You are going to love these gluten free carrot cake muffins. Not only are the easy to whip up (I used a blender) but they’re also toddler approved, which is a huge win in my house. These carrot muffins are perfect for a quick snack at home or on the go.
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Carrot Cake Muffins
It took me a bit to develop them, but they’re finally here, and they’re delicious.
Using a Blender to Make Muffins
I like to keep things as easy as possible with recipes. I don’t like to dirty a million dishes for one meal, which is why I use my blender a lot.
Blender muffins are my favorite because they’re so easy. One dish to wash and it does all the work for you.
I originally wanted shredded carrots for texture for the dish, but blending them works too. (Plus it hides the vegetables from picky eaters.)
If you want shredded carrots to be visible, just add them after you’re done blending with the raisins and walnuts.
Easy Carrot Cake Muffins Ingredients
For just the muffins, here are the ingredients you need:
- almond flour
- rolled oats
- baking powder
- coconut sugar
- unsweetened almond milk
- vanilla extract
Greek Yogurt “Cream Cheese” Drizzle
To take these over the top, I added a cream cheese frosting that was made out of greek yogurt.
Here’s what you need to make it:
Simply mix it in a small bowl and you can spread it over the healthy carrot muffin or drizzle it.
To drizzle, I added them to a Ziploc back, cut the end off the corner and drizzled over the muffins.
It was delicious.
I can only speak to this recipe. There are only 143 calories per muffin. Obviously, this is varied a little bit. But it’s still a low calorie snack.
I added the almond flour to give it some fluff, but if you are a nut-free family (or can’t send it to your kid’s school because it’s a nut-free school) you can use just oats. However, it will be denser. You could also try to swap it with regular AP or whole wheat flour.
Not at all. Make this recipe your own. The raisins to add some extra sweetness and flavor but I get it, not everyone likes raisins (50% of you said you don’t on my last IG poll!).
I don’t see why not. I personally haven’t tried it, so if you do this let me know how it goes in the comments.
If you have an allergy to eggs you can replace them with a flax egg. For every egg added, combine 1 tablespoons of ground flax with 3 tablespoons of water and let it sit for at least 15 minutes.
To make vegan carrot muffins, just skip the greek yogurt drizzle or replace the greek yogurt with coconut or almond cultured yogurt (Silk makes a good one). You would also replace the eggs with flax eggs.
Because of the greek yogurt drizzle, I recommend storing these in the fridge. I put them in a Ziploc bag and lay flat.
How to Make Carrot Cake Muffins
Whether you’re making them for carrot breakfast muffins or are just looking for moist carrot cake muffins, you’re going to love this recipe (and how easy it is).
Seriously, you’re tossing ingredients in a blender and then stirring in raisins and walnuts. Pour and bake.
It can’t get easier then that!
Healthy muffin recipes from Randa Nutrition:
- Raspberry Protein Oatmeal Muffins Recipe
- Gluten Free Pumpkin Spice Muffins Recipe with Yogurt Icing
- Gluten Free Apple Muffins Recipe
Here’s how to make these super easy carrot muffins:
Healthy Carrot Cake Muffins
- Preheat oven to 350F. Line the muffin tin with 10 silicone liners.
- Add the dry ingredients to a blender and mix until oats are a powder.
- Add the carrots, eggs, almond milk, and vanilla and blend until combined (you may need to scrape the sides and bottom).
- Remove the blender from the base and add the raisins and walnuts. Fold in with a spatula.
- Pour the batter among the muffin tin, there will only be enough for ten.
- Bake for 25 minutes or until toothpick comes out clear.
For the Greek Yogurt Drizzle
- Mix all the ingredients in a small bowl. Pour it into a resealable bag and cut a small part of the corner off and drizzle over the muffins.