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Sugar Free Carrot Cake Muffins

These Sugar Free Carrot Cake Muffins are moist, flavorful, and naturally sweetened for a guilt-free treat anytime!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana, Carrot Cake, Easy, Gluten-Free, Healthy, Muffins, Sugar-Free
Servings: 12 servings

Ingredients

  • 3 cups grated carrot freshly grated
  • 5 eggs room temperature
  • 1 cup butter softened, unsalted
  • 2 medium bananas very ripe
  • 1.5 cups almond flour or ground almonds
  • 0.5 cup flaxseed ground
  • 2 tablespoons powdered sweetener
  • 0.5 cup walnuts chopped, optional
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 tablespoon powdered sweetener for the cream cheese frosting
  • 0.5 cup cream cheese full fat, room temperature, for the frosting
  • 0.5 teaspoon vanilla extract for the frosting

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Line your muffin tin with parchment paper liners or grease it with butter to prevent sticking.
  • In a large mixing bowl, combine the softened butter and ripe bananas. Whisk until smooth. Add the eggs and vanilla extract, whisking until well combined.
  • Fold the grated carrots into the wet mixture until evenly distributed.
  • In another bowl, mix almond flour, ground flaxseed, baking powder, cinnamon, and powdered sweetener until well incorporated.
  • Gradually add the dry mixture to the wet ingredients. Use a spatula to fold until just combined, being careful not to overmix.
  • Gently fold in the walnuts if using.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove muffins from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  • For the optional cream cheese frosting: beat cream cheese until smooth, gradually add powdered sweetener and vanilla extract, mix well, then spread or pipe onto cooled muffins.

Equipment

  • Mixing Bowls
  • Whisk
  • Muffin Tin
  • Parchment paper liners
  • Grater
  • Measuring Cups and Spoons
  • Spatula

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Freshly grate carrots for the best texture and flavor.
  • These muffins freeze well; wrap individually and store in the freezer up to three months.
  • Try substituting butter with coconut oil for a dairy-free version.
  • Adjust cinnamon amount to your taste to customize the flavor profile.