Carrot Muffins – Gluten Free with Cream Cheese Icing

 

Ingredients 

For the muffin:

2 Cups all purpose self raising gluten free flour

or low carb option – 2 Cups almond flour & 1 teaspoon baking paper (to ensure it rises)

1/2 teaspoon himalayan salt

2 teaspoons ground cinnamon

1/2 Cup Xylitol (Sugar replacement)

1/4 Cup Sugar free maple syrup

3 Carrots grated or (I chop and then put them in my Ninja food processor until fine bits)

100gram butter (grass fed)

2 large eggs

Small handful of pecans or walnuts (optional)

 

Preheat Oven – 180 degrees Celsius

Mix all wet ingredients in a food processor until combined

Then add the dry ingredients and stir with a spoon until combined

 

Using a spoon place mixture into Cup cake tins

Should make approx 8

Place cup cake tin in the oven for approximately 15-20 minutes (keep an eye on as each oven can vary)

 

In the meantime

Icing Ingredients:

1/2 slab (125 grams) Philadelphia Cream Cheese (the firm version not soft spreadable)

1/4 Cup Xylitol – if you aren’t worrying about sugar, icing sugar as an alternative instead of Xyltol

Mix with a spoon until properly combined.

 

Wait until the muffins have cooled and add icing on top

Dust with Cinnamon

xx