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Categories:
muffins almond flour coconut flour baking soda salt ground cinnamon ginger powder ground nutmeg cardamom seeds eggs milliliters honey vanilla carrots walnuts Coconut Frosting milliliters yoghurt coconut oil vanilla extract salt honey
Viewed: 21 - Published at: 5 years agoIngredients
- For the Muffins
- 125 grams almond flour
- 15 grams coconut flour
- 1 tablespoon baking soda
- 1/2 tablespoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon ground nutmeg
- 10 grams crushed cardamom seeds
- 2 pieces eggs
- 75 milliliters melted coconut oil
- 80 milliliters honey
- 10 milliliters vanilla extract
- 50 grams grated carrots
- 50 grams chopped walnuts
- For the Coconut Frosting
- 400 milliliters can of coconut cream
- 60 grams yoghurt
- 60 grams coconut oil
- 5 milliliters vanilla extract
- 1/2 teaspoon salt
- 50 milliliters honey
Method
- 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.
- 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.
