Description
These gluten-free carrot cake muffins with cream cheese filling burst with flavor. Made with wholesome ingredients, they’re easy to prepare and perfect for breakfast or a snack.
Ingredients
Scale
- 1¾ cup gluten free all-purpose flour, or regular ap flour
- 1 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup avocado oil, or any neutral flavored oil
- 1/3 cup milk, of your choice (i used almond milk)
- 2 whole eggs, can use flax eggs
- 1 tsp vanilla extract
- 2 cups carrots, finely grated
- 1 tsp turbinado sugar, for sprinkling
- 4 oz cream cheese, 1/2 cup
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees and line a muffin tin with parchment liners. Mix cream cheese, granulated sugar, and vanilla extract in a bowl until smooth, then refrigerate.
- In a large bowl, combine the gluten-free flour, brown sugar, baking soda, sea salt, and cinnamon. Stir to mix well.
- Add the avocado oil, milk, eggs, and vanilla extract to the dry ingredients. Mix until nearly combined.
- Gently fold in the grated carrots, taking care not to overmix the batter.
- Scoop 2 tablespoons of batter into each muffin cup. Spoon cream cheese filling into the center of each, smoothing slightly with a spoon.
- Top with another 2 tablespoons of batter to cover the filling. Sprinkle turbinado sugar on top.
- Bake for 24-28 minutes until a toothpick inserted into the muffin comes out mostly clean. Let them cool before serving.
Notes
For a dairy-free version, substitute cream cheese with a dairy-free alternative.
These muffins can be stored in an airtight container for up to 3 days.
Feel free to add nuts or raisins for extra texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg