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–+ servings
Carrot Cake Muffins - small batch

Carrot Cake Muffins

This small-batch recipe is the easiest way to get your carrot cake fix. It has simple ingredients that you probably have on hand, plus it's gluten free and easily veganizable. Definitely making it one of my favorite things!
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Prep Time:5 minutes
Cook Time:25 minutes
Course: Dessert, Snack
Keyword: baking, carrot cake, dessert, gluten free, snacks
Servings: 3 cups

Ingredients

  • 140 g oat flour about 1 & 1/4 cup
  • ¼ tsp baking soda
  • Pinch of salt
  • ⅛ tsp each of cinnamon all spice, ginger, clove
  • ⅓ cup greek yogurt coconut yogurt also works
  • ⅓ cup maple syrup
  • ⅓ cup shredded carrot
  • ½ cup almond milk
  • ¼ cup raisins optional

For the icing:

  • 2 tbsp powdered sugar
  • 2 tbsp cream cheese vegan cream cheese will also work

Instructions

  • Preheat your oven to 350F.
  • In a large bowl, whisk together the four, baking soda, spices and salt.
  • In a separate bowl, whisk together the yogurt, maple syrup and almond milk. It won't mix completely, but don't sweat it!
  • Add the dry ingredients in with the wet and mix into a batter. Fold in the shredded carrot and raisins.
  • Pour into three large glass ramekins, or a large muffin tin will also work here!
  • Bake at 350F for 20-25 minutes.
  • While the muffins are baking, cream together the powdered sugar and cream cheese. It will start off clumpy, but soon turn into a nice, thick glaze.
  • Let the muffins cool for 15 minutes, top with the glaze and serve!