Sugar Free Carrot Cake Muffins

Sugar Free Carrot Cake Muffins are a simple and delicious idea that is perfect for breakfast, brunch, or snacks.

Made with real carrots, these muffins are moist and tender with a bit of a crumble in the center.

What makes Carrot Cake Muffins So Good?

These muffins feature a combination of moist texture and sweet carrot flavor that makes them a popular treat for breakfast, brunch, or as a snack.

I like to think of these muffins are individual sized carrot cakes that are baked like a muffin.

Did you try my recipe for Sugar Free Carrot Cake?

That popular carrot cake is moist, sweet, and perfect for about any occasion. Both this muffin recipe and that cake recipe are made with real carrots and no added sugar.

You can store these muffins in a cupcake/muffin holder (which also makes for an easier transport!) You can find a selection of cupcake and muffin holders here.

Why we love this carrot muffin recipe.

Real carrots are added to this recipe making for a healthier element. The grated carrots add color, flavor, moisture as well as natural sweetness to these muffins.

Here is what else we like about this recipe for

• These carrot cake muffins have all the flavors of a delicious carrot cake, but in the form of a soft and fluffy muffin.
• As muffins, these can be served about any time of the day.
• These cupcakes are perfect for sharing with others at parties, gatherings, and celebration.
• We love that these muffins do not have any added sugar in them.
• These are bakery style muffins that be taken on the go for breakfast or as a snack idea.
• There is an optional no added sugar sweet cream cheese frosting that make these muffins even better.

Ingredients needed to make this carrot cake muffins recipe.

Most of the ingredients are common items found in about any pantry or refrigerator.
I am also including the ingredients for the optional frosting.

• Flour. All purpose flour was used to make my muffins. If you want to try another kind of flour, for best results, select one that measures and bakes like all purpose flour.
• Baking Powder. The leavening agent used in this recipe.
• Sugar Alternative. Use an alternative that measures like sugar and that can also be baked with.
• Nutmeg. Added for flavor enhancement.
• Milk. Whole milk was used in my muffins for moisture and texture. Other milks can be used but, the results may differ.
• Carrots. Use freshly grated carrots for optimal flavor
• Oil. A neutral oil, such as canola, works best.
• Egg. Your egg should be at room temperature for better blanding.
• Vanilla Extract. Added as a flavor balance.
• Optional add-ins: chopped walnuts and/or raisins.

Ingredients needed for sugar free buttercream frosting.

• Cream Cheese. Use full fat cream cheese for better texture. The cream cheese should be softened.
• Butter. The butter should also be softened. Use real butter for the best flavor results and if your butter is unsalted, you can add a pinch of salt the mixture if needed.
• Vanilla Extract. Added for flavor balance.
• Sugar Free Powdered Sugar. Granular sugar alternative will not work in this frosting recipe.

Expert Tip👉 The amount of powdered sugar needed can be adjusted as needed depending on the desired texture of your frosting.

How to make Sugar Free Carrot Cake Muffins .

Prep Time: 15 minutes .
Bake Time: 20 minutes .
Servings: 12 average sized muffins .

1. Preheat your oven to 350 and prep your muffin pan well for nonstick.
2. In a large mixing bowl, use a whisk to combine together the flour, baking powder, sugar alternative, and nutmeg. Mix until well combined. Then make a shallow well (about halfway down) in the center of the mixture.
3. Next, in another bowl, combine together the milk, grated carrots, oil, egg and vanilla extract and mix until well combined. Then, pour this mixture into the shallow well in the first bowl with the dry ingredients and use a rubber spatula to fold this mixture into the ingredients until just combined (do not overmix).
4. Use a cookie scoop to distribute the batter into the muffin cups about three fourths of the way full.
5. Bake the muffins for 18-20 minutes or until the edges begin to turn golden brown and the center (of one or two) passes the toothpick test.
6. Let the muffins sit in the muffin pan for five minutes to finish setting. Then transfer the muffins to a cooling rack to fully cool.
7. To make the frosting, simply combine the ingredients together, making adjustments as needed to get your perfect texture.

Expert Tip👉 Adding (optional) chopped walnuts to this recipe adds both flavor and texture to these muffins.

Tips for making the best carrot cake muffins.

Prepping your muffin pan for nonstick is essential for this recipe as the muffins are on the dense side. I like to us liners that have been lightly sprayed.

More helpful tips for you.

1. My muffins were made in a standard sized muffin pan. Feel free to use a jumbo pan or mini size pan instead, keeping in mind that the baking time will vary.
2. Freshly grated or shredded carrots are best to use in this recipe. This is because they offer the freshest flavor as well as a bit of moisture.
3. Oil is used to give these muffins a great moisture aspect. Using a neutral oil, such as canola, gives the moisture that is needed but, without a lot of added flavor.
4. The muffins are cooked through when they bounce back when lightly touched in the center.
5. Before adding the frosting, your muffins should be fully cooled to room temperature. If they are the least bit warm the frosting can soften or melt.
6. The frosting is completely optional, and the muffins can also be served without it.