It’s gingerbread meets carrot cake, my life is now complete!
Wait, eating these while drinking coffee = life complete!
I know this may come as a surprise to you but, if I HAD to choose a favorite flavour baked good/ treat, it would be gingerbread or carrot cake!
Not coffee, not chocolate not even some kind of nut butter . . .
Don’t get me wrong, as much as I LOVE chocolate & coffee & allll of the nut butters (and you know I really, REALLY do) it’s ginger-spice and carrot cake has my heart!
I don’t know what it is about that combination of spices, but something about it soothes me down to the depths of my soul!
The smell, the taste, the texture, the spices . . . it’s straight-up magic!
And that my friends is EXACTLY what we have here! Subtly sweet, perfectly spiced, light, fluffy, soft, tender, warm, cozy, incredibly comforting soul food!
Don’t even get me started on that optional, but not really, sugar-free, protein-packed “cream cheese” frosting!! I want to slather that creamy, dreamy deliciousness over my entire life!
The muffins themselves are so incredibly flavourful they don’t even really need frosting. But, that doesn’t mean you shouldn’t add it, because carrot cake muffins + creamy, dreamy frosting = next-level deliciousness.
I mean would you just look at that delicious little cloud . . .
But, #youdoyou & however you choose to do it, you really can’t go wrong!
If you’re looking for a quick, easy, INSANELY delicious make ahead breakfast, snack or brunch to fuel your Easter long weekend (or just because , yum) these deliciously simple, secretly healthy, one bowl spiced carrot cake muffins are exactly what you need!
Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto and Vegan Friendly
1 bowl, 8 (ish ingredients) and 20 minutes . . .
From my heart to yours, enjoy xo
One Bowl Spiced Carrot Cake Muffins
- Cook Time: 15 mins
- Persons: 6-9
- Difficulty: Easy
- Ingredients
- For the muffins –
- 2 eggs – or flax eggs*
- 2 Tbsp vanilla yoghurt
- 2 Tbsp milk of choice (I use vanilla almond)
- 1 Tbsp vanilla
- 1/4 C monk fruit sweetener ( coconut sugar or granulated sweetener of choice)
- 1 C almond meal
- 2 Tbsp Macro Mike white choc malt-easter (or vanilla) almond protein powder (see notes for subs)**
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1-2 tsps ground cinnamon (measure with your heart)
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon each of nutmeg & cloves
- 1/2 tsp Turmeric Tonic – optional but adds extra spice & anti-inflammatory goodness
- A pinch of salt
- 1/2 cup finely grated carrot – approximately 1 small
- For the sugar free, protein-packed “cream cheese” frosting:
- 1 C vanilla yoghurt (can sub real cream cheese if you prefer but I love the extra hit of protein that the Greek yoghurt brings)***
- 3-4 Tbsp powdered sweetener of choice – I love using Macro Mike white choc (or vanilla) almond protein powder or powdered monk fruit / icing sugar
- Instructions
- For the muffins ;
- Preheat oven to 175’C (350’F)
- Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside
- In a medium bowl place egg, vanilla, maple syrup, almond butter and milk then whisk until well combined
- Add almond flour, spice mix, coconut flour, sugar, baking powder, salt, along with your carrot and pineapple and stir to combine.
- Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
- Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
- To make the frosting –
- Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.
- Spread/slather or pipe on to sweet and spicy carrot cake muffins
- Devour!
Notes –
* To make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila , you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg
** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
NOTE – You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!
*** If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water. Click here to see how its done ♥
Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze (unfrosted) for up to 3 months.
Enjoy xo
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Question of the day –
What’s your fave kind of cake??
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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Hi, could you please let me know how much coconut oil is in this recipe as it doesn’t seem to be in ingredient list also recipe doesn’t say when to add carrots and pineapple.
Thank you
Kim
Hi Kim,
Sorry, the coconut oil is a typo, it should say almond butter and the carrot and pineapple gets added in with the other dry ingredients. My apologies for the confusion, I have amended it now xo