Carrot Almond Muffins

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!]

Carrot Almond Muffins

2014-09-08 08:11:43

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. (makes 12 muffins)

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Ingredients

1. 1 cup sorghum flour
2. ½ c tapioca starch (or potato or corn starch)
3. 1 tsp. xanthan gum
4. 2 tsp. baking powder
5. ¼ tsp. salt
6. ½ cup brown sugar
7. ½ cup coconut sugar
8. ¼ tsp. nutmeg
9. ¼ tsp. ginger
10. 1 tsp. vanilla extract
11. ½ tsp. almond extract
12. ½ cup butter, room temperature (I used Earth Balance coconut spread)
13. 1 egg, beaten
14. ½ cup unsweetened applesauce
15. 1 cup shredded carrots
16. 1/3 cup chopped almonds

Crumble (I’d highly recommend doubling this)

1. 3 Tbs. shredded carrot
2. 3 Tbs. sorghum flour
3. 2 Tbs. oats
4. 2 Tbs. brown sugar
5. 3 Tbs. sliced almonds (or chopped almonds)
6. 2 Tbs. melted butter (or coconut spread)

Instructions

1. Preheat your oven to 350 degrees F. Spray your muffin tin with nonstick spray.
2. In your mixer, start beating the butter until it is smooth. Add the sugars and beat until well combined.
3. 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.
4. Scoop the batter into your muffin tin.
5. 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.
6. Bake your muffins for 25-28 min, or until a toothpick comes out clean.
7. Let them cool. Eat, enjoy!

Notes

1. 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!

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/