Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The best ever gluten free carrot cake muffins with a super simple and delicious cream cheese frosting! My favorite muffin recipe to date- these our out of this world good and you would NEVER know they are gluten free!!
This recipe is made in partnership with Bob’s Red Mill. I used their Super Final Almond Flour for these muffins, which is my favorite gluten free flour to bake with. It adds more protein, healthy fats, and fiber- such a great bonus. My favorite way to bake with their almond flour is mixing it with oat flour- the two combined add the best texture!
There is nothing better than a moist, flavorful, and perfectly sweet carrot cake muffin. One bite of these and you will be in absolute HEAVEN- I swear! I cannot get over how delicious these muffins turned out.
Can I make these dairy free?
Technically, yes. However, I don’t think any dairy free alternatives compare to the flavor of regular cream cheese! So, for the frosting I really recommend a real cream cheese!
Can I use a different flour for these muffins?
As I always say, baking is such a science. Using a different flour or changing the flours around will result in a completely different taste, texture, bake time, etc. These muffins will need to be kept as is with their ratios of almond flour, oat flour, and oats!
I am so excited to hear what you think of these Gluten Free Carrot Cake Muffins with the best ever cream cheese frosting! Enjoy! xo
1 + 1/3 cup Bob’s Red Mill Super Fine Almond Flour
1/3 cup + 3 tbsp oat flour ⠀
1/3 cup gluten free old-fashioned rolled oats
1 + 1/2 tsp cinnamon
1/2 tsp nutmeg ⠀
3/4 tsp sea salt ⠀
1 tsp baking soda ⠀
Optional add ins: raisins, pecans
For the Cream Cheese Frosting
8 oz cream cheese, softened*
¼ cup maple syrup
1 tsp vanilla extract
Preheat oven to 350°F and line 12 muffin tins with cupcake liners.
In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. Stir in the shredded carrots.
Mix in the remaining dry ingredients, and stir until a smooth batter forms. If adding, fold in your pecans and/or raisins here.
Scoop the batter into 12 muffin tins.
Bake for 16-18 minutes, until a toothpick comes out mostly clean. Allow to cool.
While muffins are cooling, use a hand mixer to beat the cream cheese until smooth, then add in the maple syrup and vanilla and mix until well-combined. Set in refrigerator until muffins are cool. Once muffins are frosted, store in the refrigerator for up to 6 days.
*While technically you can use dairy free cream cheese, for the best flavor results I really recommend a regular cream cheese here!
This looks amazing!! Would I be able to use the exact measurements for a loaf tin instead of muffin tin?
I haven’t tried this in a loaf tin! I have a cake version of the blog if you search carrot cake! The bake time is different from the muffins so I recommend following that version!
These are so good! I didn’t have cream cheese so I omitted the cream cheese frosting and they were still amazing. Perfect for an Easter weekend breakfast!
So happy you loved these!! Thank you Katie!!
This is a wonderful recipe – thank you!!! Hubby is T2D and so I used alullose sweetener mixed with some Golden Lakanto and it worked great. Cupcakes are moist and tender. Making more today.