Carrot Almond Muffins are the perfect bridge to Fall! They’re not overloaded with spices, so the naturally sweet carrot and almonds shine through. Gluten-free and dairy-free. These Carrot Almond Muffins are the perfect snack or breakfast! Oh, and I’d highly recommend doubling the crumble, because I think I skimped, and nobody likes a crumble skimper.
This morning I officially started a Fall workout challenge. I utilized our new staircase (that I honestly thought I’d rarely ever see since it only leads to the “man cave” and I have zero desire to go surround myself in our college paraphernalia all that often) and ran up and down it while interspersing various exercises I haven’t done in months. What a jolting way to start the morning! Oh, not to mention an apple cider vinegar concoction I tried to drink and only choked down half of…
I took some super embarrassing “before” photos where I appear to be 6 months pregnant, when I am in fact negative months preggo, so we all know those will never see the light of day.
Annnddd…then the day started…and my husband got a flat tire.
That’s just how the cookie crumbles.
Anyways! I had an awesome weekend. My mom came to visit and check out our new digs. We got full, glowing approval, and I fed her muffins. The end.
[Note: my muffins in these pictures look different than the results you'll get, because these were my first batch and I changed up the recipe after that. My second batch looked like more traditional round-top muffins, and yours will too! Either way, they're killer delish!]
- 1 cup sorghum flour
- ½ c tapioca starch (or potato or corn starch)
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ cup brown sugar
- ½ cup coconut sugar
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- ½ cup butter, room temperature (I used Earth Balance coconut spread)
- 1 egg, beaten
- ½ cup unsweetened applesauce
- 1 cup shredded carrots
- 1/3 cup chopped almonds
- 3 Tbs. shredded carrot
- 3 Tbs. sorghum flour
- 2 Tbs. oats
- 2 Tbs. brown sugar
- 3 Tbs. sliced almonds (or chopped almonds)
- 2 Tbs. melted butter (or coconut spread)
- Preheat your oven to 350 degrees F. Spray your muffin tin with nonstick spray.
- In your mixer, start beating the butter until it is smooth. Add the sugars and beat until well combined.
- Next, slow down your mixer and add all of your dry ingredients. Mix for 2 minutes, or until well combined. Then, add your applesauce, egg and extracts and beat for 30 seconds to a minute, until the batter is well combined.
- Scoop the batter into your muffin tin.
- Put together your crumble. In a bowl, combine all of the ingredients. Spoon it over the top of your muffins, patting it down slightly into the muffin batter.
- Bake your muffins for 25-28 min, or until a toothpick comes out clean.
- Let them cool. Eat, enjoy!
- Muffins can be kept on the counter in an air-tight container for 3 days, or in the fridge for a week. Try them with a schmear of peanut butter!