Carrot Cake Gluten-Free Muffins
User Reviews
3.2
30 reviews
Average
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
32 mins
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Servings
8 muffins
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Calories
276 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Cake Gluten-Free Muffins
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Cake or muffin? Don’t worry, now you don’t have to choose with my carrot cake gluten free muffins.
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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
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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.
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.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2.8g
(14%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
3.3g
Cholesterol
9.5mg
(3%)
Sodium
333.2mg
(14%)
Fiber
3.9g
(16%)
Sugar
24.5g
(49%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 3.3g | 17% |
| Cholesterol | 9.5mg | 3% |
| Sodium | 333.2mg | 14% |
| Fiber | 3.9g | 16% |
| Sugar | 24.5g | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.2
30 reviews
Average
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