By Jon Doe
These gluten free carrot cake muffins are moist, fluffy, and topped with a cinnamon streusel topping and maple cream cheese glaze. Made in just one bowl, healthy, and bursting with fresh carrot cake flavor.
Preheat the oven to 425°F. Process chopped carrots in a food processor until shredded. Whisk wet ingredients in a large bowl.
Mix in dry ingredients (except nuts and carrots) until combined. Fold in walnuts and carrots. Spoon batter into lined muffin tray. For streusel topping, combine softened butter, flour, sugar, and cinnamon until crumbly. Sprinkle streusel on muffins.
Bake at 425°F for 2 minutes, then reduce to 350°F and bake for 16-20 minutes. Check for doneness with a toothpick. Let muffins cool in the tray for 10 minutes, then transfer to a cooling rack.
Mix cream cheese and maple syrup, then drizzle over cooled muffins. Enjoy!
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