Carrot Muffins with Cream Cheese (Almond & Oat Flour)
If you’re looking for moist, fluffy, and naturally gluten-free carrot muffins, these Carrot Muffins with a Cream Cheese filling are a must-try! Made with almond and oat flour, packed with warm spices, shredded carrots, and a creamy, tangy cream cheese that makes them extra indulgent.
Perfect for breakfast, snacking, or dessert, these muffins are wholesome, fiber-rich, naturally sweetened, and easy to make!

Why You’ll Love This Recipe
Gluten-Free & Nutrient-Dense: Made with almond & oat flour for a healthy, fluffy texture.
Moist & Naturally Sweetened: Uses honey or maple syrup instead of refined sugar.
Protein & Fiber-Rich: A healthy mix of carrots, nuts, and whole grains.
Easy & Make-Ahead Friendly: Stays fresh for days & freezes well.
Cream Cheese Filling! Adds a delicious cheesecake-like twist.
Pro Tips for the Best Carrot Muffins
Use Freshly Grated Carrots: Pre-shredded ones are too dry—grate them fresh for the best moisture.
Don’t Overmix: Mix until combined to keep muffins light and fluffy.
For Extra Moisture: Add 2 tablespoons of applesauce or Greek yogurt.
Make Them Dairy-Free: Use vegan cream cheese
For a Crunchy Top: Sprinkle with chopped walnuts or coconut sugar before baking.
Serving Suggestions
With a Drizzle of Honey: For extra natural sweetness.
With Greek Yogurt & Cinnamon: A high-protein breakfast.
With a Cup of Coffee or Tea: A cozy afternoon treat.
With a Dusting of Powdered Sugar: For a bakery-style finish.
Storing & Freezing
Storing:
- Room Temp: Store in an airtight container for 2 days.
- Refrigerator: Keeps fresh for up to 5 days.
Freezing:
- Place muffins in a freezer-safe bag and freeze for up to 3 months.
- To Reheat: Microwave for 20–30 seconds, or thaw overnight.

FAQs About Carrot Muffins with Cream Cheese
1. Can I use only oat flour or Almond flour?
Oat flour alone makes the muffins too dense, and almond flour makes them too crumbly. A mix of both gives the best texture!
2. Can I Make These Muffins Sugar-Free?
Yes! Replace honey/maple syrup with mashed banana or unsweetened applesauce.
3. Can I Use Other Sweeteners?
Yes! Coconut sugar or monk fruit sweetener works well.
4. Can I Make These Muffins Dairy-Free?
Yes! Use vegan cream cheese.
5. How Do I Make Them Extra Fluffy?
- Let the batter rest for 5–10 minutes before baking.
- Use fresh baking powder for the best rise.
Conclusion
These Carrot Muffins with Cream Cheese are a delightful and healthy-conscious treat that combines the natural sweetness of carrots with a rich cream cheese filling. Every muffin is moist and flavorful, making it an ideal choice for any time of day. Whether you savor them fresh out of the oven alongside a steaming cup of coffee, pack them for a nutritious snack on the go, or enjoy them as a satisfying dessert, these muffins will become a cherished recipe in your collection. Their gluten-free nature ensures that those with dietary restrictions can indulge without worry, and their irresistible taste will have everyone coming back for seconds!


Carrot Muffins with Cream Cheese
Ingredients
- 1 cup oat flour (Blend rolled oats into a fine powder if making your own)
- 1 cup almond flour
- 1/2 tbsp baking powder
- 1/4 cup chia seeds optional
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg optional, for warmth
- ¼ teaspoon salt
- 2 large eggs
- ½ cup honey or maple syrup
- ⅓ cup melted coconut oil or butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup shredded carrots about 2 medium carrots
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Filling
- 4 oz ½ block cream cheese, softened
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
Instructions
Carrot Muffins with Cream Cheese Swirl
Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease with coconut oil.
Mix the Dry Ingredients
- Whisk together oat flour, almond flour, baking powder, chia seeds, cinnamon, nutmeg, and salt in a large bowl
Mix the Wet Ingredients
- In a separate bowl, whisk together eggs, honey (or maple syrup), coconut oil, milk, and vanilla extract until smooth.
Combine & Fold in Carrots
- Gradually add the wet ingredients to the dry ingredients and mix gently.
- Fold in the shredded carrots and chopped nuts (if using).
Make the Cream Cheese Filling
- Mix cream cheese, honey (or maple syrup), and vanilla extract in a small bowl until smooth.
Assemble
- Fill each muffin cup ¾ full with the carrot muffin batter.
- Add a small dollop of cream cheese mixture on top of each muffin.
- Top with more batter to cover.
Bake & Cool
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.