Carrot Cake Muffins with Not Just Caramel

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)


½ cup	not just caramel, plus more to serve


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.