Description
These Gluten Free Carrot Cake Muffins are easy to make using almond flour and a few other healthy ingredients. This recipe yields a moist tender crumb and are perfect with or without frosting!
Ingredients
Scale
- 3/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup dairy free milk (such as unsweetened almond milk)
- 1 Tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 1/2 cups blanched super fine almond flour
- 1/2 cup arrowroot powder
- 1/3 cup coconut flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined salt
- 1 cup shredded carrot
- 1/2 cup roughly chopped walnuts
Instructions
- Preheat the oven to 350 degrees F.
- Line a standard sized 12 count muffin tin with parchment paper liners or grease each well thoroughly.
- In a large mixing bowl, combine the maple syrup, melted coconut oil, dairy-free milk, apple cider vinegar and vanilla. Whisk to combine. (Note: if the maple syrup and milk are cold enough that the coconut oil solidifies while mixing, slightly heat the mixture in the microwave or over a double-boiler until warm and fully combined.)
- To the mixing bowl, add the almond flour, arrowroot powder, coconut flour, cinnamon, baking soda and salt. Whisk until fully combined.
- Using a rubber spatula, scrape down the sides of the bowl and stir in the shredded carrot and walnuts.
- Evenly portion the muffin batter (which will be quite thick) into the 12 muffin tins and press down the tops of the batter to fully fill the bottoms of each tin. (Note: The batter won’t spread out while baking on it’s own, so whatever shape the batter goes into the oven is how the muffins will come out.)
- Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Remove the baking tin from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack.
- Cool completely before storing or frosting, if you choose to frost. Once cooled, store in an airtight container for up to 5 days at room temperature. (Note: I believe these taste best after sitting in the container overnight so they are the perfect dessert/snack to make ahead of time!)
Notes
- If you are in need of a good dairy free or vegan cream cheese frosting, I’d recommend this one!
Keywords: gluten free, carrot cake, muffins, cupcakes, dairy free, vegan,
