I’m a creature of habit and when it comes to eating that means I eat anything put in front of me while traveling and then I eat SUPER clean when I’m home in Los Angeles. For at least 5 days after a big trip, I’ll cut out all alcohol, caffeine, dairy, and refined sugars. It’s not so much a cleanse as a chance to hit the restart button so I don’t necessarily eat less but just better.
When I don’t have time to cook, I hit up places where I can get really clean food. The carrot muffins have become my biggest indulgence when I’m eating clean so it seemed like high time I make my own version. This Coconut Carrot Muffins With Seeded Streusel recipe is inspired by Beaming but I’ve added coconut and some maple syrup for a not-sweet but not-too-healthy tasting snack.
Coconut Carrot Muffins With Seeded Streusel Recipe
- 1/2 cup plus 2 tablespoons extra virgin coconut oil divided
- 1/3 cup raw coconut flakes
- 1/4 cup pepitas
- 2 teaspoons raw flax seeds
- 1 pound carrots ends trimmed, peeled, and roughly chopped
- 3 large eggs room temperature
- 1/2 cup Pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 cup almond meal
- 1 cup unbleached all-purpose flour (or gluten-free flour)
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- Heat an oven to 350°F and fill a 12-well muffin tin with muffin liners. Meanwhile, combine the 2 tablespoons coconut oil with the coconut flakes, pepitas, and flax seeds and mix until well combined. Place in the refrigerator until ready to use.
- Meanwhile, put the carrots in a food processor fitted with an S-blade and process until completely broken up. Place carrots in a large mixing bowl and add 1/2 cup of the coconut oil, all 3 eggs, the maple syrup, and vanilla extract and whisk until evenly combined.
- In a second bowl, add the almond meal, all-purpose flour, baking powder, kosher salt, cinnamon, and baking soda and whisk to combine. Add the egg mixture and mix until the flour is thoroughly dampened and everything is evenly mixed. Divide the mixture among the 12 muffin wells and top with the pepita-coconut mixture. Bake until a toothpick just comes out clean, about 20 to 25 minutes. Set aside to cool at least 5 minutes before removing from the muffin wells.