my partner, who claims they’re “basically carrot cake, just less guilt.” Plus, when I’m feeling all grown-up and responsible, I appreciate that they’re grain free — although I will say, I had a stubborn batch once that didn’t rise much, but who cares when the tops get all crispy and cinnamon-y?
Here’s What You’ll Need (With a Few Cheeky Swaps)
- 2 cups almond flour (sometimes I swap in half hazelnut flour if that’s what’s in the cupboard—gives it a different twist, but both work fine)
- 1/4 cup coconut flour (my aunt swears by Otto’s, but truthfully I just use the store brand)
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt (or honestly, just a big pinch)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional — sometimes I forget and nobody notices!)
- 3 large eggs
- 1/3 cup coconut oil, melted (or you can totally use olive oil in a pinch—yep, tried it, not mad about it)
- 1/3 cup maple syrup (I know some folks swear maple syrup is key, but once I used honey and everyone just thought it was “a new flavor”)
- 2 teaspoons vanilla extract
- 1 1/2 cups grated carrots (no, you don’t actually have to peel them — I almost never do, just scrub well!)
- 1/3 cup chopped walnuts or pecans (both are good, but skip if you’ve got nut haters at home)
For the Streusel:
- 3 tablespoons almond flour
- 2 tablespoons chopped nuts (sometimes sunflower seeds if we’re out, not quite the same crunch though…)
- 1 tablespoon coconut sugar
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons coconut oil, melted
Here’s What I Actually Do (No Judging, Please)
- Preheat the oven to 350ºF (that’s about 175°C if you’re British or just like precision!) Pop some muffin liners in your tin. If you don’t have muffin liners, just grease the tray; works in a pinch. I usually forget the liners — honestly, does anyone ever have enough of those?
- Mix up the dry stuff. Almond flour, coconut flour, baking soda, salt, cinnamon and nutmeg go in a big-ish bowl. Give it a little whisk or just mix it with a fork (I’ve done both, there’s really no difference tbh).
- Whisk the wet stuff. Eggs, coconut oil, maple syrup, and vanilla. Here’s where I usually crack an egg directly on the counter; eggs always find a way to run, right? Mix it up till it looks mostly uniform, doesn’t have to be perfect.
- Combine wet and dry. Just dump the wet into the dry, stir gently, but not so much your arm falls off. If it looks a bit thick, that’s right—don’t panic!
- Fold in the carrots and nuts. Carrots go in – I don’t bother squeezing them dry, most of the time it’s fine. Nuts too. Stir just till friendly, nothing fancy.
- Spoon it into your tin. About 3/4 full is perfect. Or whatever, honestly, it’s homemade—embrace the lopsided ones!
- Time for the streusel. Mix all the streusel bits in a bowl and crumble them over each muffin. This is my favorite part; I get very generous here. Streusel for all!
- Bake for about 22-26 minutes, or until the tops look golden and a toothpick comes out (mostly) clean. Don’t sweat it if there’s a crumb or two; it means they’re moist inside.
- Let them cool. At least a little. I burn my fingertips almost every time (not recommended), but they do hold together better if you wait 10 minutes.
What I Learned the Hard Way (AKA Notes)
- If the muffins seem too soft, they actually firm up a bit as they cool. I thought I’d ruined a batch once, but nope – patience pays.
- Sometimes coconut flour is finicky; if your batter looks really dry, toss in a splash of almond milk. Or water, for that matter.
- If you only have baby carrots, you can totally grate those. Just watch your knuckles (I have the scars to prove it…)
Variations I’ve Played With (and Some I Regret)
- Raisins: I like adding a handful for extra sweetness, but my partner called it “too English.” I’ll let you decide.
- Shredded coconut: Toss in a bit if you’re feeling sassy. Actually, it works surprisingly well.
- Chocolate chips: Controversial, but my niece loves it. Me? I think it overpowers the carrot.
- I tried swapping in zucchini once — don’t. It gets weirdly…spongy? Not a fan.
Gear You’ll Need (Or Workarounds for the Rest of Us)
- Muffin tin — but in a pinch, I’ve used ramekins or even just baked it as a mini loaf (turns out a bit dense, but hey, still tasty).
- Grater for the carrots. No food processor? No worries, I use the box grater and get a mild arm workout.
- Bowl, spoon, fork — just regular stuff. Nothing fancy needed.
How I Store ‘Em (for the Hour or So They Last)
Technically, these keep in an airtight container on the counter for up to 2 days, or a week in the fridge. But honestly, in my house, they don’t make it past the first afternoon. If you do plan to freeze, wrap individually; they rewarm pretty well at 300°F for about 8 minutes. (Or just eat them cold with coffee, which I do more than I’ll admit.)
How We Serve ‘Em—And Yes, You Can Eat Three
I’m usually grabbing one with tea in the morning, but my mum likes them with a little almond butter on top. For gatherings, I stack ’em on a plate, maybe dust with extra cinnamon if feeling posh. My partner microwaves his for 8 seconds exactly, which, for some reason, makes them smell even more like a bakery (no idea why).
Pro Tips I Learned by Making All the Mistakes
- Let your muffins cool completely if you want them to hold together. I rushed once, and it was just muffin crumbles everywhere (tasty, but messy).
- Don’t overmix. I used to be a serial over-stirrer and wondered why my muffins were tough. Turns out, it’s really a thing.
- Double the streusel if you’re a cinnamon fiend. I have regrets about skimping there.
Your (Real) Questions Answered — Seriously, Ask Away
- Can I make these vegan? I get this one a lot — you can, probably, but I’ve never had great luck without eggs; the texture goes all odd. If you’re keen, try flax eggs, but don’t blame me if they crumble apart.
- Can I just use regular flour? Well, sure — but then they won’t be paleo. Go for it if dietary stuff isn’t your priority! The taste will be fine, it’s just a different beast.
- What’s the best way to grate carrots fast? Honestly, use a food processor if you have it. I don’t, so I just go at it with the box grater while listening to a podcast—usually this one on home baking I found here.
- Can I skip the nuts? Yep, totally. Or swap for seeds if allergies are a thing.
- How do I know when they’re done? I poke the middle one with a skewer or toothpick. Still wet? Give it another 2 minutes. Looks kinda dry and the tops are golden? You’re good. Actually, I tend to just trust my nose—if it smells like cinnamon heaven, it’s probably time.
- Any good ways to make it fancier? Sure, you can glaze them (see Sally’s Baking Addiction for some excellent ideas: simple glaze ideas) but I generally keep it simple. And if you want next-level presentation, try those tulip-shaped parchment liners—just don’t expect me to fold them perfectly.
So there you have it — my not-too-precious, a-little-bit-messy guide to Cinnamon Streusel Paleo Carrot Muffins. If you wing it, I’m sure they’ll turn out delicious. If not…well, there’s always breakfast tomorrow. Or the birds in the yard, who seem to love my “test batches.” Catch you later, and let me know if you try any wild twists!
Ingredients
- 2 cups finely grated carrots
- 2 cups almond flour
- 3 large eggs
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup chopped walnuts (optional)
- 1/4 cup coconut sugar (for streusel)
- 2 tablespoons almond flour (for streusel)
- 1 tablespoon coconut oil (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
Instructions
-
1Preheat your oven to 350°F (175°C) and line a muffin tin with 12 parchment liners.
-
2In a large bowl, mix together grated carrots, almond flour, eggs, melted coconut oil, maple syrup, 2 teaspoons cinnamon, baking soda, and sea salt until well combined.
-
3Fold in chopped walnuts if using. Evenly divide the batter among the prepared muffin cups.
-
4In a small bowl, combine coconut sugar, 2 tablespoons almond flour, 1 tablespoon coconut oil, and 1/2 teaspoon cinnamon. Mix until crumbly. Sprinkle the streusel evenly over the muffin batter.
-
5Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
