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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 8 muffins
Calories: 276 kcal
Course: Baked Goods
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. In a bowl whisk together almond flour, coconut flour, flaxseed, ground cinnamon, ground ginger, ground nutmeg, baking soda and salt.
  3. In a separate bowl whisk together almond milk, almond butter, avocado oil, maple syrup, applesauce and vanilla extract.
  4. 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).
  5. 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
  1. 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

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

% 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.