Carrot Cake Muffins With Dairy-Free Cream Cheese Frosting

No sugar added sugar gluten-free carrot cake muffins made with simple ingredients and topped with the tastiest dairy-free cream cheese frosting.

Baking allll the things seems to be on everyone's to-do list right now as we finish out week 3 of quarantine. Too be honest, I haven't been doing as much baking as I'd like right now. The days seemed filled with balancing work, kids, and homeschooling right now. But last night I was feeling inspired to make something festive for Easter and carrot cake immediately came to my mind.

I love sweets and have a big sweet tooth but I try to make healthier versions. And that’s exactly what I wanted to do when creating this carrot cake muffin. One with less sugar and simple, clean ingredients. So I got to work and I'm pretty thrilled with the outcome.

These Carrot Cake Muffins are so moist, perfectly spiced, and only sweetened with bananas. Yup. No added sugar! I love making healthier-for-you recipes and I can already tell this one is going to be a long time favorite in our home.

Simple Two-Ingredient Dairy Free Frosting

These muffins are amazing without frosting and you certainly don't need to make an extra trip to the store for the ingredients if you don't already have them on hand but the frosting does bring them to a whole new level.

I've been dairy-free now for 9+ months and it started out because Shepherd had such a sensitive stomach and I needed to remove it to help him. I feel so amazing not eating dairy and honestly, I'm so used to it that I have no plans or desire to eat dairy again! It's been an adventure finding alternatives and I was so excited what I came up with this dairy-free cream cheese frosting for my pumpkin muffins back in October and I knew it would be perfect for these muffins too. 

The cream cheese frosting is only two ingredients! You just blend two of my favorite products together and it makes for a yummy dairy-free frosting.

If you still need an Easter brunch idea or just another reason to bake something add these Carrot Cake Muffins to your baking list! 

Carrot Cake Muffins with Dairy-Free Cream Cheese Frosting

Makes 6-8 muffins 

2 bananas, mashed

1 1/4 cup almond flour

2 tbsp almond butter

1 tsp baking soda

1/4 cup carrots, shredded

1/4 cup walnuts, chopped

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 cup Kite Hill Plain Almond Milk Cream Cheese

1/2 cup So Delicious Coconut Whip 

Directions:

1. Preheat oven to 350 degrees. Add muffin liners to muffin pan.

2. Mash bananas in a bowl.

3. Add the rest of ingredients (minus the cream cheese and coconut whip) and mix well.

4. Add batter to muffin liners and bake for 18-20 minutes or until cooked through.

5. While the muffins bake, make the cream cheese frosting by blending the cream cheese and coconut whip with a hand mixer. Blend until well combined.

6. Once muffins are cooled, add cream cheese frosting and enjoy.