Cake or muffin? Don’t worry, now you don’t have to choose with my carrot cake gluten free muffins.
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GET THE RECIPE
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.
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In a bowl whisk together almond flour, coconut flour, flaxseed, ground cinnamon, ground ginger, ground nutmeg, baking soda and salt.
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In a separate bowl whisk together almond milk, almond butter, avocado oil, maple syrup, applesauce and vanilla extract.
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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
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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.
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Prepare cream cheese frosting. Spread or pipe icing onto fully cooled muffins.
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