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Recipe from Simpler Savory

The recipe

Diabetic Friendly Carrot Cake Muffins

Prep
15 min
Cook
20 min
Total
35 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
210

2× the original author values. Recipe yield: 12 servings.

calories
420

3× the original author values. Recipe yield: 12 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 1/2 cups blanched almond flour — finely ground
  • 1/2 cup granulated erythritol or monk fruit erythritol blend — measures 1:1 like sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg — freshly grated if possible
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon xanthan gum — optional, for improved structure
  • 3 large eggs — room temperature
  • 1/3 cup light olive oil or avocado oil — or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/3 cup Greek yogurt or sour cream — room temperature
  • 1 tablespoon unsweetened applesauce — optional, for extra moisture
  • 1 1/2 cups finely grated carrots — small holes of box grater, lightly packed
  • 1/2 cup chopped walnuts or pecans — optional
  • 2 tablespoons unsweetened shredded coconut — optional
  • 12 paper muffin liners
  • 1 teaspoon neutral oil spray — to mist liners
  • 4 ounces cream cheese — softened
  • 1/4 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist the liners so muffins release cleanly.
  2. In a large bowl, whisk almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and xanthan gum (if using) until evenly combined and free of lumps.
  3. In a separate bowl, whisk eggs until slightly frothy, then whisk in oil, vanilla, Greek yogurt, and applesauce (if using) until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry spots remain; the batter will be thick and spoonable.
  5. Fold in the finely grated carrots and, if using, chopped nuts and shredded coconut until evenly distributed without overmixing.
  6. Divide the batter among the liners, filling each about 3/4 full for domed muffins.
  7. Let the filled pan rest on the counter for 8–10 minutes to allow almond flour to hydrate for rounder tops.
  8. Bake 18–22 minutes, until tops are golden and a tester comes out with a few moist crumbs; centers should spring back to a gentle press.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Beat softened cream cheese with powdered erythritol, vanilla, and lemon juice until smooth and spreadable.
  11. Once muffins are fully cool, spread or pipe frosting over the tops. Refrigerate frosted muffins to help the topping set.
  12. Serve with coffee or yogurt. Store unfrosted muffins airtight at room temperature for 24 hours, then refrigerate up to 5 days; freeze up to 3 months.

Notes

Let muffins cool completely before storing. Keep unfrosted muffins airtight at room temperature for 24 hours, then refrigerate up to 5 days. Frosted muffins should be refrigerated right away. For freezing, wrap each muffin and place in a freezer bag for up to 3 months. Reheat from frozen in the microwave for 20–30 seconds or in a 300°F oven for 8–10 minutes.

Source: https://simplersavory.com/diabetic-friendly-carrot-cake-muffins/