Carrot Cake Muffins

Makes 12 servings | Gluten free 


Step 1

2 c almond flour
½ c vanilla protein powder
1 ½ tsp cinnamon
¼ tsp nutmeg
½ tsp ginger
1 tsp baking soda
½ tsp salt

Step 2

1/3 c coconut oil
4 eggs
2 Tbsp maple syrup
1 tsp vanilla

Step 3

1 c shredded carrots
¼ c raisins (optional)
¼ c walnuts (optional)

Step 4

4 oz full-fat cream cheese
2 Tbsp maple syrup
1 tsp vanilla
milk to thin if necessary


  1. Preheat oven to 350º. Mix ingredients from step 1 in a large bowl, do not overmix.
  2. Add the ingredients from step 2to the dry ingredients.
  3. Gently fold in carrots, raisins and walnuts. Grease muffin tins with coconut oil. Fill muffin tins 2/3 full. Bake for 15-20 minutes or until tops are browned.
  4. Mix ingredients from step 4 in a bowl and blend with a hand mixer until smooth. Top each muffin with the frosting and sprinkle with crushed walnuts. 
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