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