Carrot & Cream Cheese Mini Muffins (Gluten-Free)


It’s always a risk when I bake with vegetables (and make it obvious to the boys) that they won’t like them, but these Carrot & Cream Cheese Minis are so yummy that even my selective eater at 3 right out of the oven.

Even better, there’s only 1/3 cup coconut sugar for the entire recipe and a focus on healthy fats (chia seeds, pumpkin seed butter and goat cream cheese)

I love when carrots and cinnamon collide.

Here’s the recipe:

Makes 24 minis


3 medium organic carrots (shredded or diced in food processor) I shredded mine

2 heaping tbsp pumpkin seed butter

2 tbsp goat chevre

1 chia egg (1 tbsp chia seeds + 3 tbsp water and let sit for 5 minutes before adding to mixture)

2/3 cup unsweetened coconut milk

1 cup millet flour (I’m sure other whole grain flours would work here)

1/3 coconut sugar

1/4 tsp sea salt

1/4 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon


  1. Preheat oven to 350 F
  2. Line mini muffin tin
  3. Add wet ingredients to medium bowl (pumpkin seed butter, goat cheese, chia egg, coconut milk, carrots
  4. In a small bowl mix millet flour, coconut sugar, salt, baking soda, baking powder and cinnamon
  5. Mix wet with dry
  6. Add 1 tbsp of batter to eat mini muffin liner
  7. Bake for 20 mins or until toothpick is dry

Did you try them? Leave us a note!


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