Carrot Pumpkin Guilt Free Muffins

by Francesca
8/10 Muffins
35 min

These muffins are refined sugar free, dairy free, gluten free & for this reason totally guilt free!

I have offered them to the kids as a breakfast treat but they would be a great snack for small and big!

They are really yummy and a way to show you that you can make delicious sweet treats without using refined sugar! In fact in these muffins I’ve used erythritol which is 100% a natural alternative to white sugar and contains 0 calories. It doesn’t raise your blood sugar levels, and it may help decrease the number of calories you consume. Also did you know that erythritol is good for your teeth too?

The kids loved these muffins and I don’t mind if they eat 1 or 2 in a row!

The almond flakes on top add a little yummy crunch to it!

I’ve sprinkled some icing sugar just to add a little more sweetness for the kids!

These are baby/toddler friendly too! My 15 months old love them!

Carrot Pumpkin Guilt Free Muffins
Recipe details
  • 8/10  Muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 120gr peeled carrots & grated
  • 2 tablespoons pumpkin purée
  • 100 gr self-raising gluten-free flour
  • 50 gr ground almond
  • 50 gr vegetable oil
  • 50 gr sweetener (I’ve used xylitol)
  • 50ml oat milk ( you can replace with any other plant based milk)
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon ground cinnamon
  • almond flakes for decoration (optional)
Mix all the ingredients in a bowl, transfer in muffin cases, sprinkle some almond flakes for decoration & bake for 25 minutes in the oven at 180 degrees.
Enjoy straight out of the oven but they are even better the day after!
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