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Flourless Spiced Carrot Greek Yogurt Muffin-Cakes


  • Author: Sarah White
  • Total Time: 35 minutes
  • Yield: 810 muffins 1x
  • Diet: Gluten Free

Description

Moist, protein-packed, and warmly spiced muffin-cakes made without flour. Perfect for a healthy breakfast or snack on the go. Naturally gluten-free and full of wholesome flavor.


Ingredients

Scale
  • 2 medium carrots, finely grated
  • 2 large eggs
  • ½ cup cottage cheese or Greek yogurt
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • Pinch of salt
  • Optional: 2 tablespoons chopped walnuts or raisins

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with parchment liners or lightly grease it. 
  2. In a bowl, whisk the eggs, cottage cheese or yogurt, honey, and vanilla until smooth. 
  3. Stir in the cinnamon, ginger, nutmeg, and salt until evenly combined. 
  4. Fold in the grated carrots and optional nuts or raisins with a spatula. 
  5. Spoon the batter into muffin cups, filling each about three-quarters full. 
  6. Bake for 20–25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. 
  7. Cool in the tin for 5 minutes, then transfer to a rack to cool completely before serving. 

Notes

 Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. These muffins also freeze well for up to 3 months. Serve warm with a drizzle of honey or a dollop of yogurt.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American