Gluten-Free, Dairy-Free Carrot Cake Muffins

These Gluten-Free Carrot Cake Muffins are light & fluffy, and topped with a delicious dairy-free cream cheese icing. Bonus points that they’re made with veggies, right?

The muffins are so easy to make, and pack in so much flavour. You guys are going to love them!

WET INGREDIENTS

• 2 cups of grated carrots

• 2 organic eggs

• 1/3 cup monk fruit sweetener

• 1/4 cup maple syrup, rice malt syrup or honey

• 1/3 cup coconut oil

• 1/2 cup organic applesauce (apples only)

• 1 TSP vanilla extract

DRY INGREDIENTS

• 1 + 1/2 cups almond flour

• 1/2 cup oat flour

• 1 + 1/2 TSP cinnamon

• 1/2 TSP ground ginger

• 1/4 TSP nutmeg

• 1 TSP baking powder

• 1/2 TSP baking soda

• 1/4 TSP celtic sea salt

ICING INGREDIENTS

• 1/3 cup dairy-free cream cheese, or sub regular cream cheese

• 2 + 1/2 TBSP maple syrup, rice malt syrup or honey

• 1/2 TSP vanilla extract

METHOD

1. Preheat oven to 180C

2. In a large bowl. whisk together all of the wet ingredients until smooth.

3. Pour in dry ingredients, and whisk together until fully incorporated, and a thick batter forms.

4. Line a 12 count muffin tin with muffin liners. Pour about 1/3 cup of the batter into each muffin liner. The batter will make around 12-14 large muffins.

5. Bake for 25-30 minutes, until its firm to touch and a toothpick comes out clean. Let cool for 10 minutes.

6. Whisk the icing ingredients together in a bowl until smooth (I suggest using a whisk to break up the clumps).

7. Spread icing over the top of each muffin with a small spoon or knife. Top with a sprinkle of cinnamon.

8. Because of the cream cheese frosting the muffins should be refrigerated. They will be good for up to a week. If you leave some unfrosted, you can store them in an air tight container on the counter for up to 3-4 days.

9. To freeze, I suggest leaving them unfrosted. They will stay fresh for up to 3 months in the freezer in an airtight container.