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Flourless Spiced Carrot Greek Yogurt Muffin-Cakes

These muffin-cakes combine familiar flavors of carrot and warm spices, perfect for busy families looking for a simple, quick snack or lunch addition.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffin-cakes
Course: Breakfast, Snack
Cuisine: American, Mediterranean
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Gives a tender crumb and satisfying texture.
  • 1 teaspoon baking powder Acts as a leavener for fluffy muffin-cakes.
  • 1 teaspoon cinnamon Provides warm flavor.
  • 1/2 teaspoon nutmeg Gives an aromatic touch.
  • 1/4 teaspoon ginger Adds a hint of spice.
  • 1/4 teaspoon salt Enhances flavors.
Wet Ingredients
  • 1 cup grated carrots Adds moisture and sweetness.
  • 1/2 cup Greek yogurt Keeps the batter moist and adds a creamy texture.
  • 1/4 cup honey or maple syrup Sweetens the muffin-cakes.
  • 2 pieces eggs Bind all ingredients together.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Mixing Ingredients
  1. In a large bowl, mix the almond flour, baking powder, spices, and salt together.
  2. In another bowl, combine the grated carrots, Greek yogurt, honey (or maple syrup), and eggs.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool before enjoying.

Notes

For make-ahead tips, cool completely and store in an airtight container at room temperature for up to two days, or freeze for up to three months. Reheat by wrapping in a damp paper towel and microwaving for 12-20 seconds.