Carrot, Cardamom & Walnut Muffins
By: Nikki Brown
Published: Saturday, September 23, 2017 - 3:34am

Ingredients




For the Muffins
125g/4.5oz almond flour
15g/0.5oz coconut flour
1 tbsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1 tsp ginger powder
1/2 tsp ground nutmeg
10g/2 tsp crushed cardamom seeds
2 eggs
75ml/2.5fl oz melted coconut oil
80ml/2.75fl oz honey
10ml/2 tsp vanilla extract
50g/2oz grated carrots
50g/2oz chopped walnuts
For the Coconut Frosting
400ml/13.5fl oz can of coconut cream
60g/2oz yoghurt
60g/2oz coconut oil
5ml/1 tsp vanilla extract
1/2 tsp salt
50ml/1.75fl oz honey

Preparation

1 For the Frosting: Refrigerate can of coconut cream overnight. 2 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. 3 In a mixer, beat this cream to soft-peaks. 4 Add in yoghurt, coconut oil, vanilla, salt, and honey. 5 Chill for about 4 hours. 6 For the Muffins: Prepare a muffin pan with liners. 7 In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg). 8 In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla). 9 Fold in the dry ingredients into the wet. 10 Add in grated carrots and half of the chopped walnuts. 11 Pour the batter into the individually-lined muffin tin. 12 Bake in a 175C/350F oven for about 20 minutes. 13 Allow to cool completely before frosting. 14 Top with chopped walnuts for garnish.

About

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.