Gluten Free Carrot Cake Muffins
Very healthy and tasty gluten-free carrot cake muffins made with nutritious buckwheat flour and topped with light cream cheese frosting.
These gluten-free muffins are eggless, butterless and seriously addictive and amazingly delicious. They are very light and taste so nice with the cream cheese frosting. My all muffins were gone within the next hour of prepping and I have been asked to make them again real soon.
I used milk and yoghurt as wet ingredients in the muffins but if you are looking for vegan options then simply replace it with non-dairy milk.
My girls went crazy for these muffins and won’t let me take the pictures. As you can see them hovering in the pictures, they were eagerly waiting for me to take pics so can finish soon.
Here are some more muffin recipe to try:
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Very healthy and tasty carrot cake muffins made with nutritious buckwheat flour and topped with light cream cheese frosting.
- 1 cup buckwheat flour
- 1/2 cup rice flour
- 2 cups carrots, grated
- 1 cup yogurt
- 1/2 cup whole milk
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 1 1/2 cups cream cheese or heavy cream
- 1 tablespoon honey
- a pinch ground cinnamon
Preheat oven to 180°F and grease a 12 hole muffin with some butter or oil.
In a mixing bowl add yoghurt, milk and maple syrup. Whisk to combine.
Stir in carrots, cinnamon, baking powder, rice flour and buckwheat flour.
Gently fold in all the ingredients to combine. Divide the batter into the prepared muffin pan holes.
Bake in preheated oven for about 25 to 30 minutes or until a toothpick inserted in centre of the muffin comes out clean.
Remove from oven and let the muffins cool completely.
In a mixing bowl with electric or hand mixer beat the cream cheese until light and fluffy.
Add honey and cinnamon and beat again for a minute.
Spread the frosting on top of muffins. Serve and enjoy.
To make the muffins vegan you may use non-dairy milk and yoghurt. Leftovers can be stored at room temperature for three days and in the refrigerator for a week.
Decorate with cream cheese and serve.
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This is my post on the theme “Gluten-Free Desserts”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85