CARROT CAKE MUFFINS

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[{"selector":"#anim-6c5adbc9-b60c-4c2a-89e8-5dad20cb4c21","keyframes":{"opacity":[1,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-2782b298-89c5-49b0-b744-49b283ed1270","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] 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. SWIPE UP

Whisk together all wet ingredients in a bowl.

Whisk in the dry ingredients, then add in the carrots.

Bake at 350 until cooked through.

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Cool, then top with maple cream cheese glaze and enjoy!

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