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Gluten Free Carrot Cake Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 220
Delight in these moist, gluten-free carrot cake muffins topped with a sweet cream cheese drizzle, perfect for a healthy treat or snack.

Ingredients

Wet ingredients

  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 1/3 cup oil (avocado, vegetable etc.)
  • 1/4 cup milk (dairy or nondairy)
  • 2 large eggs
  • 1 teaspoon vinegar (apple cider)
  • 1/3 cup apple sauce
  • 1 teaspoon vanilla

Dry ingredients

  • 1 1/2 cup gluten free all purpose baking flour
  • 1 cup blanched almond flour (see notes for subs)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 1/4 cup fresh grated carrots (about 2 large carrots)
  • ½ cup finely chopped walnuts (optional)

Streusel topping

  • 3 tablespoons gluten free all purpose baking flour
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons softened butter or refined coconut oil
  • 4 tablespoons plain cream cheese (dairy free option)
  • 2-3 tablespoons maple syrup

Instructions 

  • Preheat oven to 425°F (220°C). Process carrots until shredded.
  • Mix wet ingredients in a bowl, then add dry ingredients (except nuts and carrots). Fold in carrots and walnuts.
  • Fill muffin liners 3/4 full, prepare streusel topping, and sprinkle on muffins.
  • Bake at 425°F for 2 minutes, then lower to 350°F and bake 16-20 minutes. Cool and drizzle with cream cheese mixture.

Notes

Ensure not to over-bake to keep muffins moist and tender.
Calories: 220kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: carrot, gluten free, Muffins