Gluten-free Carrot Muffins

Gluten-free Carrot Muffins

Reculture Life

Carrot Muffins

No refined sugar, low-carb, boosted with protein, and healthy fats

 

Ingredients – 6 muffins or 1 small loaf (6 x 3 inches)

Wet Ingredients :

  1. ½ mashed banana (~60g)
  2. 1 egg
  3. 2 tbsp maple syrup (~25g)
  4. ½ tsp Kahlúa (optional)
  5. ½ tsp vanilla extract
  6. 2 tbsp + 1 tsp light olive oil (~35g)

Mix-ins :

  1. ½ cup grated carrot (~50g)
  2. ½ cup toasted, chopped walnuts (~50g)

Dry Ingredients :

  1. 25g almond flour
  2. 20g almond meal
  3. 58g gluten-free flour or oat flour
  4. ¼ tsp baking soda, baking powder, and salt
  5. A pinch of cinnamon, cloves, nutmeg, & ginger (spices optional but recommended)

Method to Bake

Preheat : Preheat your oven to 175°C (350°F). Line 6 muffin cups or lightly grease a small loaf pan (6 x 3 inches).

Mix Wet Ingredients : In a medium bowl, mash the banana. Then whisk in the egg, maple syrup, Kahlúa, vanilla extract, and olive oil until smooth.

Add Mix-ins : Fold in the grated carrot and chopped walnuts.

Mix Dry Ingredients : In another bowl, whisk together the almond flour, almond meal, GF/oat flour, baking soda, baking powder, salt, and spices.

Combine : Add the dry ingredients to the wet mixture. Stir gently until just combined & avoid overmixing.

Bake (for muffins) : Divide the batter evenly into 6 muffin cups and bake 25–30 minutes.

Bake (for loaf) : Pour into the prepared loaf pan, smooth the top, and bake 25–30 minutes, or until a toothpick comes out clean.

Cool : Let cool in the pan/tray for 10 minutes, then transfer to a wire rack to cool completely.

Cottage Cheese Lemon Frosting

Ingredients :

  1. 1 cup cottage cheese (strained for creaminess)
  2. 2–3 tbsp Greek yogurt (optional, for smoother texture)
  3. 2–3 tbsp maple syrup or honey (adjust to taste)
  4. 1 tsp vanilla extract
  5. 1 tsp fresh lemon zest (or more to taste)

Method :

  1. Blend cottage cheese (and yogurt if using) until smooth.
  2. Add maple syrup/honey, vanilla, and lemon zest. Blend again until fully combined.
  3. Chill for at least 30 minutes before spreading on your carrot cake.