Healthy Carrot Cake Muffins

5 from 12 votes

The BEST Healthy Carrot Cake Muffins made from a mixture of almond and oat flour! Topped with a lightened up "Cream Cheese" frosting and made with your favorite mix-ins. If you are a carrot cake fan, you will LOVE these muffins!

Prep Time20

Cook Time16

Total Time36

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 172kcal

Author: Nancylynn

Ingredients

Muffins:

1 cup + 2 tablespoons oat flour don't have oat flour? Make your own by grinding oats in your food processor or blender!
1 cup packed almond flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger optional
1 teaspoon baking soda
2 eggs at room temperature
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk or milk of your choice
2 tablespoon coconut or avocado oil melted if using coconut
1 teaspoon apple cider vinegar or fresh lemon juice

Mix ins:

1 ¼- 1½ cups grated carrots I used my food processor but you can grate them for smaller pieces
¼ cup chopped nuts walnuts or pecans are great
½ cup raisins
1/3 cup crushed pineapple very well drained optional

Frosting:

6 wedges Laughing Cow Creamy Light Cheese sub Dairy Free Cream Cheese if dairy free
½ teaspoon vanilla extract
5-6 tablespoons Organic Powdered Sugar

Instructions

Preheat an oven to 350 degrees and line a cupcake tin with parchment liners.
Mix oat flour, almond flour, salt, spices, and baking soda in a medium sized bowl.
In a separate small bowl, beat eggs, then whisk in maple syrup vanilla, almond milk, oil and apple cider vinegar.
Mix wet ingredients into the dry ingredients and mix just until combined - overmixing will affect the texture!
Fold in your mix-ins of choice.
Using a cookie scoop or ¼ measuring cup, scoop the batter evenly into 12 muffin tins.
Bake for 16-20 minutes or until a toothpick comes out clean and the muffins are set. **If you use the pineapple, this may take a little longer.
While the muffins are baking, combine laughing cow cheese, vanilla, and powdered sugar. Whip the frosting lightly with a hand mixer or in a stand mixer. You could also just use a whisk if you don’t have anything else. Allow frosting to chill in the fridge.
After muffins are done baking, allow them to cool completely before frosting or enjoying. This is especially important if you use the pineapple!
Frost each cupcake with ~2 tsp of the frosting and enjoy! These are also delicious without the frosting if you want a less sweet muffin.

Notes

21 Day Fix: 1/2 YELLOW, 1/2 BLUE (it’s slight over this if you do nuts + frosting, but not enough to count), 1/2 TSP, 1/3 PURPLE SWAP (raisins), 2 sweetener tsp (3-3.5 if you do frosting) per muffin

WW: 7 points (per muffin) [calculated with only carrots as a mix in + topped with frosting]

Note: Nutrition facts below include muffins with carrot mix in ONLY. If adding nuts, raisins, or pineapple, please calculate those amounts separately.

Nutrition