Gluten Free Carrot Cake Muffins

Jump to Recipe || Print Recipe

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:

Ragi Blueberry Muffins

Orange Muffins

Pumpkin Seed Muffins

Morning Glory Muffins

Eggless Blueberry Muffins

*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!!

4.75 from 4 votes
Carrot Cake Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Very healthy and tasty carrot cake muffins made with nutritious buckwheat flour and topped with light cream cheese frosting.

Course: Breakfast, Dessert, Snack
Cuisine: American, Fusion
Servings: 12 Muffins
Author: Sapana Behl
Ingredients
  • 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
For frosting
  • 1 1/2 cups cream cheese or heavy cream
  • 1 tablespoon honey
  • a pinch ground cinnamon
Instructions
  1. Preheat oven to 180°F and grease a 12 hole muffin with some butter or oil.

  2. In a mixing bowl add yoghurt, milk and maple syrup. Whisk to combine.

  3. Stir in carrots, cinnamon, baking powder, rice flour and buckwheat flour.

  4. Gently fold in all the ingredients to combine. Divide the batter into the prepared muffin pan holes.

  5. Bake in preheated oven for about 25 to 30 minutes or until a toothpick inserted in centre of the muffin comes out clean.

  6. Remove from oven and let the muffins cool completely.

Make Frosting
  1. In a mixing bowl with electric or hand mixer beat the cream cheese until light and fluffy. 

  2. Add honey and cinnamon and beat again for a minute.

  3. Spread the frosting on top of muffins. Serve and enjoy.

Recipe Notes

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.

Enjoy!!

Pin it for Later

BMLogo

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

Best Regards,
Sapana Behl

23 comments on “Gluten Free Carrot Cake Muffins”

  1. Wow Sapana, I have all the ingredients and is something I can bake right away!..awesome clicks and no wonder the girls were in a hurry, must have tasted out of the world!

  2. Carrot cake or muffins are always my favorite! The ingredients sound really healthy and I am sure these muffins can be enjoyed guilf free…

  3. Avin says:

    Was looking for. Something like this, going to be trying this soon. Love the pics

  4. Wow, such a healthy carrot muffins, simply inviting and super spongy they looks. Am in love with this gluten free muffins.

  5. Carrot and creamcheese are my go to fav.. The mild sweetness from the carrot makes it a yumy bake..

  6. Wow! What a clean baking. Yoghurt and milk is extra plus. Your kids are lucky Sapana.

  7. I love the addition of buckwheat and rice flour for making the muffin. Any thing with carrots and I love it. The pictures are fab sapna.

  8. Sonal says:

    Absolutely loved the recipe. So glad to know that it’s kids tested. I have always wondered how Buckwheat would taste in bakes. Good to have a tested recipe!

  9. Jayashree says:

    Gluten free baking is something I am yet to experiment with. What differences do you find between this and using regular flour?

    1. These were very light and more healthy, I guess.

  10. Jayashree says:

    Lovely combination of carrot and cream cheese. Nice pics…Sapana

  11. Sandhiya says:

    I have a pack of buckwheat flour for almost 2 months without even opening, this muffin sounds so apt to give a try!!! Lovely clicks and all the whole ingredient list sounds so healthy & tasty. Perfectly done, Sapana

  12. harini says:

    I love carrot muffins and I am always looking for different versions. This gluten free version sounds just as delicious.

  13. Lathiya says:

    Muffins looks awesome..I can see why it got finished within an hour …never used rice flour for baking.. that’s interesting

  14. I love the way you have taken pics on the muffin tray… and yumm carrot cake with cream cheese frosting, perfect

  15. Vaishali says:

    You have great models to showcase these delicious muffins . They look lovely and paired with cream cheese , must be delicious .

  16. Wow i love a good carrot cake and this sounds absolutely delicious and being gluten free is a huge plus. 🙂

  17. I’m sure these muffins would have tasted awesome, otherwise kids run away from other flours,especially my kids. Would certainly try these to see my kids reaction.

  18. I love baking with buckwheat! It gives such a lovely light texture!! These muffins look super inviting I love love those clicks!!

  19. Jagruti says:

    Such a delicious and tempting cakes Sapana! Glad your kids enjoyed them

  20. Wow Sapana muffins using buckwheat and rice flour..and no sugar….amazing. They sure look tempting.

  21. Bhawana Singh says:

    Really looking yummy and with buckwheat it is super healthy too for kids and adults. Loved the icing decoration too.

  22. Sapana, this is such a great gluten free muffin recipe that many would appreciate. Love baking with whole grains and I am yet to try buckwheat flour. I am bookmarking this to try soon.

Leave a Reply

Your email address will not be published. Required fields are marked *