HomeRecipesCarrot Cake Muffins
Carrot Cake Muffins
Carrot Cake Muffins
20 min
12 muffins
$0.59/serving

Level up your morning with these gluten-free carrot cake muffins – because who says you can’t have cake for breakfast? They're not just sugar-conscious, but also way less expensive than your coffee shop muffin splurge. And here’s the best part: easily turn these into cupcakes by topping with your favourite icing, because every day is a celebration, right? 


Ingredients
Preparation
  1. Coarsely grate carrots; measure out 2 cups and set aside.
  2. Generously oil two Muffin Makers.
  3. In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrots. Divide batter evenly into pans.
  4. In two batches, microwave on high for 3 min. Rest in pan 5 min; invert onto Cooling Rack. Or, place Muffin Makers on Sheet Pan. Bake in preheated 375° F oven for 15–18 min, or until a toothpick comes out clean when inserted in the center.  Cool in pan 10 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release. 
Tips

Looking for a great icing? Try Spiced Cream Cheese Icing—it has a warming note of cinnamon that goes well with the carrot cake.

Nutritional Information

Per serving (1 muffin): Calories 140, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 17 g (Fibre 1 g, Sugars 10 g), Protein 3 g.

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

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What you'll need
Sheet PanSheet Pan
Sheet Pan
45 Reviews
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
48 Reviews
HomeRecipesCarrot Cake Muffins
Carrot Cake Muffins
Recipe description
Carrot Cake Muffins
Share it!

Ingredients
20 min
12 muffins
$0.59/serving
Preparation
  1. Coarsely grate carrots; measure out 2 cups and set aside.
  2. Generously oil two Muffin Makers.
  3. In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrots. Divide batter evenly into pans.
  4. In two batches, microwave on high for 3 min. Rest in pan 5 min; invert onto Cooling Rack. Or, place Muffin Makers on Sheet Pan. Bake in preheated 375° F oven for 15–18 min, or until a toothpick comes out clean when inserted in the center.  Cool in pan 10 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release. 
What you'll need
Sheet PanSheet Pan
Sheet Pan
45 Reviews
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
48 Reviews
Tips

Looking for a great icing? Try Spiced Cream Cheese Icing—it has a warming note of cinnamon that goes well with the carrot cake.

Nutritional Information

Per serving (1 muffin): Calories 140, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 17 g (Fibre 1 g, Sugars 10 g), Protein 3 g.

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →