Description
Gluten Free Carrot Cake Muffins with Greek Yogurt Frosting– this healthy carrot cake high protein muffin recipe is to die for. Bonus points, cream cheese frosting for carrot cake is even tastier with Greek yogurt!
Scale
Ingredients
For carrot cake muffins
- ½ cup avocado oil (or melted coconut)
- 3 large eggs
- 2 large extra ripe bananas, mashed
- 1 ¼ cup plain full fat Greek yogurt
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup gluten free all purpose flour
- 1 cup almond flour
- 2 cups finely shredded carrots
- 1 cup raisins
For cream cheese frosting
- 4 ounces cream cheese, softened
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
Instructions
- Preheat oven to 375 degrees F. Line muffin muffin tins with liners or coat liberally with cooking spray.
- In a large bowl, mix together avocado oil, eggs, bananas, yogurt and vanilla extract until fully combined.
- Stir in cinnamon, nutmeg, allspice, cloves, baking powder, baking soda and salt; add gluten free flour and almond flour and stir until fully combined.
- Fold in carrots and raisins.
- Pour carrot cake muffin batter into muffin cups and bake for 22-25 minutes; allow to cool completely before frosting with cream cheese.
- To make cream cheese Greek yogurt frosting, in a small bowl mix together cream cheese, greek yogurt and maple syrup.
Notes
Nutrition information is based on carrot cake muffins topped with Greek yogurt frosting.
- Category: Bakery
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 247
- Sugar: 11g
- Sodium: 93mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 44mg
Keywords: gluten free carrot cake muffins, Greek yogurt frosting