Gluten Free Carrot Cake Muffins

These gluten free carrot cake muffins make a healthy and moist treat! Naturally sweetened with applesauce, maple syrup, and a bit of brown sugar. Then, topped with a simple cream cheese frosting. It's hard to go wrong!

Prep:
15
minutes
Cook:
20
minutes
TOtal:
45
minutes

Ingredients

  • 1/2 c. unsweetened applesauce
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 2 eggs
  • 1/4 c. milk
  • 1 tsp. vanilla
  • 2 medium carrots, finely grated (about 1 cup)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 c. gluten free flour blend (I used 1 c. oat, 1/2 c. almond, 1/2 c. tapioca)

Cream Cheese Icing

  • 4 oz. light cream cheese, softened
  • 1 Tbsp. cream or milk
  • 1/4 c. powdered sugar
  • Optional: Fold in 1 c. whipped topping

Instructions

  1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk the applesauce, brown sugar, maple syrup, eggs, milk, and vanilla. Then, whisk in the carrots, cinnamon, nutmeg, ginger, baking powder, baking soda, and gluten free flour blend.
  2. Bake for 16-20 minutes, until an inserted toothpick comes out clean.
  3. In a medium mixing bowl, beat the cream cheese until smooth. Next, beat in the cream/milk and powdered sugar. Spread over the cooled muffins. If desired, top with toasted coconut or chopped pecans.