Coconut Carrot Muffins With Seeded Streusel Recipe
When I am home and trying to eat healthier, I usually make this Coconut Carrot Muffins With Seeded Streusel recipe, because I consider it a dessert or breakfast.
Make The Streusel: 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.
Make The Muffin Batter: 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.
Bake The Muffins: 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.