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gluten-free carrot cake muffins

Gluten-free Carrot Cake Muffins

4.8 from 4 votes
Serves: 12 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

Wet Ingredients

  • 2 cups grated carrots, about 5-6 carrots
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/3 cup olive oil
  • 1/2 cup applesauce
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Cream Cheese Icing

  • 1/3 cup dairy-free cream cheese, or sub regular cream cheese
  • 2 1/2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract

Directions

  1. Preheat your oven to 350 F
  2. In a large bowl. whisk together all of the wet ingredients until smooth.
  3. Pour in your dry ingredients, and whisk together until fully incorporated, and a thick batter forms.
  4. Line a 12 count muffin tin with paper liners. Pour about 1/3 cup of the batter into each muffin liner. The batter will make around 12-14 large muffins.
  5. Bake for 25-30 minutes, until its firm to touch and a toothpick comes out clean. My oven needed 27 minutes. Let cool for 10 minutes.
  6. Whisk the icing ingredients together in a bowl until smooth. I suggest using a whisk for this to break up the clumps from the cream cheese.
  7. Dip each muffin top into the icing to cover, or spread it over the top with a small spoon or knife. Top with a sprinkle of cinnamon.
  8. The muffins with cream cheese frosting should be refrigerated, and will be good for up to a week. If you leave some unfrosted, you can store them in an air tight container on the counter for up to 3-4 days.
  9. To freeze, I suggest leaving them unfrosted. They will stay fresh for up to 3 months in the freezer in a ziplock or airtight container.