Friends, thank you so much for being here today—I can’t wait to share these flourless spiced carrot Greek yogurt muffin-cakes with you! This recipe has quickly become one of my favorite “all-day” treats. Imagine the cozy flavors of warm cinnamon and ginger, the natural sweetness of carrots, and the creamy tang of Greek yogurt—all wrapped up in perfectly moist little muffin-cakes. They’re naturally gluten-free, rich in protein, and feel indulgent while still being wholesome.
If you love recipes that are nourishing but don’t compromise on flavor, this one’s for you. And hey—don’t forget to subscribe by email so you’ll never miss a new recipe from my kitchen to yours.
Overview of Recipe Content
These carrot muffin-cakes are:
- Perfect for breakfast, snacking, or dessert.
- Naturally gluten-free, thanks to almond flour.
- Lightly sweetened, warmly spiced, and loaded with moisture from carrots and Greek yogurt.
- A little bite of comfort that still supports your health goals.
What do they taste like?
Think of a carrot cake and a muffin having the most delicious baby: soft, spiced, and just sweet enough without being over the top.
Why you’ll love them:
- High in protein from Greek yogurt.
- Perfectly portioned for meal prep.
- Freezer-friendly for busy weeks.
- Cozy flavors that work in every season.
Ingredients You’ll Need:
- 2 cups almond flour
- 1 tsp baking powder (gluten-free if needed)
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 2 cups finely grated carrots
- ¾ cup plain Greek yogurt
- 2 large eggs
- ⅓ cup maple syrup (or honey)
- 1 tsp vanilla extract
- Pinch of salt
Tools Needed:
- Muffin tin & liners
- Mixing bowls
- Whisk & spatula
- Box grater (for carrots)
Suggested Substitutions & Additions:
- Swap maple syrup with honey or coconut sugar.
- Add walnuts or pecans for crunch.
- Stir in raisins or chopped dates for extra sweetness.
- Top with a dollop of cream cheese Greek yogurt frosting for a dessert vibe!
How to Make Flourless Spiced Carrot Greek Yogurt Muffin-Cakes
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, combine Greek yogurt, eggs, maple syrup, and vanilla until smooth.
- Fold the wet mixture into the dry, then gently stir in grated carrots.
- Divide batter evenly into muffin cups.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Let cool slightly before enjoying—though warm muffins straight from the oven are heavenly!
What to Serve with Flourless Carrot Muffin-Cakes
- A hot cup of chai or latte for cozy mornings.
- A dollop of vanilla Greek yogurt and a drizzle of honey for brunch.
- Pair with a savory egg dish for a balanced breakfast.
Tips for Making It Perfect
- Grate carrots finely for the best texture.
- Don’t overmix—gentle folding keeps muffins fluffy.
- For meal prep, double the batch and freeze half.
- Use a cookie scoop for even batter portions.
Storage Instructions
- Room temp: Store in an airtight container up to 2 days.
- Fridge: Keeps well for 5 days.
- Freezer: Wrap individually and freeze up to 3 months. Reheat in the microwave or oven.
General Information
These muffin-cakes draw inspiration from traditional carrot cake but with a wholesome twist: no refined flour and added protein. They’re wonderful in spring (Easter brunch!) but truly a year-round favorite.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt.
Can I make them vegan?
Try flax eggs and dairy-free yogurt, though texture will be denser.
Can I add frosting?
Absolutely! A Greek yogurt cream cheese frosting is divine.
Are these muffins sweet?
They’re lightly sweetened, perfect for breakfast or snack. Add extra maple syrup if you like them sweeter.
Conclusion
These flourless spiced carrot Greek yogurt muffin-cakes are a celebration of flavor, nourishment, and comfort. They’re easy, versatile, and sure to win a spot in your weekly meal prep. If you enjoyed this, you might also love my Protein Cookie Dough or Healthy Banana Oatmeal Pancakes for more wholesome treats.
Until next time, happy baking—and don’t forget to tag me on Pinterest with your muffin creations!
Nutritional Information (per muffin, approx.)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 190 | 8g | 14g | 11g | 3g | 7g |
Flourless Spiced Carrot Greek Yogurt Muffin-Cakes (Gluten-Free & Protein-Rich!)
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Flourless spiced carrot Greek yogurt muffin-cakes are moist, protein-rich, and naturally gluten-free. Made with almond flour, carrots, warm spices, and Greek yogurt, they’re perfect for breakfast, snacks, or dessert.
Ingredients
2 cups almond flour
1 tsp baking powder (gluten-free if needed)
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
2 cups grated carrots
3/4 cup plain Greek yogurt
2 large eggs
1/3 cup maple syrup
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F and line a muffin tin.
2. Whisk almond flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another bowl, mix Greek yogurt, eggs, maple syrup, and vanilla.
4. Combine wet and dry ingredients, then fold in carrots.
5. Scoop batter into muffin cups.
6. Bake 20–25 minutes until a toothpick comes out clean.
7. Cool slightly and enjoy.
Notes
Store at room temp 2 days, fridge 5 days, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 7g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
