Gluten free carrot cake muffins are the most delicious way to welcome all this sunshine and warmer weather. These are another great way to hide some veggies in your kiddos’ snacks. Especially with the icing on top adding a hint of sweetness. It keeps you coming back bite after bite.
Springtime means opening all the doors and windows and soaking in all the sunshine. It brings such a warming, happy mood. These gluten free carrot cake muffins are so good and bring all the good vibes to your kitchen. Nothing better than sneaking in some veggies into your child’s diet while they believe they are getting a treat!
As my kids grow and develop more independent thoughts, it’s hard to get them to eat the nutritious foods we put before them. Especially when the cabinet is full of the snacks they like to tie them over in between meals. I tried these muffins with the kids first because they are the ultimate taste testers. When they loved them, I knew I had hit the jackpot! Delicious muffins filled with veggies and wholesome ingredients.
I choose to home make many of my kids snacks like this because I like knowing what is going into the foods they eat. As they grow up, I pray that they enjoy being in the kitchen with me and creating all these yummy treats with me.
Time goes way too fast as it is but if we can slow down and create these treats while making memories, I want them to carry those with them forever.
This time of year is such a beautiful time for starting anew and trying new things and being creative. I encourage you to give it a try with your family. Let me know how it goes when they taste the muffins.
Carrot Cake Muffins
Ingredients
Muffins
- 1 cup Carrot finely shredded
- 3 Eggs
- ¼ cup Plain Greek Yogurt
- 1 cup Truvia or your sweetener of choice
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Nutmeg
Icing (optional)
- 1 tbsp Maple Syrup
- 1 tbsp Almond Milk
- 1 cup Powdered Truvia or your powdered sweetener of choice
Instructions
Muffins
- Preheat oven to 350°
- In a large bowl, mix together shredded carrots, eggs, yogurt, truvia, and vanilla extract.
- On top of wet mixture, add almond flour, flaxseed, protein, baking powder, cinnamon, and nutmeg. Stir until combined.
- Prep muffin tin with paper cups or nonstick spray.
- Scoop batter evenly into each muffin cup.
- Bake at 350° for 20-25 minutes.
Icing
- In a small bowl, mix together all icing ingredients and add powdered sugar until desired consistency is reached. Ice muffins when they are cool to the touch.
