In Blog, Recipes

Grain Free Carrot Cake Muffins

I love muffins.  If you have looked through my website you will see all kinds of muffins with my newest recipes all being grain free.  This recipe is actually an old one that I just switched out the regular flour for almond flour and they came out perfect.  When using almond flour, baked products tend to come out moist and since we want carrot cake to be moist this is a perfect recipe.  The pineapple adds sweetness without overwhelming the flavor of the carrots.  I used a touch of stevia but you could use honey or make them without any sweetener for a savory snack.

For a dessert, you may want to add a topping.  The choices are endless but if you are following a dairy free or vegan diet you will want to make sure it doesn’t include the traditional cream cheese.  I have included an example of a dairy free and regular cream cheese alternative for you in the recipe.

I’m excited to share them with you as they will make a great everyday snack, addition to a meal or dress them up with some frosting for a decadent dessert.  For those clients following a Lifestyle Diet Plan these fit in perfectly.

Grain Free Carrot Cake Muffins

1 1/2 cups almond flour
2 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. stevia or 2 T honey
1 cup carrots, grated
1/2 cup unsweetened applesauce
1/2 cup egg whites
1 cup pineapple, cut into small pieces

1. Preheat oven to 350 and grease a 12 cup muffin tin.
2. In a large mixing bowl, combine flour, baking soda, spices and stevia. Set aside.
3. In a medium mixing bowl, combine carrots, applesauce, egg whites and pineapple.
4. Stir wet ingredients into dry until combined.
5. Place equal amounts into muffin cups and bake for 30 minutes.
6. Remove to cool and freeze for later use. Frost if desired as a dessert.

Servings: 12
Calories: 97
Fat: 8 g
Carbs: 9 g
Fiber: 2 g
Protein: 4 g


Optional Frosting:

grain free carrot cake muffins

Regular Cream Cheese Frosting:

4 oz cream cheese, softened
1/4 cup butter, softened
1 tablespoon honey
1 tablespoon unsweetened almond milk
1/3 cup powdered sugar
1 teaspoon vanilla

Cream all ingredients together on high speed mixer until smooth and creamy. Frost cooled muffins and serve immediately or refrigerate.

Vegan Frosting Option:

5 cups powdered sugar – more to taste
1½ cups vegan butter/margarine
3 T almond milk
1 T apple cider vinegar
1 T vanilla extract
1 tsp. lemon juice
⅛ tsp. of salt

Place all ingredients in high speed mixer until smooth and creamy. Frost cooled muffins and serve immediately or refrigerate.

No matter how you serve them this one is sure to be a staple in your clean kitchen!

Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!

Visit BodyDesigns Two Week Detox Plan or BodyDesignsbyMary for more information.

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