Carrot Cake Muffin Tops {Paleo + Vegan option}

Healthy Carrot Cake Muffin Tops are an easy-to-make breakfast or snack made with REAL ingredients! Paleo, gluten-free + vegan option!

Wow…. its been a long while since I made a muffin top recipe…. and thats why I’m changing that now with this recipe 🙂

With Easter coming up, I’ve been itching to make something with Carrot Cake, but not cake itself. It occurred to me that carrot cake and muffin tops sounded like a fantastic idea, so I went ahead and made these.

I partnered with Kimberton Whole Foods to bring you guys these delectable, hearty muffin tops.

They are super moist, chunky, and full of all the goods! They hooked me up with Bob’s Red Mill almond flour and Wholesome coconut sugar 🙂

Carrot Cake Muffin Top Ingredients:

shredded carrots

egg/flax egg

baking soda

raisins, coconut flakes, white chocolate

Substitutions for Muffin Tops:

Almond Flour: you may sub in regular all-purpose flour, gluten-free flour, or any other type of nut flour (except coconut flour).

Coconut Sugar: you may sub in another type of sugar.

Almond Butter: you may sub in another smooth natural nut butter such as cashew butter, sunflower seed butter, etc.

Raisins, coconut flakes and white chocolate: you may omit all three, or add in more of one!

Storing Carrot Cake Muffin Tops:

You may store these muffin tops in the fridge for up to 2 weeks!

Other Healthy Recipes That You Will Love!

Banana Blueberry Muffin Tops

Carrot Cake Banana Bread

Flourless Carrot Cake

Dark Chocolate Zucchini Muffin Tops

Alright, enough blabbing from me, just make them!

Carrot Cake Muffin Tops

Ingredients

-1 cup almond flour

-1/4 cup coconut sugar

-1/2 tsp. baking soda

-1 cup shredded carrots

-1/2 cup almond butter (or any type of nut butter)

-1/2 cup unsweetened applesauce

-1 egg, beaten (sub flax egg for vegan option)

-1/4 cup raisins

-1/4-1/2 cup shredded coconut

melted white chocolate for drizzle (optional)

Instructions

1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

2. Add almond flour, coconut sugar and baking soda to a large bowl. Mix well.

3. In a separate bowl, mix together carrots, almond butter, applesauce and egg until mixture is smooth. Add to almond flour mixture and mix to combine into a batter.

4. Mix in raisins and coconut. Spoon batter into 6-8 muffin tops onto lined baking sheet. Shape into circles. Bake for 20 minutes, or until tops are golden.

5. Let cool before serving.

6. Enjoy!