Carrot, Cardamom & Walnut Muffins

READY IN: 50mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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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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