These carrot cake muffins are a delicious and gluten free dessert made with grated carrots, almond flour, and naturally sweetened. They are easy to make, moist, and have a cream cheese frosting.
Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill with muffin tins and set aside.
In a large mixing bowl, mix together your dry ingredients and mix well. Next, add your wet ingredients, except for your carrots and walnuts, and mix until combined. Fold through your carrots and walnuts.
Distribute the batter amongst the 12 muffin tins. Bake for 20-22 minutes or until a skewer comes out mostly clean.
Remove from the oven and allow to cool in the pan completely, before frosting.
To make the frosting, beat together the cream cheese, yogurt and maple syryp until fluffy.
Notes
Recipe barely adapted from here.TO STORE: Carrot muffins should always be stored in the refrigerator, to ensure they don't spoil. Keep them covered and they will keep well for up to 1 week.TO FREEZE: Place muffins in a ziplock bag and store in the freezer for up to 6 months.