Carrot Cake Muffin Tops Recipe

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!

Carrot Cake Muffin Tops Kimberton Whole Foods Athletic Avocado

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)


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.

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