Easy SCD Carrot Cake Muffins with Pecan Crumble Topping

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These scrumptious muffins will be the centerpiece of your Easter brunch, captivating your guests with their perfect blend of sweetness and spice. These muffins are simply irresistible with an aroma of freshly baked carrot cake, crowned with a delectable pecan crumble that promises to delight your senses and be the highlight of your morning. 

Feel free to add no sugar added raisins to this recipe if you’d like. I would suggest about ¼ cup if you want to add them. You can always make these muffins without the topping as well. Just fill the muffin liners ¾ of the way full instead of ⅔. It also will yield 10 muffins this way instead of 12. These muffins also freeze really well for up to 3 weeks. To thaw, place in the fridge overnight or defrost in the microwave for a quick on-the-go snack or breakfast. 

Whether you’re hosting a festive gathering or simply looking for a delightful way to start your day, these muffins offer flavor and warmth that will make every morning feel special. Indulge in the joy of baking and let these muffins transform your Easter Brunch or weekday morning into an unforgettable experience!

Check out some of my other muffin recipes! The Best Grain-Free Apple Cinnamon Crumb Muffins, Easy Grain & Refined Sugar-Free Pumpkin Spice Glazed Muffins, Grain-Free Banana Bread Muffins with Walnuts,  or Grain-Free Bakery Style Blueberry Muffins with Crumble Topping!

                                                       

Easy SCD Carrot Cake Muffins with Pecan Crumble Topping

Serves 12 
Prep: 10 min
Cooking: 20 min
Total: 30 min 
Beginner

Ingredients:

For the muffins: 

1 ½ cups almond flour

¼ cup coconut flour 

½ tsp. baking soda 

1 tsp. cinnamon 

½ tsp. nutmeg 

¼ tsp. ginger, ground 

3 eggs 

¼ cup butter, melted 

1 tsp. vanilla extract 

½ cup honey 

½ cup carrots, shredded (about 1 large carrot) 

 

 

For the crumble topping: 

½ cup almond flour 

½ cup pecans, raw and chopped

2 Tbsp. honey 

2 Tbsp. butter, melted

  Method Of Prep:

  1. Gather and prep ingredients, don’t forget to grate your carrot using a box grater.
  2. Preheat your oven to 350°F and line a muffin tin with liners or grease with butter or coconut oil, set aside.
  3. In a large bowl add flours, baking soda, and spices. Whisk together.
  4. Add in eggs, butter, vanilla, and honey. Whisk together until well combined.
  5. Gently fold in carrots with a spatula.
  6. Fill each muffin liner ⅔ of the way full.
  7. In a small bowl add all ingredients for topping. Stir together.
  8. Spoon about a teaspoon or so worth onto the top of each muffin.
  9. Bake for 15-20 minutes or until a toothpick can be inserted and removed cleanly.
  10. Remove from the oven and transfer to a cooling rack.
  11. Store in an airtight container in the fridge for up to 3 days, or freeze up to three weeks. Enjoy!

                      

Nutrition Facts: 
Calories- 271
Carbs- 21.7 g
Fat- 17.5 g
Protein- 6.5 g