Carrot Cake Gluten-Free Muffins
Serves 8
10 mins prep
22 mins cook
32 mins total
Cake or muffin? Don’t worry, now you don’t have to choose with my carrot cake gluten free muffins.
For the muffins
For the cream cheese frosting
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For the muffins
Preheat oven to 350F. Line the muffin tin with paper muffin liners and spray the inside of each liner with non stick cooking spray of your choice.
In a bowl whisk together almond flour, coconut flour, flaxseed, ground cinnamon, ground ginger, ground nutmeg, baking soda and salt.
In a separate bowl whisk together almond milk, almond butter, avocado oil, maple syrup, applesauce and vanilla extract.
Use a spoon to stir the dry ingredients into wet ingredients. Once combined, stir in the shredded carrots. Divide the batter evenly between 8 lined muffin tins - they will be quite full (an ice cream scoop works great to scoop the muffin batter into the muffin tin).
Bake 22-24 minutes, until just golden on top and a toothpick comes out clean or with a minimal amount of crumbs. Let cool completely in the muffin tin and then move to a cooling rack.
For the cream cheese frosting
Use a stand mixer or hand mixer, whip unsalted butter first until smooth. Add cream cheese and whip until smooth. Add icing sugar and whip until smooth, finally add vanilla extract and finish whipping until light and fluffy. Spread or pipe icing onto fully cooled muffins.
