These carrot ginger muffins are gluten-free and grain-free! Made with a winning combination of almond flour and tapioca flour with lots of fresh carrots in every bite, these healthy carrot muffins are sweetened with maple syrup and molasses.
In a medium bowl, combine melted and cooled butter (or coconut oil), maple syrup, molasses, eggs and vanilla.
In a large bowl, combine almond flour, tapioca flour, spices, salt, and baking powder.
Add the wet ingredients to the dry ingredients, then gently stir in the grated carrots.
The batter will be thick. Divide the batter evenly between the muffin cups.
Bake for 18-20 minutes or until toothpick comes out clean.
Cool completely before glazing with optional Cream Cheese drizzle.
Cream Cheese Glaze
Combine room temperature cream cheese and butter until very smooth. Add the maple syrup and vanilla extract and beat until smooth and fluffy. Use a piping bag and decorator's tip to pipe on muffin tops.
Notes
The glaze is optional. The muffins are delicious on their own!Make sure the eggs are at room temperature before you start, otherwise the melted butter or coconut oil will harden it's combined with the eggs. If you've forgotten to take them out of the fridge, let them sit in a bowl of warm water for 2 - 3 minutes.