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.

  • Gluten-Free Holiday Baking

    Just because you’re following a gluten-free diet, we know that you don’t want to compromise quality, nor do you want to give up your favorite holiday traditions. We believe in starting with quality ingredients, like organic flours and meals that are naturally gluten-free.

  • The KWF Holiday Guide

    Your guide to the seasonal, artisan and locally crafted arrivals we most look forward to during holidays at Kimberton Whole Foods.