Carrot Cake Muffins:
Spring time to me means one thing….CARROT CAKE SEASON. I mean there really doesn’t have to be a season to be able to enjoy these grain-free carrot cake muffins, because they really are good all year round. But if you are needing a breakfast, brunch, or dessert option for your next Easter festivities, I would definitely add these to your list. They are definitely a crowd pleaser, even with the pickiest of eaters.
Tailor the sweetness:
I kept the muffin part less on the sweet side, since the candied pecan adds the right amount of sweetness. You could definately adjust to the sweetness level you want by adding in more maple syrup. You can easily omit the pecan crumble if that isn’t your thing, but I definitely wouldn’t recommend it.
An Ingredient to have in your pantry:
In order to make your homemade candied pecans I would suggest you consider purchasing Primal Palates cinnamon sugar cookie seasoning, this seasoning is EVERYTHING, and is a staple in my pantry.
How to prepare the candied pecan crumble:
First I prepare my candied pecans. And let me tell you after making these homemade candied pecans, you will never buy store bought again! I add my raw pecans to a baking dish lined with parchment paper, add the maple syrup, and cinnamon sugar cookie (can sub coconut sugar and cinnamon), mix, and bake 350 for 10-15 minutes. Let sit and cool and then break up with your hands. Then you can proceed with making your candied pecan crumbles by adding in rest of the ingredients to your food processor to get a sand like consistency for your crumble.
Prepping the muffins:
Making the muffins are super simple. I add the wet ingredients and mix with a handheld mixer. Then add in the dry, mix, and fold in the shredded carrots, and raisins. I use a Tbsp ice cream scoop and scoop a couple scoops into a lined muffin tin. And then I top with the candied pecan crumble and bake 350 F for 22-25 minutes or until a toothpick comes out clean.
Frosting:
As many of you know my favorite “frosting” to use with a lot of my baked goods consist of melted raw coconut butter. If you haven’t tried this as a replacement to your traditional frostings, you should try it.
Check out these other carrot cake recipes:
Carrot Cake Chia + Hemp Seed Pudding
Blender carrot and banana cake pancakes
Carrot cake muffins
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cardamom
- 3 eggs
- 1/3 cup maple syrup
- 1/4 cup Melted Coconut oil
- 1/2 cup apple sauce
- 1/3 cup Raisins
- 1 cup shredded Carrots
Crumble
- 1 cup homemade candied pecans or sub regular pecans candied pecans: @primalpalate cinnamon sugar cookie seasoning, maple syrup, baked 350 for 15 minutes
- 1 tbsp coconut oil
- 1/3 cup almond flour
- 1 tbsp maple syrup
Instructions
- Mix wet ingredients
- Add dry ingredients to wet ingredients and mix
- Fold in raisins and carrots and mix
- Using a small ice cream scooper, scoop dough into lined muffin tin
- For crumble: add ingredients to a food processor and pulse a few times
- Add crumble to top of the muffins
- Bake 350 for 22-25 minutes (I did 22 in my convection oven).
- Let cool and drizzle with melted coconut butter