Author Notes
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.
The recipe can be found here - http://www.mynutricounter.com/carrot-cardamom-walnut-muffins/ —Nikki Brown
Ingredients
- 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
Directions
- For the Muffins
-
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 Coconut Frosting
-
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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