Carrot Cake Gluten-Free Muffins
Ingredients
The muffins
-
1
cup
almond flour
-
⅓
cup
coconut flour
-
3
tbsp
ground flaxseed
-
1 ½
tbsp
ground cinnamon
-
¾
tsp
ground ginger
-
½
tsp
ground nutmeg
-
1 ½
tsp
baking soda
-
¼
tsp
salt
-
⅓
cup
almond milk
-
1
tbsp
almond butter
-
1
tbsp
avocado oil
-
¼
cup
maple syrup
-
¾
cup
unsweetened applesauce
-
1
tsp
vanilla extract
-
½
cup
shredded carrots
The cream cheese frosting
-
2
tbsp
unsalted butter
-
250
g
cream cheese, softened
-
1
cup
icing sugar
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare the muffin tin with liners and non-stick spray.
- In a bowl, whisk together the almond flour, coconut flour, flaxseed, cinnamon, ginger, nutmeg, baking soda, and salt.
- In another bowl, whisk together the almond milk, almond butter, avocado oil, maple syrup, applesauce, and vanilla extract.
- Combine the dry ingredients with the wet ingredients and stir in the shredded carrots.
- Divide the batter evenly among the muffin liners and bake for 22-24 minutes until golden and a toothpick comes out clean.
- Let the muffins cool in the tin before transferring to a cooling rack.
- For the frosting, whip the unsalted butter until smooth, then add the cream cheese and continue whipping.
- Add the icing sugar and vanilla extract, whipping until light and fluffy, then frost the cooled muffins.
Nutrition Facts (estimated)
Servings
8 muffins
Calories
276
Total fat
11g
Total carbohydrates
32g
Total protein
4g
Sodium
333.2mg
Cholesterol
9.5mg
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