Gluten Free Carrot Cake Muffins
Delight in these moist, gluten-free carrot cake muffins topped with a sweet cream cheese drizzle, perfect for a healthy snack or dessert.
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 large bowl. Combine dry ingredients separately, then fold into wet. Add carrots and walnuts.
- Fill muffin liners 3/4 full. Prepare streusel topping by mixing flour, sugar, cinnamon, and butter until crumbly.
- Sprinkle streusel 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. Adjust baking time as needed.