Description

These moist and flavorful carrot cake muffins are made without any flour, making them a perfect gluten-free treat. Packed with grated carrots, warm spices, and a hint of sweetness, they’re a healthy yet indulgent breakfast or snack option.

Ingredients

Scale

For the Crust:

For Wet Ingredients:
2 cups grated carrots (about 3 medium carrots)
3 large eggs
1/2 cup melted coconut oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
For Dry Ingredients:
1 1/2 cups almond flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
For Optional Add-ins:
1/4 cup chopped walnuts or pecans
1/4 cup raisins or chopped dates

Instructions

1. Prepare the Crust:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
3. Stir in the grated carrots until evenly distributed.
4. In a separate bowl, mix together the almond flour, rolled oats, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
6. Fold in any optional add-ins like nuts or dried fruit if using.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra indulgence, top cooled muffins with a drizzle of cream cheese frosting made by mixing 2 oz softened cream cheese with 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.