Flourless Carrot Cake Muffins that are both healthy and indulgent! Subtly spiced and sweetened muffins are topped with a lightened-up cream cheese frosting in a delicious gluten-free treat that’s sure to please.
Frosting these flourless carrot cake muffins made me think of the cake tastings we did when we were looking for someone to make our wedding cake. Not sure why, but possibly because it was the last time I had anything with frosting on it.
In any case, it was a pretty bitter sweet memory because it was the last thing we were able to plan for our wedding, and that was almost 2 months ago. After that, lockdown went into place and planning became a lot more difficult, if not impossible.
Actually, even figuring out if we’ll still be able to have our wedding is kind of tricky. It’s not until September, but right now everything is at a standstill and we have no idea when this lockdown will be lifted.
That and we have a lot of people who’ll have to travel, and I’m not sure that anyone is going to be super eager to hop on an airplane after all the fear surrounding travel.
So that’s where we’re at right now – trying to stay positive but also exploring other options like just having a tiny ceremony and then a bigger reception some time in the future when things have settled. Who knows. Only time will tell.
But enough about that. Let’s talk flourless carrot cake muffins since I’m sure that’s why you’re all here.
How To Make Flourless Carrot Cake Muffins
Blender Method
- The blender method works best if you have a high-speed blender like a Vitamix since a less powerful blender will most likely bog down under the ingredient load and be super annoying to work with.
- It really helps to start by processing the oats until they’re ground down into the consistency of a fine flour. This ensures a smoother muffin that will cook evenly.
- After you grind the oats, take the blender jar and give it a few shakes to make sure the oat flour isn’t packed too tightly under/around the blades – this helps the rest of the ingredients blend more smoothly and prevents the blender from bogging down.
- Make sure to scrape down the sides/corners of your blender and process one more time before adding the carrots and raisins.
- DO NOT PROCESS the carrots or add-ins! You can add them straight to the blender bowl and use a spatula to mix them in, or you can transfer the batter to a large bowl and add the remaining ingredients there. It really depends on the size/shape of your blender.
Mixing Bowl Method
- You’ll have to replace the oats with a pre-ground or store-bought oat flour. This recipe calls for 2 cups of oats which translates to 1 1/2 cups of oat flour – 160 grams in each case.
- If you want to make your own oat flour, add 2 cups of oats (160 g) to any blender and process on high until the oats get ground down to a fine flour consistency. You can even do this in something like a NutriBullet… just in smaller batches.
- Add the carrots and add-ins after everything else has been mixed together and a batter forms and give them a good mix to make sure they’re evenly distributed in the batter.
Both Methods
- Shred your carrots before you add the wet ingredients. This is so that you don’t have to do it while the batter is just sitting around and letting the leavening agents react. You’ll get fluffier, dome-ier muffins this way.
- I used coconut palm sugar for my sweetener, but you can replace that with brown or cane sugar as well. Maple syrup will also work, but it will change the consistency of the muffins a little bit.
- When measuring, don’t pack the shredded carrots too tightly. Just sprinkle the shreds into your measuring cups until they are full and heaping a little bit. 2 medium-sized carrots are all you need.
- Add-ins are completely optional. I know people are pretty particular about how they like their carrot cake, so feel free to toss in 1/2 – 1 cup of nuts, raisins, a combination of both, or nothing at all. I actually found that raisins were a really nice touch, but I know those guys can be super polarizing so feel free to leave them out.
- I really recommend either using parchment paper liners or greasing your muffin cavities well. These muffins will probably stick to paper liners.
- Let the muffins cool completely before frosting them. If they’re still warm, the frosting will get runnier and could potentially slip right off. Also, you don’t have to get fancy with the frosting – I just took a knife and smeared it on top.
- This part is totally optional, but I toasted some shredded coconut and sprinkled it on top of the frosting. It didn’t add much to the taste, but it was pretty to look at.
Okay, But What Are They Like?
Like a little palm-sized slice of carrot cake.
The muffins themselves are slightly spiced and not overly sweet. They’re on the denser side, but still really tender and moist. They’re pretty healthy little guys and make great snack or breakfast muffins. I found that I liked these better on day 2+ because the flavours had a chance to “marinate” and intensify, but they’re great straight out of the oven too.
What really takes these little muffins to the next level is the cream cheese frosting. Not only does it add a little bit of extra sweetness and moisture, but it creates that delicious spicy/tangy combo that’s so great about carrot cake. It makes them feel so much more indulgent while still staying on the healthier side.
These muffins are also gluten-free (as long as you use certified gluten-free oats) and can easily be made nut-free by replacing the almond butter with soy nut butter and the almond milk with another non-dairy milk like rice or soy. You can also make them vegan by replacing the eggs with a banana, but some of the flavour will come through.
Happy eating!
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Print
flourless carrot cake muffins
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
For the muffins:
- 2 cups (160 g) oats, gluten-free if needed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (120 ml) unsweetened almond milk
- 1/4 cup (64 g) almond butter
- 1/2 cup (100 g) coconut palm sugar*
- 2 tsp (10 ml) vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 slightly heaping cup (120 g) shredded carrots
- Optional: 1/2 cup (80 g) raisins or nuts
For the cream cheese frosting:
- 4 oz. light cream cheese
- 1/4 cup (30 g) icing sugar
- 1/2 tsp vanilla extract
Instructions
Make the muffins:
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them with oil. Set aside.
- Add the oats, baking powder, baking soda, and salt to a high-speed blender and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.**
- Add all of the remaining ingredients except for the carrots and add-ins, and process on high until the batter becomes smooth and creamy, about 20 seconds. Periodically stop and scrape down the sides/corners of your blender as necessary. Finally, use a spatula to mix in the carrots and add-ins by hand.
- Pour the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Bake for 25 – 30 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Make the frosting:
- Add the cream cheese, sugar, and vanilla to a medium-sized bowl or the bowl of a stand mixer and, using your stand or hand mixer, beat on high until all the ingredients are well combined and slightly whipped.
- When the muffins are cool, use a knife to spread the frosting on top of them. I recommend only frosting the muffins you plan to consume right away. Otherwise, store the frosting separately in a covered container in the fridge until you need to frost another muffin.
Notes
* You can also use brown sugar or cane sugar.
** Alternatively, you can replace the oats with 1 1/2 cups (160 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add all the remaining ingredients except for the carrots and add-ins and mix until a smooth batter forms. Finally, fold in the carrots and add-ins.
To make these gluten-free, be sure to use certified gluten-free oats.
To make these nut-free, replace the almond butter with soy nut butter and the almond milk with another non-dairy milk like rice or soy.
To make these vegan, replace the eggs with one banana. The flavour will come through a little bit though.
Nutritional information is calculated with cream cheese frosting but without any add-ins.
- Prep Time: 10 mins
- Cook Time: 30 mins
Looking for more healthy muffin recipes? Try one of these!
Easy Morning Glory Muffins
Healthy Banana Nut Muffins
Easy Vegan Chocolate Muffins
Banana Oat Greek Yogurt Muffins
Chocolate Chip Oatmeal Cookie Muffins
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I really like the idea of using oats instead of flour here, and the texture you described as dense but still moist sounds perfect for a carrot cake style muffin. The tip about them tasting even better on day two after the flavors marinate is helpful because I usually bake snacks ahead for the week. I also appreciate the suggestion to swap almond butter and milk to make them nut-free.
I really like the idea of using oats instead of flour here, and the texture you described as dense but still moist sounds perfect for a carrot cake style muffin. The tip about them tasting even better on day two after the flavors “marinate” is helpful because I usually bake snacks ahead for the week. I also appreciate the suggestion to swap almond butter and milk to make them nut-free. I found this while browsing recipes on PromptGather and I’m definitely adding it to my weekend baking list.
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These look absolutely delicious! I love that you made them flourless but still kept that indulgent feel with the cream cheese frosting. The subtle spicing sounds perfect – I’m always worried gluten-free baked goods will taste dry or bland, but your muffins seem to strike that balance really well. Also, that wedding cake memory is so sweet (pun intended)! I’ll definitely be trying this recipe for my next batch of muffins.
These look amazing! I’ve been trying to find gluten-free baking recipes that don’t taste like cardboard, and the fact that you combined the healthier aspect with actual indulgence is exactly what I needed to hear. The cream cheese frosting detail really caught my attention too—I always worry that “lightened-up” versions of frosting end up being disappointing, but yours sounds like it actually delivers on flavor. Can’t wait to try these, especially since I love the carrot cake flavor profile!
Just tried these flourless carrot cake muffins and they’re absolutely delicious! The texture is so moist and the cinnamon flavor comes through perfectly. What I love most is how simple the ingredients are – perfect for anyone avoiding gluten.
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These turned out so moist! I was skeptical about the flourless approach but the texture is actually better than traditional muffins – they’re dense and satisfying without being dry. I added a bit more cinnamon than called for and swapped the oil for applesauce (the flourless approach). Perfect for a healthier snack that doesn’t taste “healthy. ” My kids loved them too!
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These flourless carrot cake muffins look absolutely delicious! I love that they’re gluten-free and still sound so moist and flavorful. Saving this recipe for sure—my family will be thrilled. On a different note, I’ve been exploring creative tools lately and recently discovered Blinkly AI for image and video creation. It’s been really helpful for turning my ideas into visual content quickly. Anyone else here balancing healthy baking hobbies with creative projects? What tools do you use for your creative endeavors?
These flourless carrot cake muffins look absolutely delicious and perfect for anyone looking for a healthier alternative! I love that they’re gluten-free while still maintaining that moist, flavorful texture we all crave in a good carrot cake.
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Sorry to hear about the wedding planning stress, but these muffins look amazing! Love that they’re flourless. For another fun distraction, check out titan fishing updates
These flourless carrot cake muffins look absolutely delicious! I love how they are both healthy and indulgent with the cream cheese frosting. The fact that they are gluten-free and can be made nut-free makes them perfect for so many people. Great recipe!
These flourless carrot cake muffins look so moist! I love the lightened-up cream cheese frosting. Your wedding cake story was a sweet touch. Can’t wait to try!
These muffins look absolutely divine! I love how you’ve balanced healthy and indulgent in one recipe. The personal story about wedding planning adds such a heartfelt touch—it’s a reminder of how food connects us to memories. As someone who appreciates creative, wholesome recipes (I run a project at artiflux.pro focused on innovative wellness solutions), I’m excited to try this gluten-free treat. The lightened-up cream cheese frosting sounds like the perfect finishing touch!
Just tried making these flourless carrot cake muffins and they turned out amazing! So moist and the perfect healthier alternative. I love how simple the ingredients are. Speaking of bringing people together, I’ve been looking for fun ways to break the ice at our team meetings lately. Stumbled upon this great resource with over 50 icebreaker games and team activities – really helpful for making meetings more engaging and getting people to open up. Anyone have a favorite icebreaker game that works well with smaller groups? Also curious if anyone has tried adding walnuts to these muffins like I did!
I love that frosting these brought back memories of your wedding cake tastings – there’s something about smoothing cream cheese frosting that makes any kitchen task feel a bit more celebratory. It’s impressive that you’ve managed to create a flourless muffin that still looks so moist and satisfying without the gluten.
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I love that these are made with blended oats instead of regular flour — I’ve been trying to bake more gluten-free treats and this seems so much easier than buying specialty flours. I actually have a bag of carrots I need to use up, so I’m definitely giving these a try this weekend!
I love that these are flourless and made in the blender — anything that means fewer dishes is a win in my kitchen. I tried a similar carrot muffin with maple syrup before and the texture was surprisingly soft, so I’m excited to see how the oats work here. I might add a handful of walnuts next time because I can’t resist a little crunch.
What a mouthwatering Flourless Carrot Cake Muffins recipe! The combination of flavors sounds perfect. Already added the ingredients to my shopping list.
Flourless carrot cake muffins are a great healthy alternative! Love how simple this recipe is.
These flourless carrot cake muffins are such a creative healthy treat! Love the idea of guilt-free baking.
What a fantastic recipe! I’m always on the lookout for healthier muffin options that still taste great. The cream cheese frosting sounds like the perfect complement to the spiced carrot cake.
These Flourless Carrot Cake Muffins sound absolutely delightful! I love how you’ve managed to create a treat that’s both healthy and indulgent. The use of subtle spices must add such a warm flavor, and I can only imagine how delicious the lightened-up cream cheese frosting is on top. It’s great to see gluten-free options that don’t compromise on taste! I appreciate that you’ve shared a recipe that allows us to enjoy a classic dessert while still being mindful of our health. If you’re interested in exploring more healthy recipes or related cooking tips, you might find some great content at RemoveVideo. Thank you for sharing this lovely recipe; I can’t wait to try these muffins out!
Flourless carrot cake muffins are such a creative healthy treat! Love that they are gluten-free too. Definitely adding this to my baking list!
These flourless carrot cake muffins sound amazing! I love that they’re both healthy and indulgent. The lightened-up cream cheese frosting is a great idea for a guilt-free treat. Can’t wait to try making them!
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These flourless carrot cake muffins look absolutely delicious! I love how they’re gluten-free but still moist and tender. The cream cheese frosting sounds like the perfect finishing touch. Can’t wait to try making these for a healthy weekend treat!
These muffins were the perfect treat to have while taking a break from a game of Pasjans Pająk. The cream cheese frosting is fantastic!
These flourless carrot cake muffins look absolutely delicious! I love that they’re gluten-free and use natural sweeteners — perfect for anyone looking for healthier baking options. The addition of cinnamon and nutmeg gives such cozy flavor. I can imagine these would be amazing with a cup of tea on a lazy weekend morning.
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These Flourless Carrot Cake Muffins look absolutely delicious! They combine the natural sweetness of carrots with a soft, moist texture, making them a great healthy snack. Plus, they’re flourless, so they’re a perfect option for anyone avoiding gluten. Definitely a must-try for anyone looking for a healthier treat that still satisfies your sweet tooth!
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These flourless carrot cake muffins look amazing! Love the healthy twist on a classic flavor. Perfect for a guilt-free breakfast or snack!