Flourless Spiced Carrot Greek Yogurt Muffin-Cakes Recipe
These Flourless Spiced Carrot Greek Yogurt Muffin-Cakes are a delightful gluten-free treat combining the natural sweetness of grated carrots with warm spices and the creamy texture of Greek yogurt. Perfect for a healthy breakfast or snack, they are moist, flavorful, and naturally sweetened with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffin-cakes 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Greek-inspired
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 tsp baking powder (gluten-free if needed)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch of salt
Wet Ingredients
- 2 cups grated carrots
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon, ground ginger, and a pinch of salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the plain Greek yogurt, eggs, maple syrup, and vanilla extract thoroughly until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients, stirring gently to combine. Then fold in the grated carrots until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffin-cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove from the oven and allow the muffin-cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely slightly. Enjoy warm or at room temperature.
Notes
- Use gluten-free baking powder if you need to keep this recipe gluten-free.
- Grate the carrots finely to ensure even distribution and moist texture.
- These muffin-cakes can be stored in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, substitute eggs with a flax or chia egg and use a plant-based yogurt instead of Greek yogurt.
- Maple syrup adds natural sweetness; you can adjust the quantity to taste or substitute with honey if preferred.
Keywords: flourless, spiced, carrot muffin, Greek yogurt, gluten free, healthy breakfast, snack, almond flour, maple syrup
