Carrot Cake Cream Cheese Muffins (grain-free, gluten-free)

Directions

1. 1
   Preheat the oven to 350F (175C). Line a muffin tin with 10 muffin liners.Prepare the filling. In a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. Set aside.Prepare the muffin batter. In a medium mixing bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.In a large mixing bowl, mix together the eggs, oil, honey, and vanilla extract.
2. 2
   Add the dry mix to the wet mix, stirring just until combined, and then gently fold in the grated carrots.
3. 3
   Pour a little batter into each cup so that they're about 1/5 or 1/4 full.
4. 4
   Add about 1 tablespoon of cheesecake filling and then top with the remaining muffin batter.
5. 5
   Bake for 20 minutes or until a toothpick inserted in the side of a muffin comes out clean.
6. 6
   Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Refrigerate in an airtight container for up to 3 days.