Gluten Free
Carrot Cake Gluten-Free Muffins
Prep
10 minutes
Cook
22 minutes
Yield
8 muffins
Cake or muffin? Don’t worry, now you don’t have to choose with my carrot cake gluten free muffins.
Cake or muffin? Don’t worry – now you don’t have to choose with my carrot cake gluten free muffins.
This healthy and delicious recipe includes a cream cheese frosting – because what would carrot cake be without the frosting?
So, break out your muffin tin because my carrot cake gluten free muffins are about to be your favourite muffin recipe.
Why You’ll Love These Gluten Free Muffins
- Healthy – These carrot cake muffins are gluten free and made with healthy and natural ingredients like unsweetened apple sauce and almond flour
- Moist – Noticeable in every bite, you will taste how moist these muffins are in every bite
- Easy – Whip these gluten free muffins for any occasion in only 30 minutes
Ingredient Notes
Almond Flour: Did you know almond flour is packed with nutrients and low in carbs? It also has a slightly sweeter taste and is gluten free – making it the perfect healthy alternative for these gluten free muffins.
Carrots: The number of essential vitamins, minerals and antioxidants packed into this bright orange veggie gives it “superfood” status helping to elevate this gluten free muffin recipe.
How To Make This Healthy Gluten Free Muffin Recipe
For the muffins
- Preheat oven to 350F. Line the muffin tin with paper muffin liners and spray the inside of each liner with non-stick cooking spray of your choice.
- In a bowl whisk together almond flour, coconut flour, flaxseed, ground cinnamon, ground ginger, ground nutmeg, baking soda and salt.
- In a separate bowl whisk together almond milk, almond butter, avocado oil, maple syrup, applesauce and vanilla extract.
- Use a spoon to stir the dry ingredients into wet ingredients. Once combined, stir in the shredded carrots. Divide the batter evenly between 8 lined muffin tins – they will be quite full (an ice cream scoop works great to scoop the muffin batter into the muffin tin).
- Bake 22-24 minutes, until just golden on top and a toothpick comes out clean or with a minimal amount of crumbs. Let cool completely in the muffin tin and then move to a cooling rack.
For the cream cheese frosting
- Use a stand mixer or hand mixer, whip unsalted butter first until smooth. Add cream cheese and whip until smooth. Add icing sugar and whip until smooth, finally, add vanilla extract and finish whipping until light and fluffy. Spread or pipe icing onto fully cooled muffins.
Expert Tips & FAQ
Want to soften the cream cheese quickly?
Remove the cream cheese from the cardboard packaging but leave it in the sealed wrapper. Submerge the sealed cream cheese in a bowl of warm water and let sit for 10-15 minutes, rotating every 5 minutes or so to allow for even softening.
Other Recipes You’ll Love
Vegan Apple Cinnamon Muffins (Whole Wheat Flour)
Carrot Cake Banana Bread
Chickpea Flour Muffins (Vegan, Gluten-Free, High Protein)
Healthy Carrot Cake Recipe
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Photography by Tanya Pilgrim.
Carrot Cake Gluten-Free Muffins
Ingredients
For the muffins
- 1 cup almond flour
- 1/3 cup coconut flour
- 3 tbsp ground flaxseed
- 1 1/2 tbsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup almond milk
- 1 tbsp almond butter (can substitute with other nut butter if desired)
- 1 tbsp avocado oil
- 1/4 cup maple syrup
- 3/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup shredded carrots
For the cream cheese frosting
- 2 tbsp unsalted butter
- 250g block of cream cheese, softened
- 1 cup icing sugar
- 1/2 tsp vanilla extract
Instructions
For the muffins
- Preheat oven to 350F. Line the muffin tin with paper muffin liners and spray the inside of each liner with non stick cooking spray of your choice.
- In a bowl whisk together almond flour, coconut flour, flaxseed, ground cinnamon, ground ginger, ground nutmeg, baking soda and salt.
- In a separate bowl whisk together almond milk, almond butter, avocado oil, maple syrup, applesauce and vanilla extract.
- Use a spoon to stir the dry ingredients into wet ingredients. Once combined, stir in the shredded carrots. Divide the batter evenly between 8 lined muffin tins – they will be quite full (an ice cream scoop works great to scoop the muffin batter into the muffin tin).
- Bake 22-24 minutes, until just golden on top and a toothpick comes out clean or with a minimal amount of crumbs. Let cool completely in the muffin tin and then move to a cooling rack.
For the cream cheese frosting
- Use a stand mixer or hand mixer, whip unsalted butter first until smooth. Add cream cheese and whip until smooth. Add icing sugar and whip until smooth, finally add vanilla extract and finish whipping until light and fluffy. Spread or pipe icing onto fully cooled muffins.
Video
Notes
- To soften cream cheese quickly, remove the cream cheese from the cardboard packaging but leave in the sealed wrapper. Submerge the sealed cream cheese in a bowl of warm water and let sit 10-15 minutes, rotating every 5 minutes or so to allow for even softening.
