Sugar Free Carrot Cake Muffins

These sugar free carrot cake muffins are sensationally moist, light and simply mouthwatering! They are 100 % grain free, refined sugar-free and packed with carrots.

I take my recipe testing very seriously and made these low carb carrot muffins three times before I posted them. They were eaten by ten people in total, from different age groups. My type 2 diabetic mother-in-law loved them. My teenagers loved them. Thumbs-up all around!

And what's not to love? These muffins are gluten-free, grain-free, low in carbs and packed with carrots and nuts. They are naturally sweetened with banana and a little additional sweetener.

Since posting this recipe in April 2016, many readers have also made it (I am revising this post in February 2024). From their feedback, I have learned that these muffins are perfect for little people, from toddlers to primary school-age children.

There you go. Whether you call them diabetic carrot cake muffins, low sugar carrot cake muffins or simply healthy carrot muffins for kids - that's all just semantics. It's the flavor that's going to convince you. And the fluffy texture of the crumb.

When a recipe works, it just WORKS.

We like them for breakfast and I can share that they go very well with a cup of coffee. But, they would also make a lovely on-the-go snack.

Jump to:

• Ingredients
• Instructions
• Variations
• Recipe FAQs
• More Sugar Free Muffin Recipes
• Recipe

Ingredients

Here is what you need:

• Carrot - Freshly shredded. Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt! A box grater works well.
• Eggs - These should be room temperature for best results.
• Butter - I used unsalted butter, which needs to be very soft.
• Banana - Must be overripe so they are nice and sweet.
• Almond flour - I always use ground almonds in my recipes, which is the same as regular almond flour.
• Flaxmeal - Ground flaxseed adds fiber!
• Powdered sweetener - Any sugar free sweetener of your choice works in this recipe, from erythritol to xylitol or allulose. In my original recipe, I used stevia sweetener. If the bananas are very sweet, you may decide to omit it altogether. The choice is yours.
• Walnuts - A carrot cake without walnuts is just not complete, and it's the same with carrot muffins!
• Baking powder - make sure that it is fresh, so the muffins rise well and get that all-important fluffy texture
• Cinnamon and Vanilla extract - to add extra flavor

See the recipe card for full information on ingredients and quantities.

Instructions

It's really simple to make sugar free carrot cake muffins. Here are the basic steps. Scroll down to the recipe card for a detailed method.

Step 1: Blend the eggs, softened butter and bananas until thoroughly combined. I used a food processor. If you use a large mixing bowl and a handheld electric blender, mash the bananas first.

Step 2: Mix in the ground almonds, flaxseed, spices, vanilla, sweetener and baking powder.

Step 3: Fold the grated carrot and the walnuts into the batter with a spatula.

Step 4: Spoon the dough into the muffin pan lined with paper cups. Bake in the preheated oven until golden and a toothpick inserted comes out clean.

Let the muffins cool completely before you add the cream cheese frosting. The frosting is completely optional - the muffins taste just as good without.

Variations

Dairy-free: Replace the butter with a dairy-free butter such as Violife.

Nut-free: Instead of almond flour, use a 50/50 blend of sesame seed flour and sunflower seed flour. Also, omit the walnuts.

More spices: Feel free to add ginger, nutmeg, cardamom and even a pinch of allspice or cloves.

Recipe FAQs

More Sugar Free Muffin Recipes

Tried this recipe? Give it a star rating below!

★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★ 

Recipe