Carrot, Cardamom & Walnut Muffins
Whether you want to start your day with a nutritious breakfast or finish your day with a nutritious dessert, this carrot, cardamom & walnut muffin recipe should be a go-to option for you.
INGREDIENTS
Nutrition- 125g almond flour
- 15g coconut flour
- 1tablespoon baking soda
- 1⁄2teaspoon salt
- 1tablespoon ground cinnamon
- 1teaspoon ginger powder
- 1⁄2teaspoon ground nutmeg
- 10
- 2
- 75
- 80ml honey
- 2teaspoons vanilla extract
- 50
- 50
- 400
- 60g yoghurt
- 60
- 5
- 1⁄2teaspoon salt
- 50ml honey
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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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