Paleo Carrot Cake Muffins with Greek Yogurt Topping
15 mins prepServes 6
Delicious and healthy Paleo Carrot Cake Muffins, made in a small batch of 6, with an easy 3-ingredient Greek yogurt, honey, and cinnamon topping. Perfect for breakfast or a treat, especially for Easter!
For the muffins: In a bowl, mix together the almond flour, eggs, shredded carrots, melted coconut oil, 2 tablespoons honey, 1 teaspoon cinnamon, baking soda, ginger, and a sprinkle of salt. Mix or blend until well combined. Spray your muffin pan and bake at 350°F (175°C) for 20 minutes.
For the topping: Combine 1 cup plain Greek yogurt, 1 tablespoon honey, and 1/2 teaspoon cinnamon. Once muffins are cooled, top with the Greek yogurt mixture.
