I just tried it with GF, the batter turned out way too thick (no idea why) but they tasted good. The cream cheese didnt really sink down into the muffin, so it was more like layered cake, I think next time i think I will add more water and maybe some apple sauce to make the batter thinner. Here's the recipie I used: Preheat the oven to 400°F. Lightly grease muffin pan. Heat an 8-ounce package cream cheese in a microwave-safe bowl on low power for 40 seconds. Stir in 1/4 cup granulated sugar and a few drops of vanilla. Set the filling aside. (I added more sugar hahaha mmmmm sugar) Whisk together the following: 1-1/4 cups Rice Flour ½ Cup + 1 tsp Potato Starch ¼ cup Tapioca Starch 1 tsp Xantham Gum 1/2 cup granulated sugar ¼ cup light brown sugar, firmly packed 2 tsp Baking powder ¼ tsp baking soda 1 1/2 tsp ground cinnamon 3/4 tsp ground ginger 3/4 t tsp salt Place the following in a measuring cup or small bowl: 3 Large eggs 2/3 Cup water 1/3 cup vegetable oil (I think I would add 1/2c applesauce and 1/4c water) Stir the wet ingredients into the dry ingredients. Add 1 cup grated carrots, lightly packed; about 2 medium-large carrots. Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here. Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4″ to 3/8″ of the top of each muffin cup. Bake the muffins for about 20 minutes. Thank you so much for sharing your recipe with us, happy baking!-Jon

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