Carrot Cake Muffins

By: Carla Meine CFNC

| January 29, 2021

One of the most challenging things is to come up with is breakfast ideas that are sugar-free, gluten-free, and dairy-free and with no eggs or meat in them. This is what I try to do for Level 1. That’s one reason my meal plans have so many smoothies, because that’s easy to do with a smoothie. These muffins are great because you can make them and then have them for several more days or put them in the freezer and they’ll last even longer. I’ve taken this from a carrot cake recipe that I developed years ago so I had something I could make for my husband’s birthday. You frost it with my sugar-free cream cheese frosting and it’s delicious.


1/3 cup Swerve granulated sugar

1/3 cup avocado oil (you can use butter if you’re adding dairy back in)

1 1/2 tsp black strap molasses

1/2 tsp vanilla

2 TBSP Bob’s Red Mill egg replacer mixed with 1/4 cup water and set aside (this is what I substitute for eggs in Level 1 – if you’re eating eggs you can use 2 large eggs instead)

1 1/4 cups almond flour

1 tsp gluten-free baking powder

1 tsp cinnamon

1/4 tsp iodized sea salt

1 1/4 cups grated carrots

3/4 cups pecans (optional)

1/2 cup raisins (optional)


Preheat oven to 350°.  Prepare muffin tin with cupcake liners or spray with avocado oil and set aside.

In a large bowl cream together avocado oil and Swerve. Beat in molasses, egg replacer or eggs, and vanilla. Set aside.

In another bowl mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients with the wet ingredients.

Add the carrots and nuts or raisins. Mix together thoroughly.

Portion into muffin tins, dividing mixture evenly among 12 cups.

Bake for 12-15 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Store in an airtight container up to 5 days or freeze up to 3 months.