SIZE
Makes 12
PREPARATION
45 min
DIFFICULTY
- Level 1
- Level 2
These Carrot Cake Muffins are craveable, healthy-ish, and for everyone: gluten-free dairy-free, and downright delicious! The pineapple, banana, and caramel make for a super moist carrot cake muffin and the extra drizzle of Not Just Caramel on top is just *chef’s kiss*!
We love to use Bob’s Red Mill all purpose gluten free flour here but regular AP or whole wheat flour work just as well.
Ingredients
1¼ cup | gluten free flour (preferrably Bob’s Red Mill) |
1tsp | baking powder |
1tsp | baking soda |
1½ tsp | cinnamon |
¼ tsp | ground nutmeg |
¼ tsp | salt |
1 | egg, beaten |
½ cup | dairy free milk (we love oat milk here) |
⅓ cup | crushed pineapple, drained (if chunks, coarsely chop) |
2 | ripe bananas, mashed (about a heaping ½ cup) |
1 cup | finely grated carrots |
¼ cup | raisins or chopped walnuts (optional) |
Process
1
Preheat oven to 350 with rack in the middle position. Line a 12 cup muffin tin with cupcake liners or mist with baking spray.
2
Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a large bowl and whisk to combine.
3
Add the egg, milk, and Not Just Caramel to a medium bowl and whisk to combine. Stir in the pineapple, mashed banana, and carrots.
4
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until a cohesive batter is formed. Stir in the optional raisins or walnuts. Divide evenly among the 12 muffin cups and bake for 25-30 minutes until a toothpick or fork comes out clean.
5
Let cool on a wire rack for 15 minutes, transfer to a serving platter, drizzle with more Not Just Caramel, and enjoy!
Submit your review | |
Not Just
Average rating: 0 reviews
