Beyond tasty carrot muffins made with almond flour, freshly grated carrots, spices, raisins, and sweetened with maple syrup. Truly the most moist, delish muffins ever! They come together in no time and the easy cream cheese glaze takes them over the top. Can you believe they’re healthier, too?!
Inspired my my beloved Healthy Carrot Cake, these homemade carrot muffins are the bees knees. When I say “crazy good,” you better believe I mean craaaazy. The moist crumb paired with raisin-studded, cinnamony, carrot cake flavors…does it get any better? It does not.
Almond flour makes these fluffy and foolproof, since the fat content lends a texture so lovely it’s nearly impossible to mess up. Bliss!
And the glaze! She’s elite. An an ode to my healthy cream cheese frosting but more spreadable to go easily onto the muffs.
The low down on star ingredients
- Almond flour: My secret for the most moist, tender, naturally sweet baked goods! Look for super fine blanched almond flour, not almond meal which has the skins. The healthy fat content means we only need a smidge of butter!
- Carrots: You want whole peeled and freshly grated carrots using a box grater. Pre-shredded carrots from the store aren’t nearly as moist so they won’t work here.
- Eggs: For structure and rise since there’s no gluten.
- Spices: Delightful warming cinnamon, ginger and nutmeg
- Butter: For flavor and moisture. You could also use oil of your choice.
- Cream cheese: The star of our glaze! Be sure to let it come to room temp so it’s not lumpy and hard to blend. You want full fat brick style.
- Raisins: For textural intrigue, sweetness, and classic carrot cake vibes.
Let’s make ’em!
Add butter, maple syrup, eggs, and carrot.
Mix then fold in raisins.
Beat glaze ingredients until smooth and creamy.
Bake for 20 minutes, cool, then glaze! Face-plant.
Storage
Muffins with glaze on them can be kept at room temperature for up to 2 hours. After that, refrigerate. Cream cheese glaze will last up to a week in the refrigerator, yay!
Plain muffins without glaze can be stored tightly covered on the counter for up to 2 days. Refrigerate after that. These freeze great, too!
I hope you’re as obsessed with these carrot cake muffins as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave.
Hooray for beta carotene in muffin form!
Crazy Good Carrot Cake Muffins with Cream Cheese Glaze
-
Prep Time:
20 minutes -
Cook Time:
20 minutes -
Total Time:
40 minutes -
Yield:
10 muffins 1x -
Category:
Snacks -
Method:
Snacks -
Cuisine:
American -
Diet:
Gluten Free
Description
Beyond tasty carrot muffins made with almond flour, freshly grated carrots, spices, raisins, and sweetened with maple syrup. Truly the most moist, delish muffins ever! They come together in no time and the easy cream cheese glaze takes them over the top. Can you believe they’re healthier, too?!
Ingredients
Units
Scale
For the maple cream cheese glaze:
Instructions
- Preheat oven to 350F. Line a muffin tin with paper liners and spray with cooking spray. Soften cream cheese for glaze by setting unwrapped cream cheese on a plate near the preheating oven.
- Melt butter in a small saucepan or in the microwave in 20 second increments. Grate carrot using a box grater and set aside.
- Place almond flour, flax, baking soda, cinnamon, ginger, nutmeg, salt in a medium mixing bowl. Whisk to combine.
- Add melted butter, maple syrup, eggs, vanilla, and carrot. Use a wooden spoon or rubber spatula to combine. Fold in raisins. Spoon batter into muffin tin (it will be thick, that’s normal!). Bake for 20 minutes.
- While muffins cook, make glaze. In a medium bowl, add softened cream cheese, maple syrup, milk, and vanilla. Use a electric hand mixer to beat until it’s very smooth and creamy.
- Once muffins have cooled, use a small rubber spatula to spread glaze on top. Sprinkle with nuts and cinnamon and devour! Leftover muffins with glaze must be stored in the refrigerator. Unglazed muffins can be stored at room temperature for up to 2 days.
Notes
The only flour that works in this recipe is almond flour. Subbing another flour will not work; it would be an entirely different recipe due to the high fat nature of almond flour and the moisture it provides.
The nutrition facts below has nutrition info for 1 muffin with glaze. Nutrition info for 1 muffin without glaze: Calories: 197, Fat: 7.9g, Sat fat: 1.6g, Sodium: 174.1mg, Carb: 14.6g, Fiber: 2g, Sugar: 8.9g, Protein: 4.6g
