Carrot Cake Gluten Free Muffins

Carrot Cake Gluten Free Muffins

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.

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Main Ingredients

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almond flour coconut flour ground flaxseed ground cinnamon ground ginger ground nutmeg almond milk almond butter maple syrup unsweetened applesauce vanilla extract shredded carrots cream cheese frosting

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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Preheat

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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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Whisk

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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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Combine

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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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Stir

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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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Bake

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Prepare cream cheese frosting. Spread or pipe icing onto fully cooled muffins.

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Spread

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