Cooked - Gluten-free Carrot Cake Muffins With Cream Cheese Filling

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Home Pricing Community My Recipes

Gluten-free Carrot Cake Muffins With Cream Cheese Filling

12.0

1¾ cup gluten free all-purpose flour (or regular AP flour)

1 cup brown sugar (packed)

1 tsp baking soda

½ tsp sea salt

½ tsp ground cinnamon

½ cup avocado oil (or any neutral flavored oil)

⅓ cup milk (of your choice)

2 whole eggs (can use flax eggs)

1 tsp vanilla extract

2 cups carrots (finely grated)

1 tsp turbinado sugar (for sprinkling)

Cream cheese filling

4 oz cream cheese (½ cup)

2 tbsp granulated sugar

1 tsp vanilla extract

Preheat the oven to 375 degrees and line a 12-cup muffin tin with parchment muffin liners.
Add all ingredients for the cream cheese filling in a bowl, and use a hand mixer to mix until smooth and creamy. Place in the fridge while you make the muffin batter.
In a large mixing bowl, stir together flour, brown sugar, baking soda, sea salt, and cinnamon until combined.
Add in avocado oil, milk, eggs, and vanilla extract. Stir until almost combined.
Fold in grated carrots. Do not overmix.
Add 2 tablespoons of the batter to each muffin cup, then add a spoonful of the cream cheese filling to the center of each muffin batter, flattening the top slightly with the back of a spoon.
Top each muffin cup with another 2 tablespoons of the batter until filled almost to the top and the filling is covered. Sprinkle the top with some turbinado sugar.
Bake for 24-28 min until a toothpick inserted into the batter part of the muffins comes out mostly clean. Let cool, and enjoy!

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 10 weeks ago

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