These Carrot Cake Muffins are definite crowd-pleasers! To the point that people are shocked these could be gluten AND grain free. They are super easy to make and in just one bowl people! Spiced with a gentle touch of warming spices like ginger and cinnamon. Topped with an easy peasy coconut butter glaze that’ll make these look extra classy. If you don’t like coconut flavor you can skip the glaze and go enjoy these naked!
Carrot Cake Muffins with Easy Glaze
These healthy carrot cake muffins are paleo, gluten/grain free and dairy free. But taste anything but! Topped with an easy coconut butter glaze.
paleo, gluten free, grain free, dairy free
- 3 eggs
- 1 cup shredded carrots
- 3/4 cup coconut sugar
- 1/2 cup vanilla or plain yogurt
- 1/4 cup coconut oil melted and cooled
- 1 1/4 cup almond flour
- 1/2 cup tapioca flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp dried ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
Easy Coconut Butter Glaze
- 4 tbsp coconut butter melted and cooled slightly
- 2-3 tbsp non-dairy milk of choice
- 1-2 tsp maple syrup or honey
Preheat oven to 350 and prepare muffin tin by either greasing muffin cups or using muffin liners (I prefer the latter with compostable liners)
In a large bowl whisk together all the wet ingredients until light, fluffy, and well combined
Add the dry ingredients to the bowl and until again until just fully incorporated
Evenly distribute the batter into the muffin cups and bake in preheated oven for about 28 minutes testing for doneness with a toothpick.
If making the coconut butter glaze, mix all ingredients together in a small bowl starting with 2 tablespoons of the milk of your choosing. Adding a few splashes more milk at a time and mixing in between additions until the glaze that is not thick and not runny. Dip the muffin tops into the glaze before serving!
I used honey for the glaze to ensure the color remained as white as possible. Although I prefer the flavor of maple syrup I am certain it would alter the color.
These can be kept, glazed, at room temperature for about a day. These are also great stored in the freezer, but I recommend you keep the glaze until you are ready to enjoy them!
If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna so I can behold your healthy baked beauties!
I’ve been so excited to find your site with so many healthy, dairy- and refined-sugar-free options! What do you recommend as a substitute for the yogurt? Silk makes a pretty good unsweetened almond milk yogurt, but I’ve never baked with it.
Hi Abi! And I can’t wait for you to try some of my recipes! I haven’t tried the Silk brand, but I’m sure it will be fine for baking. I have enjoyed Siggi’s Dairy Free yogurt and cocoyo coconut yogurt is great if it’s sold in your area. Please let me know what you end up using and how it turns out! ❤️