Carrot Cake Muffins

This Healthy Carrot Cake Muffin recipe is the perfect gluten free carrot cake recipe!

I wanted to make healthier version of carrot cake muffins that I could make for a healthy breakfast, snack, or dessert. They are sweetened with maple syrup and apple sauce instead of processed sugar.

These gluten free carrot cake muffins are made with almond and coconut flour. I know that gluten free cakes can sometimes be a little dry but the finely shredded carrots keep this gluten free carrot cake batter super moist and delicious !

I like to serve these healthy carrot cake muffins with a simple cream cheese frosting .

Ingredients

• 3 eggs
• 1/3 Cup unsweetened applesauce
• 1/2 Cup Maple syrup
• 1/4 Cup coconut oil (melted)
• 1 Cup carrots grated or shredded
• 1 1/2 Cups of almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves

Additional add ins

Add extra mix ins to these muffins for an even yummier carrot cake taste. You can add dried cranberries or raisins for a fruity taste.

For an added crunch mix in chopped nuts. I like to use chopped walnuts or chopped pecans. Sliced almonds also work!

Step 1: Whisk Together Wet Ingredients 

To begin, preheat oven to 350F and line or grease a muffin tin. Add eggs, apple sauce, maple syrup and coconut oil to a bowl. Whisk to combine fully. 

Step 2: Fold In Dry Ingredients And Grated Carrots

Then, fold in almond flour, coconut flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. Mix until fully combined. Fold in grated carrots with a spatula.

Step 3: Bake Carrot Cake Muffins

Then, scoop a 1/4 cup of batter into each of 10 muffin cups. Place the muffin tin in the oven and bake at 350F for 28 minutes. 

Remove the muffins from the oven and allow to cool fully before enjoying.

Allow these gluten free carrot cake muffins to cool completely. Then, transfer to an air tight container. Place in the refrigerator for up to one week.

You can also freeze these muffins. Store them in an airtight container in the freezer for up to 3 months.

Defrost the muffins in the fridge or on the counter and enjoy. If you want to enjoy a warm carrot cake muffin, you can reheat the muffins in a toaster oven.