Carrot Cake Minute Muffin Recipe


Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksCarrot Cake is the one instance where I’ll choose frosting over cake, which is why I wanted to include a simple cream cheese frosting in this minute muffin. The result is a single-serve carrot cake that feels like an indulgent treat but is actually quite healthy.

  • Yield: 1 muffin


For the Muffin
  • 3 tbsp (20 g) oat flour
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • 0.12 tsp ground nutmeg
  • A pinch of salt
  • 2 tbsp (15–30 ml) unsweetened applesauce
  • 1 tbsp (15 ml) maple syrup
  • ¼ tsp vanilla extract
  • ¼ cup (30 g) grated carrot
  • 1 tbsp (7 g) crushed walnuts
For the Filling
  • 2 tbsp (15–30 g) cream cheese (* for vegan option, use non-dairy cream cheese)
  • ½ tsp maple syrup
How to Make It
  1. Combine the oat flour, baking powder, cinnamon, nutmeg and salt in a small microwavesafe mug or bowl.
  2. Add the applesauce, maple syrup and vanilla, mixing until all the ingredients are well combined. Fold in the grated carrot and crushed walnuts, saving a few pieces to sprinkle on top.
  3. Microwave your muffin on high for 2 minutes, then allow it to cool.
  4. Meanwhile, combine the filling ingredients in a small bowl. When the muffin is cool, slice it in half horizontally and spread the filling in the middle.

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