Carrot cream cheese muffins –
Looking for a delightful and healthy treat? These Carrot Cake Cream Cheese Muffins are the perfect way to satisfy your sweet tooth while staying mindful of dietary preferences. Made with simple, wholesome ingredients, they are gluten-free and grain-free, without compromising on flavor. Get ready to enjoy a moist and flavorful muffin that you can feel good about indulging in!
Carrot Cake Cream Cheese Muffins
These muffins are not only easy to make, but they also pack a punch of deliciousness that everyone will love! Perfect for breakfast, a snack, or even dessert. Let’s dive into the recipe.
Ingredients
- 1 cup almond flour
- 1 cup grated carrots
- 1/2 cup coconut flour
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1/4 cup melted coconut oil
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well.
- In another bowl, whisk together the eggs, honey or maple syrup, and melted coconut oil until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the grated carrots until evenly distributed throughout the batter.
- Evenly distribute the batter among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Carrot Cake Cream Cheese Muffins fresh out of the oven as a delightful treat any time of the day! Feel free to share them with friends and family, or keep them all to yourself—either way, they’re sure to be a hit!