Carrot Cake Muffins

5 from 13 votes

These gluten free carrot cake muffins have all the flavors you love from your favorite carrot cake, but in muffin form. They are sweetened with maple syrup, moist and fluffy, and perfect for on the go!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: mini muffins

Author: Lily Payen

Ingredients

½ cup grated carrots
2 eggs
⅓ cup Greek yogurt
3 tbsp milk
¼ cup maple syrup
½ tsp vanilla extract
1 cup oat flour
1 tsp ground cinnamon
⅛ tsp ground nutmeg
1 tsp baking powder

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Whisk the eggs and yogurt together until smooth.
Add in the milk, maple syrup, and vanilla and whisk together until combined.
Grate the carrot using the smallest size hole of a cheese grater. You should have about ½ cup of grated carrots.
Add in the grated carrots and mix until combined.
Add in the oat flour, baking powder, cinnamon and nutmeg and mix until incorporated.
Pour the mixture into a mini muffin pan and bake the muffins for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.
*For an optional cream cheese frosting, mix together 4 oz of softened cream cheese, 2 tablespoons of maple pure and ⅛ teaspoon of vanilla extract until smooth.

Notes

This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
I used the smallest size hole on my cheese grater to grate the carrots, but you may use a larger size hole if you prefer larger carrot chunks in the muffins.
I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.

Nutrition