Description
These Carrot Cake Muffins with Streusel Topping are soft, moist, and loaded with cozy spices. Made with gluten-free and vegan ingredients, naturally sweetened, and topped with a golden crumble and optional cream cheese glaze, they’re a wholesome treat that feels totally indulgent.
Ingredients
Units
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For the Muffins:
- 3/4 cup unsweetened dairy-free milk
- 1/3 cup unsweetened apple sauce
- 1/2 cup coconut sugar
- 1/4 cup creamy nut/seed butter (I use almond butter)
- 1/4 cup olive oil
- 1 tsp vanilla
- 1 cup almond flour
- 1 cup oat flour
- 2 tbsp flax meal
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup shredded carrots
- 1/2 cup chopped walnuts
For the Streusel Topping (optional):
- 6 tbsp oat flour
- 3 tbsp coconut flour
- 3 tbsp coconut sugar (or more for sweeter)
- 1/4 tsp cinnamon
- 2 tbsp olive oil
- pinch of salt
- splash of vanilla
Instructions
- Preheat oven to 350°F and line a muffin pan with liners.
- In a small bowl, combine all ingredients for streusel topping. Mix together until crumbly.
- In a large bowl, combine applesauce, dairy-free milk, nut butter, oil, coconut sugar, and vanilla. Stir to combine.
- Add in the almond flour, oat flour, flax meal, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir to combine, make sure there’s no flour patches. Then, fold in the carrots and walnuts.
- Scoop batter into lined muffin tins (this recipe makes 12 muffins). Sprinkle crumble topping on top, if using.
- Bake for about 20-25 minutes or until toothpick comes out clean. Once done, let cool completely on wire rack. Drizzle cream cheese glaze on muffins, if desired. Enjoy!