Carrot, Cardamom & Walnut Muffins
photo by hello
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
9
ingredients
- 125 g almond flour
- 15 g coconut flour
- 1 tablespoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ginger powder
- 1⁄2 teaspoon ground nutmeg
- 10 g cardamom seeds, crushed
- 2 eggs
- 75 ml coconut oil, melted
- 80 ml honey
- 2 teaspoons vanilla extract
- 50 g carrots, grated
- 50 g walnuts, chopped
- 400 ml coconut cream
- 60 g yoghurt
- 60 g coconut oil
- 5 ml vanilla extract
- 1⁄2 teaspoon salt
- 50 ml honey
directions
- For the Frosting.
- Refrigerate can of coconut cream overnight.
- Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
- In a mixer, beat this cream to soft-peaks.
- Add in yoghurt, coconut oil, vanilla, salt, and honey.
- Chill for about 4 hours.
- For the Muffins.
- Prepare a muffin pan with liners.
- In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
- In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
- Fold in the dry ingredients into the wet.
- Add in grated carrots and half of the chopped walnuts.
- Pour the batter into the individually-lined muffin tin.
- Bake in a 175C/350F oven for about 20 minutes.
- Allow to cool completely before frosting.
- Top with chopped walnuts for garnish.
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RECIPE SUBMITTED BY
hello
United States