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.
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.