Orange Carrot Cake Muffins with Pecan Streusel

Zesty orange carrot cake muffins with a brown sugar pecan streusel. The perfect sweetness balanced with a beautiful orange flavour! Moist, flavourful and just so delightful with every single bite! Perfect for any spring baking, and especially perfect for Easter!

Course Dessert

Keyword carrot cake, muffins, Orange

Servings 12 muffins

Author eastongilowski

Ingredients

Dry Ingredients

1½ cups whole wheat flour or GF flour
1½ tsp baking powder
½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp all spice
¼ tsp sea salt

Wet Ingredients

1 cup greek yogurt coconut yogurt
⅓ cup avocado oil or coconut oil
2 eggs ½ cup apple sauce
2 tsp vanilla
½ cup maple syrup honey
¼ cup fresh squeezed orange juice
3 tbsp orange zest

Fold Ins

2 cups shredded carrots
1 cup chopped walnuts

Pecan Streusel

½ cup slightly crushed pecans
¼ cup melted grass fed butter or coconut oil
⅓ cup coconut sugar or brown sugar
⅓ cup ground flax or bran
2 tsp cinnamon

Instructions

Preheat oven to 425°
Mix all your dry ingredients together in a large bowl and set this aside while you mix all your wet ingredients together. Use a whisk or a hand mixer! Add in your freshly squeezed orange juice and orange zest here too!
Add your wet ingredients to your dry and slightly mix together, now fold in your shredded carrots and walnuts! Allow your batter to sit while you prepare your pecan streusel!
Melt your butter or coconut oil, and mix this with your crushed pecans, coconut sugar, bran, and cinnamon
Evenly fill your cupcake liners and cover each one with your pecan streusel! Bake for 16-18 minutes, or until just browned on top! I find 16 minutes the perfect time!