Carrot Muffins with Cream Cheese

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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!

Carrot Muffins

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 two 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 For

Carrot Muffins

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.
Golden carrot muffins made with almond and oat flour, topped with a swirl of cream cheese—moist, wholesome, and perfect for a healthy breakfast or snack.
Carrot Muffins with Cream Cheese

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

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Carrot Muffins with Cream Cheese

If you’re looking for moist, fluffy, and naturally gluten-free carrot muffins, these Carrot Muffins with Cream Cheese are a must-try! Made with almond flour and oat flour, they’re packed with warm spices, shredded carrots, and a creamy, tangy of cream cheese that makes them extra indulgent.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 8

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.
    Keyword carrot muffins with cream cheese