Carrot Cake Muffins with Cream Cheese Filling (Gluten Free)
These are the perfect Spring treat that's light, fluffy, and delicious. Gluten free carrot cake muffins are stuffed with a cream cheese filling, then baked to perfection. They are not too sweet and make a perfect breakfast or snack. With 2 whole cups of carrots in each batch, it's also a great way to get those veggies into your kids or picky eaters!
PREP TIME
15 minutes
COOK TIME
28 minutes
INGREDIENTS
15
Serves: 12
Ingredients
- 1.75 cup1.75 cup1.75 cup Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, or any gluten free flour with xanthan gum (can also use regular all-purpose flour)
- 1 cup1 cup1 cup Brown Sugar, packed
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- 0.5 cup0.5 cup0.5 cup Avocado Oil, or any neutral flavored oil
- 0.333 cup0.333 cup0.333 cup Milk, of your choice (I used almond milk)
- 2 whole2 whole2 whole Eggs, can use flax eggs
- 1 tsp1 tsp1 tsp Vanilla Extract
- 2 cups2 cups2 cups Carrots, finely grated
- 1 tsp1 tsp1 tsp Turbinado Sugar, for sprinkling
- 4 oz4 oz4 oz Cream Cheese, Full Fat, 1/2 cup
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract
Cream Cheese Filling
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375 degrees and line a 12-cup muffin tin with muffin liners.
- Add all ingredients for the cream cheese filling in a bowl, and use a hand mixer to mix until smooth and creamy. Place in the fridge while you make the muffin batter.
- In a large mixing bowl, stir together flour, brown sugar, baking soda, sea salt, and cinnamon until combined.
- Add in avocado oil, milk, eggs, and vanilla extract.
- Stir until almost combined, then add grated carrots. Stir until well incorporated. Do not overmix.
- Add 2 tablespoons of the batter to each muffin cup (I used a cookie scoop). Add a spoonful of the cream cheese filling to the center each muffin batter, flattening the top slightly with the back of a spoon.
- Top each muffin cup with another 2 tablespoons of the batter until filled almost to the top and the filling is covered.
- Sprinkle the top with some turbinado sugar, then bake for 24-28 min until a toothpick inserted into the batter part of the muffins comes out mostly clean.
- Let cool, and enjoy!
Notes
- Store in an airtight container or resealable bag in the refrigerator for up to 3-4 days. You can enjoy them cold or warmed up. I personally like to toast these in the toaster oven for a few minutes.
- You can freeze these for up to 3 months. I recommend wrapping each muffin in plastic wrap, then place into a freezer bag or freezer-safe container. Defrost on the counter until they reach room temperature.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Desserts Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 297 |
| Fat: | 11 g |
| Carbohydrates: | 45 g |
| Protein: | 3 g |
| Cholesterol: | 1 g |
| Sodium: | 219 mg |
| Fiber: | 2 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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