Sugar Free Carrot Cake Muffins
These Sugar Free Carrot Cake Muffins are the kind of recipe I reach for when I want something cozy, not-too-sweet, and reliably moist. They bake up with tender crumb, warm cinnamon aroma, and just enough natural sweetness from ripe bananas and carrots. I make them when I want a snack that feels like a treat without a sugar crash afterward.
They’re uncomplicated to pull together: a quick blend of eggs, butter and bananas, followed by a simple fold of almond flour, flax and grated carrot. A light cream cheese frosting — kept sugar free with powdered sweetener — finishes them off. The results are bakery-style muffins that travel well, freeze beautifully and keep for several days in the fridge.
Below you’ll find the ingredients exactly as used, step‑by‑step baking directions, practical tips to avoid common mistakes, and sensible storage guidance so these muffins stay at their best. No fluff, just clear, usable instructions you can follow the first time and tweak later if you like.
What Goes In
Ingredients
- 3 cups grated carrot (300 g) — provides moisture, texture and natural sweetness; grate finely for even distribution.
- 5 eggs, room temperature — structure and lift; room temperature eggs blend more evenly into the batter.
- ¾ cup butter, softened (180 g) — adds richness and helps the muffins stay tender; soften but don’t melt.
- 2 very ripe medium bananas (200 g) — natural sweetener that also adds moisture and a hint of caramel flavor.
- 1.5 cup almond flour or ground almonds (150 g) — the primary dry base; gives a moist crumb and nutty flavor.
- ¼ cup flaxseed, ground (30 g) — adds body and a bit of fiber; helps bind the batter.
- 2 tablespoons powdered sweetener — sweetens the batter without sugar; powdered helps dissolve evenly.
- ½ cup walnuts, chopped (50 g) — crunch and toasty flavor; chop to small pieces for even bites.
- 2 teaspoons baking powder — the leavening agent that gives the muffins lift.
- 2 teaspoons cinnamon — provides warm spice and balances the sweetness.
- 2 teaspoons vanilla extract — rounds and enhances the other flavors.
- 1 tablespoon powdered sweetener — for the frosting; use the same sweetener as in the batter for consistency.
- ½ cup cream cheese, full fat, room temperature (100 g) — makes a smooth, tangy frosting that complements the carrot cake notes.
- ¼ teaspoon vanilla extract — lifts the frosting’s flavor with a subtle aroma.
How to Prepare (Sugar Free Carrot Cake Muffins)
- Preheat the oven to 180°C (350°F). If using a fan/convection oven, set to 160°C (320°F). Line a muffin pan with paper liners or lightly grease a silicone muffin pan.
- In a large bowl or a blender, combine the 5 eggs, ¾ cup (180 g) softened butter and the 2 very ripe medium bananas (200 g). Beat or blend until smooth and evenly combined.
- Add 1.5 cups (150 g) almond flour, ¼ cup (30 g) ground flaxseed, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 tablespoons powdered sweetener and 2 teaspoons vanilla extract. Mix until just combined and no large dry patches remain.
- Gently fold in the 3 cups grated carrot (300 g) and ½ cup chopped walnuts (50 g) with a spatula until evenly distributed.
- Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Bake on the middle oven shelf for 30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Remove the pan from the oven and allow the muffins to cool in the pan briefly, then transfer the muffins to a wire rack and cool completely before frosting.
- To make the frosting, beat ½ cup (100 g) room-temperature full-fat cream cheese with 1 tablespoon powdered sweetener and ¼ teaspoon vanilla extract until smooth.
- Spread or pipe the cream cheese frosting onto the fully cooled muffins.
Why It Works Every Time
This combination of ingredients is balanced to deliver moist muffins with the right texture. The eggs and almond flour form the backbone: eggs provide structure and lift while almond flour keeps the crumb tender without drying out like some wheat flours can. The butter adds richness and helps the muffins remain soft even after cooling.
Banning refined sugar doesn’t mean banishing sweetness. Very ripe bananas and grated carrots contribute natural sugars and moisture, so the muffins feel satisfying without a heavy syrupy sweetness. Powdered sweetener dissolves cleanly in both batter and frosting, so there are no grainy pockets.
The ground flaxseed absorbs some moisture and helps bind the batter, which is especially useful in grain-free batters where gluten isn’t present to do that job. The baking powder is the only leavener here, and the amount is calibrated to give a gentle rise without large tunnels or collapse.
Ingredient Flex Options
Keep in mind the recipe’s framework as you consider swaps.
– Nuts: The ½ cup chopped walnuts add texture and flavor. If you need to omit nuts, leave them out entirely and fold an extra ¼ cup grated carrot into the batter for balance. The batter will still bake up well.
– Almond flour: If you must switch flours because of an allergy, know that this will change texture and moisture. The recipe is tuned for almond flour; any swap will require further adjustments.
– Sweetener: The recipe uses powdered sweetener. If you prefer a different sweetener form, make sure it dissolves easily or powder it first so the frosting and batter stay smooth.
Setup & Equipment
Minimal, familiar tools are all you need. Arrange them before you start to make the process smooth.
- Muffin pan — standard 12-cup muffin pan; paper liners or a silicone pan work well.
- Blender or hand mixer — for combining eggs, butter and bananas until smooth; a blender gives a silkier batter, a hand mixer works fine too.
- Large mixing bowl and spatula — for incorporating dry ingredients and folding in carrots and walnuts.
- Measuring cups and spoons — accurate amounts matter, especially for almond flour and baking powder.
- Box grater — for grating carrots finely and evenly; a food processor with a grater disk also speeds this up.
- Wire cooling rack — cools muffins quickly and prevents sogginess when frosting.
What Not to Do
These are the mistakes I see most often, and how to avoid them:
– Don’t frost warm muffins. Frosting melts into warm muffins and becomes runny. Always cool completely on a wire rack.
– Don’t overmix once you add the almond flour and flax. Stir until just combined. Overworking the batter can make muffins tougher.
– Don’t use cold eggs or cold butter straight from the fridge in the blender. They’ll create lumps or require longer blending; bring eggs and butter to room temperature for a smooth batter.
– Don’t skimp on grating the carrot finely. Large shreds can create uneven texture and pockets of moisture.
Nutrition-Minded Tweaks
If you’re watching calories or fat, small adjustments can help without ruining the bake. Reduce the butter by up to 2 tablespoons and add a splash of water or a tablespoon more banana to keep moisture; expect a minor change in richness. For the frosting, using less than the full ½ cup cream cheese or thinning it slightly with a teaspoon of lemon juice (if you already have it) will give a bit more tang and reduce calories per muffin.
If fiber is a goal, keep the flaxseed and use the full 3 cups of carrot as listed. The almond flour provides healthy fats and protein, which keeps the muffins satisfying compared with a plain wheat muffin.
Behind the Recipe
This recipe grew from wanting a carrot cake that felt indulgent yet kept to a sugar‑free approach. I tested variations with different flours and sweeteners and settled on almond flour because it preserves moisture and provides a familiar, tender crumb without relying on wheat. The bananas were introduced to add natural sweetness and to reduce the need for added sweeteners; at two very ripe medium bananas, the flavor is present but not dominant.
The frosting is intentionally modest. A thin layer of cream cheese frosting warms the flavor without making the muffin overtly sweet. It’s a balance I prefer for an everyday treat — something you can eat at breakfast with coffee or pack for a snack.
Save for Later: Storage Tips
Storage is straightforward and preserves texture well.
– Short term: Store unfrosted muffins in an airtight container at room temperature for up to 2 days. For best texture, keep them in the fridge if your kitchen is warm.
– Refrigeration: Once frosted, store in the refrigerator in a single layer or with parchment between layers. They will keep 4–5 days chilled.
– Freezing: Freeze unfrosted muffins wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before frosting. You can also freeze baked muffins without frosting and add frosting after thawing.
Quick Q&A
Can I make these nut-free? Yes: omit the walnuts. Replacing almond flour is not a one-to-one swap; the batter will behave differently with other flours.
Can I skip the frosting? Absolutely. The muffins are moist and flavorful on their own. A light dusting of extra cinnamon works if you want to avoid frosting.
My muffins sink in the middle. Why? The most common causes are underbaking or opening the oven door too early. Also check that your baking powder is fresh; expired leavener can reduce lift.
Make It Tonight
If you want these on the table tonight: preheat the oven, grate the carrots and measure your almond flour and flax first. Total hands-on time is about 15–20 minutes; bake time is 30 minutes. While the muffins cool, make the frosting so it’s ready as soon as the muffins are fully cool.
These Sugar Free Carrot Cake Muffins are forgiving and practical. They’re excellent for breakfast, a packed snack, or a low-sugar dessert. Follow the steps above, keep a close eye on oven performance the first time, and you’ll have dependable results every time.
Sugar Free Carrot Cake Muffins
Ingredients
Ingredients
- 3 cupsgrated carrot300 g
- 5 eggsroom temperature
- 3/4 cupbutter softened180 g
- 2 very ripe medium bananas200 g
- 1.5 cupalmond flouror ground almonds 150 g
- 1/4 cupflaxseedground 30 g
- 2 tablespoonpowdered sweetener
- 1/2 cupwalnuts chopped50 g
- 2 teaspoonbaking powder
- 2 teaspooncinnamon
- 2 teaspoonvanilla extract
- 1 tablespoonpowdered sweetener
- 1/2 cupcream cheese full fatroom temperature, 100 g
- 1/4 teaspoonvanilla extract
Instructions
Instructions
- Preheat the oven to 180°C (350°F). If using a fan/convection oven, set to 160°C (320°F). Line a muffin pan with paper liners or lightly grease a silicone muffin pan.
- In a large bowl or a blender, combine the 5 eggs, ¾ cup (180 g) softened butter and the 2 very ripe medium bananas (200 g). Beat or blend until smooth and evenly combined.
- Add 1.5 cups (150 g) almond flour, ¼ cup (30 g) ground flaxseed, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 tablespoons powdered sweetener and 2 teaspoons vanilla extract. Mix until just combined and no large dry patches remain.
- Gently fold in the 3 cups grated carrot (300 g) and ½ cup chopped walnuts (50 g) with a spatula until evenly distributed.
- Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Bake on the middle oven shelf for 30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Remove the pan from the oven and allow the muffins to cool in the pan briefly, then transfer the muffins to a wire rack and cool completely before frosting.
- To make the frosting, beat ½ cup (100 g) room-temperature full-fat cream cheese with 1 tablespoon powdered sweetener and ¼ teaspoon vanilla extract until smooth.
- Spread or pipe the cream cheese frosting onto the fully cooled muffins.
Equipment
- Oven
- muffin pan
- Paper liners
- silicone muffin pan
- Large Bowl
- Blender
- Spatula
- Wire Rack
Notes
7.1g net carbs including the cream cheese frosting. Make 12 muffins.
6.8g net carbs and 277 calories without the frosting.
Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt!
Store in an airtight container in the fridge for up to 5 days. Or, freeze for up to 3 months without frosting.
