These easy to make carrot cake muffins are moist, bursting with flavor, and healthy. Made with coconut flour, they’re gluten-free, Paleo, nut-free, and naturally sweetened with pure maple syrup. Perfect for breakfast or dessert!
Carrot cake is one of my all-time favorite desserts. The warm spices with the texture from the carrots and raisins topped with tangy cream cheese frosting are a match made in heaven. So, of course, I had to create an easy and healthier muffin version!
Packed with flavor and a sneaky serving of carrots and perfectly moist, these carrot cake muffins are the real deal. Plus, with good-for-you ingredients like coconut flour, carrots, and cinnamon, they’re healthy, but still feel indulgent enough to eat for dessert. Making them perfect for any time in my opinion! Breakfast, snacks, and even special occasions.
Key Ingredients for the Carrot Cake Muffins:
Coconut flour gives these muffins a good dose of healthy fat and is grain-free and nut-free. I haven’t tried any other alternative flours in this particular recipe, and since coconut flour is very absorbent substituting it out would change the texture of the muffins.
It wouldn’t be a carrot cake without carrots! Freshly shredded carrots work best in this recipe, and is a hidden serving of veggies! I like to shred carrots using a cheese grater or food processor.
Maple syrup lends sweetness and helps make these muffins moist.
Cinnamon and Ginger: Two of the spices that give carrot cake its classic flavor.
Avocado oil has a neutral flavor that works well in baked goods and is a much healthier option than vegetable oil. You could also use melted coconut oil.
Palm Shortening and Coconut Butter: These make a creamy and rich frosting!
Apple Cider Vinegar:
Apple cider vinegar is what gives the frosting it’s “cream cheese” flavor.
Optional Add-Ins. Walnuts, pecans, shredded coconut, or golden raisins would all work well in these muffins.Print