These Carrot Cake Muffin Tops come together easily with just ten ingredients! Enjoy a couple for breakfast, or eat one as a snack with a cup of tea or coffee. This recipe comes to us from local bloggers and masters of gluten-free and Paleo baking: Bethany and Rachel DiCarlo of Athletic Avocado. Simply swap out the egg for a flax egg and this recipe is vegan, too!
What You’ll Need
- 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 to 1/2 cup shredded coconut
- melted white chocolate for drizzle (optional)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Add almond flour, coconut sugar and baking soda to a large bowl. Mix well.
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.
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.
Let cool before serving.