These flax carrot cake muffins are loaded with delicious taste and digestion-improving fiber. They are flour-free and gluten-free, made just with golden flaxseed flour. Ideal as a healthy breakfast or snack during the day. And if you feel fancy, you can always whip an easy cream cheese whip and turn them into lux cupcakes in just a couple of minutes.
Why you need to try these flax carrot cake muffins?
Gluten-free You don’t need to worry about gluten with these muffins. They are made with flaxseed flour only. Yes, it is possible.
Rich in fiber Flaxseed flour, carrot, and apple sauce – all of these give these muffins richness in fiber, which is a super important diet component for healthy digestion.
Super soft and fluffy You won’t believe how soft and fluffy these muffins are. If you crave a healthy and light dessert, this is it. No guilty feelings guaranteed.
Nut-free option These flax carrot cake muffins contain chopped pecans as an optional add-in. If you are allergic to nuts, feel free to omit pecans.
What are these carrot cake muffins made of?
Eggs Large at room temperature.
Carrot Approximately one medium carrot. Freshly shredded is best because of its moisture.
Apple puree No sugar added.
Butter Melted can be substituted with coconut oil.
Golden flaxseed flour Can be substituted with brown flaxseed four or finely blended flaxseeds.
Baking powder Leavening agent
Granulated sweetener Erythritol
Spices Cinnamon, ginger, and nutmeg or pumpkin pie spice.
Pecans Carrot cake and nuts go together so well. This recipe calls for pecans, but you can use any other nuts you have at hand or omit them if you are allergic to nuts.
For the whipped cream cheese, you will need
Cream cheese Holds everything together.
Heavy cream To make the whip more fluffy and airy.
Erythritol Powdered erythritol will work best here, as it dissolves in the whip nicely.
Flax Carrot Cake Muffins with Whipped Cream Cheese
Ingredients
Wet Ingredients
- 2 eggs lightly beaten
- 50 g carrot, freshly shredded (appx. 1 medium carrot)
- 100 g apple puree (without added sugar)
- 40 g butter melted
Dry Ingredients
- 40 g golden flaxseed flour (or finely ground flaxseed)
- 1 1/2 tsp baking powder
- 40 g erythritol
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Add-Ins
- 16 g pecans chopped
For whipped cream cheese
- 50 g cream cheese
- 100 g heavy cream
- 30 g erythritol powdered
Instructions
For muffins
- Preheat the oven to 180C/350F degrees. Line a muffin pan with seven paper cupcake liners.
- In a large mixing bowl, whisk all dry ingredients.
- In a separate bowl, mix together eggs, apple sauce, and butter. Fold in freshly shredded carrot.
- Add dry ingredients to the wet ingredients and mix util well combined. Stir in pecans or nuts of choice.
- Devide the batter between 7 muffin liners evenly (max 3/4 muffin liner).
- Bake for 25-30 minutes or until the toothpick inserted in the center of the muffin comes out clean.
- Let them cool for 10 minutes before transferring them to a cooling rack.
For the whipped cream cheese
- While the muffins are cooling, make the whipped cream cheese.
- First mix heavy cream with a hand mixer on high for about 3-5 minutes. Add cream cheese and erythritol and mix on high for about a minute or until stiff peaks form.
- Use a piping bag or a spoon to top the muffins with the whip. Sprinkle with chopped nuts or cinnamon if you like.