Carrot Cake Inspired Muffins
An easy to follow gluten-free carrot cake inspired muffin recipe that is deliciously made. Enjoy these muffins for breakfast or as a snack.
Ingredients
Wet Ingredients
- 1/2 cup vegan butter
- 1 cup turbinado sugar
- 2 eggs
Dry Ingredients
- 1 1/2 cup gluten-free flour
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Other
- 1 cup grated carrots
- handful walnuts (optional)
Instructions
- Allow the vegan butter to soften.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Cream the butter and the sugar. Then add the eggs one at a time mixing after each one.
- Slowly add the dry ingredients.
- Once mixed well, add in the carrots.
- OPTIONAL: Fold in the walnuts with the spatula.
- Grease the muffin tray or use individual muffin tins.
- Evenly distribute the batter into the muffin tray.
- OPTIONAL: Sprinkle the remaining walnuts on the top of each muffin
- Bake for 25-30 minutes on 350 degrees Fahrenheit. Check with a tooth pick, when the toothpick comes out clean, remove the muffins allow to cool for a few minutes and then carefully transfer to a cooling rack.