Carrot Cake Muffins


Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksThese plump and tender muffins are a slight step up from the Spiced Carrot Muffins found in the Classic Favorites chapter since they come equipped with the full carrot cake experience, which includes the irresistible cream cheese frosting. But instead of being frosted like cupcakes, they have a sweetened cream cheese swirl that complements the subtle spices in these carrot muffins perfectly and helps keep them healthier.

  • Yield: 10 Muffins


For the muffins
  • 1½ cups (121 g) rolled oats (quick or old-fashioned)
  • 3 tbsp (21 g) ground flaxseed
  • 1 tsp ground cinnamon
  • 2 tsp (8 g) baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup (118 ml) unsweetened almond milk
  • 6 tbsp (96 g) almond butter
  • ¼ cup (59 ml) maple syrup
  • 1 tsp vanilla extract
  • 1 cup (115 g) shredded carrots
  • ¼ cup (19 g) unsweetened shredded coconut
For the cream cheese topping
  • 6 oz (170 g) cream cheese, softened
  • 1 egg yolk
  • ¼ cup (48 g) cane or granulated sugar
How to Make It
  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
  2. Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a highspeed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
  3. Add all of the remaining muffin ingredients except for the carrots and coconut, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the carrots and coconut by hand.
  4. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. In a medium-sized bowl, beat the cream cheese until it becomes smooth. Add the egg yolk and sugar, and continue beating until all the ingredients are combined. Top each muffin with 1 tablespoon (15 g) of the cream cheese mixture, and use a toothpick to gently swirl it into the batter.
  5. Bake for 22–24 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.

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