Carrot Cake Muffins

If you are looking for a healthier carrot cake muffin recipe, you’ve come to the right place!

These gluten free and vegan carrot cake muffins are going to be your new go-to spring recipe. They only require minimal ingredients and they are so easy to make! I left out icing, but if you want to add a little extra sweetness I recommend topping them with this icing here (my favorite icing made with clean ingredients).

Makes 10 muffins

Ingredients:

2 tsp baking powder
2 1/4 cup almond flour
pinch of salt
1 flax egg (whisk together 1 tbsp water and 1 tbsp ground flaxseed, let sit for 3 minutes)
1/3 cup almond milk
1 tbsp water
2 tsp ground cinnamon
1 tsp vanilla extract
1 cup grated carrots
1/4 cup plus 1 tbsp maple syrup
1/3 cup coconut oil

optional 3/4-1 cup chopped walnuts

Directions:

Preheat the oven to 350. Line a muffin tray with cupcake liners. In a medium bowl, whisk together the baking powder, almond flour and salt. In a separate bowl, whisk together the flax egg, almond milk, water, cinnamon, vanilla extract, carrots and maple syrup. Once the wet ingredients are whisked together, add in the coconut oil and whisk. Then fold in the dry ingredients. Then fold in the walnuts. Then begin to fill the cupcake liners with batter (fill to the top of the liners). Bake for 45 minutes, remove from heat, let cool and enjoy!